Now that Halloween’s over and your kids are no longer preoccupied with ghostly creatures, have you thought about what you could do with that cute-looking carved Halloween pumpkin?
Well, if you like tasty and healthy cooking, you’re in for a treat. Pumpkin is an amazing source of antioxidants and vitamins A, C and E, and it is used in many low-calorie recipes for a naturally sweet and creamy taste.
Also, if you’re into eco-friendly habits like me, you will find this idea particularly gratifying since it’s a great opportunity to reduce food waste, which is something I try to do as much as possible at home.
There are many delightful meals that you can do with your pumpkin, and some of them, like the pumpkin purée, are incredibly easy to make. Check out these 3 simple recipes, they’re my favorites!
Natural pumpkin purée is a great addition to your kids’ nutritious meals. It’s just so good and simple that you’ll fall in love in an instant. All you need is your pumpkin, basically as much of it as you want.
Preheat the oven to 180 degrees C.
Cut the pumpkin into chunks. Lay them on a baking tray and bake for 1 hour.
Take them out, allow to cool, and peel off the skin. Mix the cooked flesh in a blender or food processor.
Enjoy your freshly made pumpkin purée!
Similar to carrot cake, this crafty pumpkin cake is moist and deliciously spiced. Yum!
– 300 g pumpkin purée
– 200 g powdered sugar
– 3 eggs
– 100 ml vegetable oil
– 250 g flour
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon (optional)
– ½ teaspoon ginger powder (optional)
– Nuts (optional)
– A pinch of salt
Preheat the oven to 180 degrees C. Grease and flour your cake pan.
In a mixing bowl, beat together the eggs, powdered sugar and oil until smooth. Blend in the pumpkin purée and spices. Then stir in the flour, vanilla extract, nuts and salt.
Pour the batter into the cake pan. Bake for around 45 min, or until a toothpick inserted into the center comes out clean.
Take it out from the oven, allow to cool, and enjoy.
What makes this soup so great? Aside from being wholesome and tasty, it’s creamy even though it contains no cream — the wonderful texture comes from the blended pumpkin and rice. Most of all, it’s low fat!
– 3 cups of raw pumpkin flesh, cut into small cubes
– 1 onion, sliced
– 3 garlic cloves, minced
– 1 tablespoon of vegetable oil
– ¼ cup white rice
– ½ red bell pepper, sliced
– Salt to taste
– A pinch of white pepper (optional)
– 4-6 cups chicken broth or water (depending on how sick you like your soup)
In a saucepan , fry the onion and garlic in the oil. Add the pumpkin flesh, bell pepper and rice, and cook for 2-3 minutes.
Add the chicken broth or water. Bring to a boil over high heat, then reduce the heat and let it cook until the pumpkin becomes soft.
Remove the pan from heat, let it cool slightly, and mix the ingredients in a blender or food processor (fill the blender only halfway because hot liquids expand).
Savor your hearty soup with a slice of bread.
There’s nothing better than giving our children yummy homemade healthy meals they can enjoy. And with the natural sweetness of pumpkin, kids will surely love these ones.
Let me know which one(s) you’ve tried and what you think in the comments section below!