Whilst the gourmets among us may shun the common pumpkin for more exciting and delicately flavored squashes (Turban squash anyone?)

Our lovely full sized Halloween pumpkins have superb nutritional qualities and hey, there is probably one already lurking about in your house. So go on, love your pumpkin this week.

Vitamin A & C, Potassium, Fibre, carotenoids ….the health benefits of pumpkins is long.  This lovely colourful, decorative veggie is plentiful and cheap at this time of year and it is ultra versatile – pretty much interchangeable with sweet potatoes or squash.

Here I have two breakfast recipes and a super easy Dahl recipe. For the first two you just need to boil or steam some chunks of pumpkin in advance, but for the dahl you just need to peel and chop.

Enjoy!

Lentil & Pumpkin Dahl

Brilliantly easy, warming and yummy. To dial up the protein, serve with some sliced roast chicken for an interesting alternative to a Sunday roast. Or a dollop of Greek yogurt for a lunchtime dish.

  • 1 tbsp oil of your choice
  • 1 leek
  • 2 garlic cloves
  • 3 tbps simple curry mix (Check out this one here)
  • 3 tbsps soy sauce
  • Juice of 1 lime
  • 1 cup uncooked lentils
  • 2 cups peeled chopped pumpkin
  • 1 cup veg of your choice (green beans work well)
  • 1 tin chopped tomatoes
  • 1 tin coconut milk

Heat the oil in a large pan, and saute the leek and crushed garlic cloves.

Chuck in the curry mix and stir, adding a splash of water if it seems dry. Saute for a couple of minutes and then put everything else in along with three cups of water. Bring to the boil and simmer for 45minutes or until the lentils are tender. This dish is particularly good the next day!

 

Pumpkin Breakfast Smoothie

  • 1 handful cooked pumpkin
  • 1 banana
  • 1 tsp sweet spice mix (a sprinkle of cinnamon, nutmeg and/or ginger)
  • 2 dates
  • 1 tbsp greek yogurt
  • 1 tbsp walnuts or pecans

Topped up with ice and water

Whizz it all up for 30seconds and you have a lovely warming breakfast smoothie.

 

Pumpkin pancakes

  • 1 egg
  • 1 handful of cooked pumpkin
  • 1 tbsps Ground linseed or coconut flour
  • Large splash coconut milk

Whizz this up in your blender and pour small quantities on a medium heat to create little drop pancakes.

Serve with greek yogurt and fruit and nuts for a delicious balanced breakfast

Enjoy!

 

Guest Food Blogger. Clair is a Mum of two with an obsession for cooking and an occasional interest in fitness. Clair is currently using her cooking powers as a force for good, rather than evil, and is working with Jamie to bring you some time-saving good-tasting feel-good recipes and kitchen tips to support your training.
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