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Food of the Month: Pumpkin

Warming, nourishing & simply irresistable & so easy to prepare

The pumpkin which belongs to the squash family is native to America.  The Native American Indians used pumpkin as a staple part of their diet interspersed between beans & corn.Pumpkins are grown in various countries such as: North America; Europe; Australia; India & various other countries.

Buying Tips: Pumpkins should be solid, firm heavy with a hard rind & free from bruising and blemishes.

Cooking Instructions: Pumpkins are a warming food and taste delicious when simply placed in an oven at 150degrees Celsius (302 Fahrenheit) until the pumpkin is soft when pierced with a fork.  The cooking time depends upon the size/weight of the pumpkin though a pumpkin generally requires at least 30 minutes to cook. 

Simply serve with Himalayan salt or Celtic sea salt, pepper, butter or olive oil or if you prefer more of a sweet spicy taste you can always sprinkle the pumpkin with cinnamon & nutmeg.Do not forget to remove the seeds as they are edible and very nutritious.

Nutritional Qualities:  Cooked pumpkins are starchy carbohydrates the largest amount of nutrients found in pumpkins are potassium; beta carotene (vitamin A) & vitamin C.

Health Benefits:  Diuretic, laxative.  Pumpkin curbs hunger and is a source of fibre which promotes regular bowel movements.  Cooked pumpkin can destroy intestinal worms though pumpkin seeds are naturally far more effective.

Some culinary uses of pumpkin are as follows: Pumpkin pie; pumpkin ice-cream; pumpkin soup; pumpkin bread.

Pumpkin Seeds:
Pumpkin seeds are rich in magnesium and zinc and are also a source of essential omega 3 fatty acids.  Pumpkin seeds support the functioning of the immune system and they are also utilised to remove intestinal worms.  Pumpkin seeds contain myosin, the protein required for the contraction of muscles.

Pumpkin Oil: Utilised to assist in healing burns and wounds.