Since it’s Halloween, I thought I’d post this. For the recipe, I wouldn’t add the coconut milk due to the saturated fat. I’d add almond milk, unsweetened. Laura
Pumpkin seeds contain the essential mineral zinc, which plays a role in preventing Osteoporosis. The seeds also contain alpha-linolenic acid, a type of omega-3 fatty acid. Eating a diet rich in ALA may help prevent cardiovascular disease and its risk factors including hypertension and high cholesterol. They contain phytosterols that lower cholesterol; phytosterols can also protect against many cancers. The L-tryptophan found in the seeds, is a compound naturally effective against depression. Tryptophan is converted into serotonin, a beneficial neuro-chemical often labelled as nature’s sleeping pill.
Pumpkin, chilli and coconut soup
1 medium pumpkin,
1 large onion, chopped
2.5cm piece of root ginger, finely chopped
2 garlic cloves, finely chopped
½ chilli, seeds removed, chopped
4 sprigs thyme
400ml coconut milk
sea salt and freshly ground black pepper
sweet potato chunks, to taste (optional)
- Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
- Pour in about 400ml of water, bring to the boil and cook until the pumpkin has turned to a pulp.
- Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
- If you like, add chunks of sweet potato towards the end of the cooking.