Pumpkin is a typical vegetable of autumn, often used in the preparation of healthy and very tasty recipes. It is rich in properties and has many beneficial effects on the health of the body. In particular, pumpkin, as well as being low in calories, is also rich in carotenes, substances which the body uses to produce vitamin A and which have antioxidant and anti-inflammatory properties. It also contains many other minerals and vitamins including calcium, phosphorus, magnesium, potassium and vitamin E.
Pumpkin is also thought to have diuretic and digestive properties. This tasty and light food helps regulate intestinal transit. And that’s not all. Pumpkin seeds, for example, are very rich in protein and contain cucurbitine, a substance that protects the prostate and helps combat the main diseases of the male and female urinary system. Not only that, but pumpkin pulp can also be used as a remedy for treating inflammation and sunburn and, in combination with honey, as an ingredient in nourishing face masks.
Pumpkin recipes: 3 vegan recipes
In short, this vegetable is a real panacea for the health and well-being of our body. It has a sweet and delicate taste and can be used in creams and soups or combined with other seasonal vegetables to make healthy and tasty side dishes.
Cream of pumpkin soup
A very popular recipe is, for example, cream of pumpkin soup. It is a perfect first course for young and old alike and, above all, easy to prepare. Ideal for warming up on cold days, it requires only a few ingredients and a cooking time of about 30 minutes.
- Vegetable stock 800 g
- fine salt
- Black pepper
- Nutmeg 1 pinch
- Leeks 130 g
- Cleaned pumpkin 1 kg
- Fresh liquid cream 100 g
- Extra virgin olive oil 40 g
Firstly, heat a bit of olive oil in a frying pan and add the sliced leeks. After a few minutes, add the vegetable stock and the pumpkin cut into pieces. At this point we add the broth and let it cook for about 20 minutes. Then we can add some nutmeg, salt and pepper and add the cream. Blend everything together with a blender and the soup is ready to serve.
Another very interesting recipe is baked pumpkin. Light and low in calories, this dish can be combined with a side dish of meat or eaten as a single course.
- Pumpkin 600 g
- 1 bunch of rosemary
- Extra-virgin olive oil 40 g
Firstly, wash the pumpkin, dry it and remove all the seeds. Cut it into slices and place them on a baking tray. Season with oil, salt, pepper and rosemary. Then, bake the pumpkin in the oven at 180 degrees for 30 minutes.
Pumpkin spice latte
Finally, another really tasty recipe is pumpkin spice latte, a drink that can be consumed either hot or cold. The original recipe uses cow’s milk, but you can create a vegan alternative using almond milk.
- Pumpkin puree 100 g
- Almond milk 800 ml
- Water 250 ml
- Cane Sugar 150 g
- 4 cups Espresso Coffee
- 2 teaspoons of Cinnamon Powder
- 1 pinch of Clove Powder
- 1 pinch of grated nutmeg
- 1 pinch of Ginger Grated
- 1 pinch of Pepper
Firstly, we have to boil water and sugar to obtain a syrup. Then we can add the spices and stir. Now add the pumpkin puree and let it cook for about ten minutes. Immediately afterwards, transfer the mixture to a jar and leave to cool. Now we can distribute two teaspoons of the drink into four cups and pour boiling espresso coffee over them. Finally, we add the heated milk and stir to combine. The pumpkin spice milk is now ready to drink.