It is pumkin season in Michigan!! I LOVE pumpkins! The look, the aroma, the recipes, the pumpkin patches!!!
How about you? Don’t you think that Pumpkins make the Autumn season perfect? (Along with the beautifully colored leaves, of course…)
Let’s look at the health benefits of pumpkin:
Pumpkin (or) carrots, butternut squash, sweet potatoes, orange bell peppers.
They contain: Alpha carotene, Beta-carotene, fiber, vitamins C and E, potassium, magnesium, pantothenic acid.
Servings: ½ cup most days
Benefits: reduce the risk of cancer, heart health, anti-oxidant, anti-inflammatory, prevents free-radical complications of diabetes.
And a recipe for Pumpkin and Quinoa? Of course-How about
Makes 8-10 cups
1 Tablespoon olive oil
½ cup chopped onions
½ cup chopped celery
½ cup grated carrots
(Tip: purchase the onion, celery and carrots already chopped or grated from your local supermarket salad bar.)
1 can (29 oz) solid-packed pumpkin or 3 ½ -4 cups fresh pumpkin, cooked
4 cups vegetable broth (can be purchased or home made)
1 small apple cored, peeled and chopped
1 cup cooked quinoa
For Basic Directions to cook quinoa, click here
1. Sauté onions, celery and carrots in olive oil until just softened.
2. Add pumpkin, vegetable broth, and apple. Simmer 10 minutes.
3. Stir in quinoa and heat through.
5. If soup becomes too thick after setting awhile, thin with water or more vegetable broth to desired consistency.
Tip: Garnish with a dollop of yogurt, sour cream, tortilla chips or anything that sounds good to you. For more info about Quinoa, click here.
Serving size: 1 cup = 100 calories, Fat = 2 grams, Carbs = 18 grams, Protein = 3 grams
What would make the autumn season more perfect? I would love to know 🙂 🙂 🙂