This humble backyard low calorie vegetable, the Pumpkin is chock full ‘o goodness. You can tell by its bright colour that it’s going to be going to be good for you. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

Pumpkins Can Help After a Hard Workout –  Yes really!

Ever heard of bananas being touted as nature’s energy bar? Turns out, a cup of cooked pumpkin has more of the refuelling nutrient potassium, with 564 milligrams to a banana’s 422.

A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.

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Pumpkin soup

Ingredients 

  • 1/2 of a whole piece Kent Pumpkin
  • 1 leek rinsed and sliced
  • 1 onion cut into quarters
  • 1 sweet potato
  • 2 carrots
  • 2 teaspoons of keens curry powder
  • 2 teaspoons of a good gluten free msg free chicken stock
  • 2 teaspoons of coconut oil

Extra options 

  • 1 green apple
  • natural bio-dynamic yogurt
  • coriander and parsley

 Method 

In a large saucepan sauté coconut oil onions, leek, stock and curry powder. Add peeled and cut into large pieces, vegetables, pour in enough water to just cover the vegetables, bring to the boil and simmer (uncovered) until vegetables are soft and water has reduced.

Once cooked either blend to smooth in a blender or with a bar mix.

Sever with or without a desert spoon of natural bio-dynamic yogurt tope with fresh coriander and flat leaf parsley (optional)

 Extra option 

For a sweeter taste add 1 green apple peeled and cored to the cooking process.

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