Don't just carve them - eat them!! The pumpkin shouldn't be overlooked as a great and versatile autumn vegetable. Its sweet pulp pairs well with a variety of flavors - it's packed with nutrients and not packed with calories.
It's a great source of fiber and beta carotene (which is a powerful carotenoid & antioxidant that we convert into Vitamin A, important for our eyesight and growth.) It's full of potassium (more than bananas!), which helps the body balance electrolytes after exercise. Skip the sports drink! Have pumpkin bread or pumpkin chili instead.
PUMPKIN BREAD
Amazingly easy and delicious - you would never miss it, but this version has far less sugar, eggs and oil than a standard recipe.
Hint: Buy more than 1 can of pumpkin when shopping. You will want to make this again.
INGREDIENTS:
1 1/4 cups plain flour
1 cup wholegrain flour
1/2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 egg
1 egg white
3/4 cup light brown sugar
2 cups pumpkin puree (1 can or 2 cups homemade - I used canned)
50 mls sunflower/canola oil (just under 1/4 cup)
1/4 pecans, chopped
METHOD:
Pre-heat oven to 180ºC (160º fan oven/350ºF)
Mix first 6 dry ingredients in a medium bowl.
In a 2nd bowl, whisk next 5 ingredients together (eggs through oil).
Add dry ingredients into wet ingredients in a few parts. Mixing with a large spoon until fully incorporated.
Line a loaf pan with baking paper. Pour/spoon batter in and smooth. Top with chopped pecans (press in a little bit.)