This is a simple soup made with basic fall ingredients: pumpkin; apple; onion; garlic; and vegetable stock or broth. You don’t need to add any cream. When blended with the pumpkin flesh, the apple gives the soup the perfect texture and taste. However, be sure to use the following ratio of apple to pumpkin flesh: […]
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The Hokkaido, or Kuri, Japanese pumpkin is my favourite type of pumpkin because of its nutty and mild sweet flavour. When cooked, the skin is edible and the flesh becomes rich and caramelized. It doesn’t taste as strong as the traditional Jack-O’-Lantern pumpkins with which I grew up. Hokkaido pumpkins have a bright orange, or […]
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October is the perfect time to add fresh pumpkin to your diet. Pumpkin is a highly nutritious squash, loaded with antioxidants and disease-fighting vitamins and minerals. Last year, I highlighted eight top health reasons to cook with fresh pumpkin. You can read them here. There are so many ways to include pumpkin in your […]
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It’s pumpkin time! When you carve that Halloween pumpkin, think about adding pumpkin to your diet. Pumpkin pulp and seeds are rich in antioxidants, vitamins and minerals. From savory suppers to decadent desserts, there are numerous ways to cook with pumpkin. Whether you use fresh pumpkin or canned purée, both are equally nutritious. Here are eight good reasons to cook […]
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Health Continuum 