It’s the second post in the 7 ways series and one I’m excited about! 7 Ways With… Pumkpin! So my North American Readers might be more into pumpkin as a pie filling and I’m all for using it in sweet things but I feel like it really shines in savoury food. And there’s quite the variety in this little post.

Things that are great about pumpkin? It can be quite quick to cook, if you gut it up a little smaller. It also has a lovely natural sweetness that balances out spicy dishes. You can mash it, puree it, roast it, slow cook, turn it into a soup.

Not to mention the fact that it’s super good for you! Pumpkin contains vitamins E and C, as well as beta-carotene, potassium and some B Vitamins. Being a vegetable it counts towards your 5 serves a day, I aim for 7-9 serves of fruit and veg but that doesn’t mean I always succeed at this!

It’s also cheap and plentiful in my part of the world at the moment so the perfect time to include it in your diet is now!

My 7 Favourite Pumpkin Recipes are:

Pumpkin and Spinach Skillet Lasagne with Basil Vinaigrette – seriously delicious free form lasagne that’s a bit like a lighter take on a pasta bake.

Pumpkin Dahl with Tomato and Spinach – the pumpkin in this breaks down and makes for a creamy dahl with perfectly balanced spice and sweetness.

Pumpkin, Coconut and Dark Chocolate Slice – I had to have a dessert recipe in here! This is like a faux cheesecake bar crossed with pumpkin pie. It’s a delight.

Crunchy, Salty, Sweet, Addictively Good Pumpkin and Kale Salad – I haven’t made this salad in ages and it’s a favourite. Crunchy pecans and roasted pumpkin are such a great mix.

Pumpkin, Asparagus and Kale Quiche – the pastry for this quiche is stupidly simple.

Red Curry Pumpkin Soup – Spice and Pumpkin with a hint of coconut and made extra filling with hidden lentils!

Pumpkin and Feta Bruschetta – I’m all about the vegetable topped bruschetta this week and this recipe is a winner.

HH. x