Pumpkin is an amazing fall food and has many medicinal properties!
One of my favorite recipes warms the kitchen and your taste buds! An easy and tasty recipe that will sure to be a yearly addition to your table.
1 sugar pumpkin
1 can of unsweetened coconut juice
1 tablespoon coconut oil
1 medium yellow onion or 2 shallots diced
3-4 garlic cloves minced
3 1/2 cups of vegetable stock
2-4 fresh Thai chillies (how hot do you want it?)
1 tablespoon of minced lemongrass
1 teaspoon cumin
salt and pepper to taste
1. Preheat oven to 350. Cut pumpkin in half, remove stem and remove seeds with spoon. Reserve seeds to bake later!
Place pumpkins on baking tray meat side down, bake for ~60 minutes until cooked through. Once cooked, remove meat from skin and reserve.
2. Use medium stockpot, heat with oil to medium simmer. Add diced onion / shallots, lemongrass and garlic, simmer till fragrant. Be careful not to burn.
3. Add Pumpkin puree & Coconut Juice. Heat through (about 5-10 minutes). Add chilies & Cumin about half way through.
4. And Voila! you have pumpkin soup! If you want a creamy consistency then run through the food processor!
Goes great with Garlic Naan!
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
|Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
Pumpkin is used for treating bladder irritation, kidney infections, intestinal worms, and trouble urinating due to BPH.
Pumpkin is sometimes used in combination with herbs to treat symptoms of BPH.