DENVER — Mini pumpkins are back in stores. The fun-sized pumpkins are more than just for decorating. Here are two recipes that will put those mini pumpkins to use.
Roasted mini sweet pumpkins
Roasted mini sweet pumpkins are easy.
- Cut in half, scoop the seeds to roast them, slice and place on a baking sheet.
- Drizzle olive oil, salt and pepper.
- Bake at 350 degrees for 40-45 minutes.
Add them in salads, stews, save some for smoothies, or baking pumpkin bread.
Savory Pumpkin Soup
This soup recipe makes 3 cups.
- Sauté olive oil with chopped onion, garlic, celery stalk and a small piece of fresh ginger.
- Add a teaspoon of curry powder, one teaspoon of turmeric, about ½ teaspoon of black pepper, and salt.
- Add 2 cups of roasted pumpkin, 1.5 cup of vegetable broth and 1 cup of canned coconut milk.
- Add sage leaves, stir and puree soup with an immersion blender or in a blender.
Another way to get more nutrients is to add carrots, canned white beans, quinoa or apples.
Orange vegetables, such as pumpkin, have beta-carotene, an antioxidant the body uses to make vitamin A. They also have vitamin C, potassium and fiber.
If you don’t have mini pumpkins, use canned pumpkin in most recipes.
RELATED: How to do gluten free the tasty way
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