Pumpkins

The flesh and seeds of pumpkin are both utilised as foods; the seeds are very often cleaned and dried, they contain approximately 3gm dietary fibre per cup which is approximately 10% of our daily dietary fibre requirements; they are rich in zinc which supports prostate health which appears to be linked to low zinc levels. Prostate health issues affect almost 15% of men through life.

Pumpkin is rich in magnesium, anti-oxidants, beta carotene; pumpkin is a great nutrient low calorie food containing 40 calories per cup, reduces food cravings as it promotes a full feeling for longer, rich in vitamin A, a source of potassium which supports eyesight.

Pumpkin seeds can be eaten as a snack; in a nut mix, incorporated in breakfast cereal and may be used in making bread and baking.

Pumpkins are a rich source of tryptophan an amino acid that our body converts to serotonin the feel good neurotransmitter that promotes a feel good relaxed ambience, supporting rest and sleep.

The name pumpkin has its origin in the French language pompon which has its origins in Greece pepon, which is another name for melon and of course the British pumpion.

Pumpkin seeds dating back to around 5000 to 7000BC were found in Mexico and the southern states of the US, they have evolved naturally and by human selective breeding into many colours and shapes over time; there is the grey crown pumpkin, green striped squash, through to an orange skinned variety, buttercups and the high tech variety that New Zealand produces for the Japanese market, a hybrid that does not reproduce itself from its own seed.

Each season fresh hybrid seed must be used to produce export quality squash.

Pumpkin Soup

25g butter
2 onions chopped
2 garlic cloves, chopped
1kg pumpkin, seeded skinned and cubed
3 cups water
2 teaspoons instant chicken stock
1 teaspoon curry powder
1⁄2 teaspoon grated nutmeg or powdered
2 teaspoons sugar
1 cup of coconut milk

In a large saucepan melt butter and cook the onion with the garlic until soft and clear. Chop up the pumpkin and add to the onion with the water, stock, spices, sugar and continue to cook until the pumpkin is just soft in the centre when pierced with a knife. Do not over- cook or it will lose its colour and flavour. Puree the mixture. Add enough coconut milk to thin the soup to a thickness you like and serve with crusty bread.