Delicious Pumpkin Recipes for the Fall

November 01, 2016

If you haven't noticed, pumpkin season is in full effect! While many people use pumpkins for decorations (who doesn't love carving pumpkins?), they're actually quite beneficial for your health as well. Instead of just looking at the pumpkin on your porch, there's plenty of ways to incorporate them into your diet.

To start with, they're loaded with fiber, which means you'll be full for awhile after eating pumpkin. Just one cup has three grams of fiber, so eating pumpkin daily will help you get your daily fiber serving. They're also full of vitamin A, which has been linked to having good vision and maintaining healthy bones, skin, and teeth. Here's some ways to use pumpkin in your next recipe.

Pumpkin Smoothie

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Bet you didn't think of this one! Yes, even pumpkin can go in a smoothie. Put 1/2 cup pumpkin or canned pumpkin puree in your smoothie along with your regular ingredients. A good combination is milk, protein powder, a dash of cinnamon and nutmeg, and half a banana.

Pumpkin Chai Tea Latte

There's nothing as soothing in the cold months as a warm drink. Chai tea lattes are a great alternative to coffee, and making them at home is cheaper than going out to the coffee shop. To make your own, boil water to make a 4 oz chai tea, and mix it with pumpkin puree, milk, cinnamon, nutmeg, and brown sugar until it tastes how you desire.

Pumpkin Pancakes

Pancakes are the perfect breakfast on a weekend morning. They can even be made gluten-free if someone in your family has an allergy. Mix pumpkin puree, coconut flour, an egg, baking soda, baking flour, cinnamon, salt, and milk together, and make as regular pancakes. They'll most likely be more dense than regular pancakes, so they might require more time on each side before flipping them. Top with them syrup or fruit, and breakfast is served!

Pumpkin Soup

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Soup is one of our go-to comfort foods on rainy days. For an easy pumpkin soup recipe, heat up pumpkin puree, chicken or vegetable stock, garlic, salt, thyme, peppercorn, and onions. Bring it to boiling, and then let it simmer so it cools down. Use a food processor to blend small portions of the soup until everything is smooth, and then bring it to a boil once more.

Roasted Pumpkin Seeds

The meat of the pumpkin may get all the credit, but don't forget about the seeds. They have magnesium, zinc, and protein among several other nutrients. To make your own batch, take out the seeds from your pumpkin and let them dry out on a paper towel. Toss them in a bowl with butter or olive oil, salt, and any other seasoning you want. Spread them out on a baking sheet and bake for 45 minutes at 300 degrees F.




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