Pumpkin season is here!

Pumpkin season is finally here. Yeaaaah! If you have a look at this rounded and really likeable fruit (yes fruit…more precisely winter squash) you immediately think about the princess’s pumpkin carriage. No wonder that the word “pumpkin” showed up for the first time in the fairy tale Cinderella. Pumpkins have a bunch of surprising health benefits. A cup of cubed pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision. It helps maintain healthy skin, teeth and bones and lowers blood pressure. Let’s see some yummy recipes. 🙂

Pumpkin Spice Latte:

• 3 Tbsp espresso or stronglybrewed hot coffee
• 3 Tbsp pumpkin spice syrup
• 3/4 cup steamed milk, any kind optional toppings: whipped
  cream (or vegan coconut whipped cream), caramel sauce, ground cinnamon
• SYRUP:
• 1 cup water
• 2/3 cup brown sugar
• 1/3 cup pumpkin puree
• 1 Tbsp pumpkin pie spice

Source: www.gimmesomeoven.com

Pumpkin Risotto:

• 3 cups barley
• 6-7 cups warm water or vegetable stock
• 4-5 garlic cloves chopped 2 cups fresh pumpkin cubed
• 1/3 cup parmesan cheese
• 1 tsp celtic salt Fresh parley, cilantro or rosemary

Source: www.eatgood4life.com

Roast Pumpkin And Beef Noodle Salad

• 1kg piece pumpkin, deseeded, cut intowedges,
• 60ml (1/4 cup) mirin seasoning
• 2 Tbsp white miso paste
• 1 Tbsp rice wine vinegar
• 1 1/2 Tbsp Wasabi Paste
• 1 tsp honey
• 90g dried soba noodles
• 350g piece beef fillet steak
• 200g snow peas trimmed, halved diagonally, blanched
• 50g snow pea sprouts, trimmed
• 50g (1/4 cup) pickled ginger
• 2 green shallots thinly sliced diagonally

Source: www.taste.com.au

Pumpkin Doughnuts:

• 1 3/4 cup + 2 Tbsp allpurpose flour (measure 2 cups remove 2 Tbsp)
• 1 3/4 tsp baking powder
• 1 1/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 1/2 cups canned pumpkin puree 1 tsp vanilla extract

Source: www.foodcuration.org