Pumpkins are Extremely Nutritious! -Pumpkins are very high in carotenoids and lutein, which promote healthy vision and boost your immune system
- They also have a high amount of Vitamin A, Vitamin E, iron, zinc, potassium, and magnesium
-One ounce of pumpkins seeds has seven grams of protein, and the oil from the seeds has a high content of essential fatty acids, as well as, phytosterols which help lower blood pressure. (gathered from whfoods.org)
Thai-Spiced Pumpkin Soup (Courtesy of 101 Cookbooks http://www.101cookbooks.com/)
2 pumpkins 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each pumpkin into halves (or quarters). Slather each piece with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the pumpkin is tender throughout.
When the pumpkins are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy). Top with toasted pumpkin seeds.