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Peter peter pumpkin eater

Posted Sep 01 2010 12:00am

Late September is pumpkin season and as you can see in the image below we have plenty of organic pumpkins

The great thing about pumpkins is that they are huge and can make quite a volume of food for not much cash.

I absolutely love pumpkin soup and I have two variations to share with you. My pumpkin soup are really simple they both have a saute onion base and the variation of pumpkin and bacon soup is just one ingredient difference from my pumpkin and ginger soup . So if you are looking for something warm and meaty you can go for the pumpkin bacon soup, if you are looking for something lighter you can try my pumpkin ginger soup.

We are always trying to avoid carbs but this doesn’t mean we have to sacrifice the crunch, try my pumpkin wedges instead of potato wedges , topped off with my low fat sour yogurt and garlic and chive dip .

Another way of getting the goodness of pumpkin onto your plate is serving it on the side of some chicken or fish as a roasted veg. try my roasted pumpkin recipe

Pumpkin is good for you because it contains vitamin A and antioxidant carotenoids. It’s also great source of vitamins C, K, and E.

*Note that I am using organic pumpkin and that neither of neither of these soup recipes include cream.

500 g of pumpkin = 100 cals

GI of pumpkin = 75 (high)

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