Today marks National Pumpkin Day (26th November). Traditionally, Pumpkins are associated with Halloween and the Autumn season however they have a lot more to offer than just creepy lanterns: they’re also an incredibly versatile ingredient in the kitchen!
It is thought that people often celebrate Halloween with unhealthy sugar-infused sweets and filling dishes. When you think of traditional pumpkin dishes, first things which come to mind are pies, soups, pasta, and even spiced lattes.
However, did you know that Pumpkins are 90% water, which makes them a low-calorie food. They are also an excellent source of Vitamins A and C, and the seeds are full of zinc. They also have more fibre than kale, more potassium than bananas and are full of heart-healthy magnesium and iron.
At the end of Halloween, there will a Pumpkin(s) to use up, so why not rustle up something tasty by incorporating Pumpkins into healthier alternatives?
We are here to inspire you with 3 recipe ideas: Pumpkin Hummus, Healthy Pumpkin Pancakes, or a Pumpkin Lentil Curry with Spinach.
If you are hosting a Halloween party, this is ideal to serve with Breadsticks or some Pita – this is also Vegan. To create this, all you need are:
- 1 Small Pumpkin (500g)
- Olive Oil
- 2 Garlic Cloves
- Lemon (½, juiced)
- Tahini Paste (2 tbsp)
- Chickpeas (400g, drained)
- Firstly, chop off the top of the Pumpkin and remove all seeds and flesh out
- Heat oven to 180 Fan
- Place the pumpkin flesh and put in a tin with the garlic and Oil
- Season and bake for 45 minutes until tender
- Remove tin from the oven and tip everything into a food processor along with the Chickpeas, Tahini Pasta and Lemon juice
- Blend to a paste
- Serve with your choice of pita or breadsticks and enjoy!
Healthy Pumpkin Pancakes
No butter is required! All you need is a non-stick pan alongside:
- Plain Flour (200g)
- Baking Powder (½ tsp)
- Milk (200ml)
- Mashed Pumpkin (100g)
- Egg (Separated)
- Grab a bowl and add Flour, Baking Powder, Milk, Pumpkin and Egg Yolk and blend well until you have a lump-free batter
- Grab another bowl and whisk the egg white until stiff. Once done, fold this into the batter
- Heat a non-stick pan and cook your pancakes. Tip: wait until the surface dries before you turn them over. Repeat this until the bowl is empty
- Serve warm and enjoy!
Pumpkin Lentil Curry with Spinach
This Pumpkin Lentil Curry Recipe is simple to make and very healthy (only 293kcal per serving). For 4 servings, all you need are:
- Olive Oil or Sesame Oil (2 tbsp)
- Onion (diced)
- Garlic (2 minced cloves)
- Red Curry Paste (2 tbsp)
- Vegetable Broth (2 cups)
- Coconut Milk (1 can)
- Tomato Paste (2 tbsp)
- Red lentils (1 cup)
- Spinach (2 cups)
- Heat Oil in a large pot over medium-high heat, add the Onions and cook for 2 minutes until Golden. Stir in the Garlic and Curry Paste
- Add broth, coconut milk, Pumpkin, Tomato Paste and lentils over medium-low heat for 15 minutes. Stir occasionally and add the Spinach in the last two minutes to allow the Spinach to blend in the Curry
- Get ready to serve over rice or quinoa and enjoy!