These days fall is almost synonymous with pumpkins, and October is National Pumpkin Month. Pumpkin spiced lattes, pumpkin bread, pumpkin muffins… one New York Times writer has even argued that pumpkin is the new bacon.
Not only is it fun to carve pumpkins and a delicious addition to any meal or snack, pumpkins and their seeds also offer some health benefits.
Namely, pumpkins are
- High in key vitamins like vitamin A, C, and B complex
- Low in calories and fat but high in fiber and antioxidants
- Rich in minerals the body needs like copper, calcium, potassium, and phosphorous
- Seeds are a good source of heart healthy fats
- Seeds are also high in zinc (important for wound healing and immune system strength) and iron.
Pumpkins are also, as I mentioned above, delicious. So try this awesome Paleo pumpkin soup. I ate mine with grilled fish.
Paleo Pumpkin Soup
1 TB coconut oil
3/4 yellow onion
1 sweet potato
2 cups chicken broth
1 tsp nutmeg
1/2 tsp ginger
1 tsp cumin
1/2 tsp minced garlic (not garlic powder)
1/2 tsp minced onion (not onion powder)
1/4 cup coconut milk
Heat frying pan to medium heat. Add coconut oil and saute onion until soft. Add sweet potato and cook about 5 minutes, turning regularly. Add pumpkin, chicken broth, and spices. Simmer for 20 minutes or until sweet potato is cooked. Add coconut milk and stir. Serve and enjoy!