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Pumpkin is traditionally consumed this time of year in two ways; as Pumpkin pie, and carved into Jack O'Lanterns. But this healthy vegetable can be enjoyed a myriad ways, from appetizer to main course, to dessert.
The three recipes below are one of each and use this in-season-right-now vegetable in delcious ways. Pumpkin is rich in beta-carotene, which is known for helping to protect against cancer and heart disease.
Starting a meal off with a hearty, veggie-based soup is a healthy way to go.
Spicy Santa Fe Pumpkin Chowder
This recipe's coconut milk means that it's dairy free (but still uber-creamy).
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can
1 heaping cup roasted corn kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa
1 cup light broth
1 14-oz. can coconut milk
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon raw agave nectar
Juice from 1 fresh lime
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