We’re taking a break from seasonal eating to talk about all that pumpkin you’ve got left after Halloween!
While they’re fabulous for making lanterns, these hardy veggies are truly good for you! Their orange colour means that pumpkins are loaded with the antioxidant beta-carotene, which converts to Vitamin A in the body. Guess what you need for glowing skin, strong eyesight, and a strong immune system? You’re right: vitamin A!
So, don’t throw any of that pumpkin away: you can freeze cooked pumpkin for a good few months, and here are a couple of easy recipes.
Baked pumpkin with cinnamon, honey and orange juice
- 1/2 small pumpkin, sliced (leave skin and seeds in tact)
- 2 tsp. ground cinnamon
- 2 Tbsp. butter, broken into pieces
- 2 tsp. coconut sugar
- 2 Tbsp. honey juice and zest of 1 orange
- Pinch of salt
- Preheat your oven to 180°C.
- Put the sliced pumpkin in a buttered baking dish.
- Sprinkle with pieces of butter, sugar, salt, cinnamon, honey and orange zest.
- Pour the orange juice over the pumpkin.
- Cover with the lid or foil and bake for 1 ½ hours (or until tender).
- Turn your oven up to 200 °C - remove the lid/foil and bake for a further 25- 30 minutes or until golden.
- 1/2 cup cooked pumpkin
- 1/4 teaspoon aluminum-free baking powder
- 1/2 cup full cream yogurt
- 1 large free range egg yolk
- 1/4 cup Eureka mills cake flour
- 4 large egg whites
- 1/4 teaspoon Himalayan salt
- Maple syrup or honey
- Beat together the yogurt, pumpkin, baking powder, egg yolk, and flour.
- Whisk the egg whites with salt until light and fairly stiff
- Gently fold the egg whites into the pumpkin mixture.
- Heat a large non-stick pan coated with a little coconut oil over a medium heat.
- Ladle in 1/3 cup batter for each pancake.
- Turn the pancakes over when the tops are covered with bubbles and edges are slightly brown (about 3 minutes per side).
- Drizzle them with a little honey or maple syrup.