Pumpkin is more than just Halloween decoration. This bright orange member of the squash family is a fruit but it the kitchen, we treat and use it like a vegetable. Bright coloured vegetables and fruits are loaded with antioxidant, beta-carotene and also rich in Vitamin C. It is vital for us to eat fruits and vegetables are are rich in nutrients especially during winter months when it’s cold and our body need some boost in vitamins.
As much as I love the flesh of pumpkin, its seeds are great to be used as garnish or for snacking. Pumpkin seeds are also packed in nutritional value – they are only second to peanuts in protein and have great source of zinc and omega-3 fatty acids, which help to reduce the risk of heart disease.
Pumpkin can be used in many ways. I have used it to make into pumpkin pie – it’s just another great way to eat pumpkin.
The easiest yet tasty way to use pumpkin is to make into soup. I have used butter squash to make into soup before but never have it tried with pumpkin. For me, I think pumpkin has got slightly richer taste.
When I make soup, I tend to favour less creamier soup. However, this time, I thought I would make it slightly different by using milk and a little bit of crème fraîche, to have a slightly thicker soup and it turned out pretty yummy! This golden yellow-toned soup is warming on winter days. And by not wasting the fruit, I have also kept the seeds, toasted, shelled and used them as garnishes – I love my soup with a little bit of crunchy texture. And I have finely chopped some rosemary to bring even more flavours!