More than just a scary face?

Around this time of year my favorite thing to do with a pumpkin is carve holes into it, but are they more than just a scary face? Now Halloween is over we need anoter use for them. Turns out they are more nutritonally impressive than i imagined! Autumn is the turn of the weather (Unless your in London where it just seems miserable al the time) to cold and harsh. So any extra nutritional boosts are welcome.

Skin The cold weather, wet and harsh winds can have a real negtive impact on our skin causing it to become dry and fragile. Carotenoids and skina. Crotenoids are pigments found in red/orange fruits and vegetables. They are known for their protective protperties and may be linked to skin health. Pumpkin contains carotenoids which may help you maintain that glow into the cold weather. Carotenoids are also important as they are conveted into Vitamin A in the body.

Vitamin A 100g of pumpkin provides you with 246% of your reccomeneded daily intake of vitamin A, around 7384 mg. Vitamin A is an important wnter vitamin as its involved in immune function keeping the coughs and colds at bay. Its also essential for vision. Its one of the components of an important protien called rhodopsin which helps our eyes to absorb light. It also supports the health of the cornea.

Growth Our cells grow and divide all the time, Vitamin A supports this process. It supports the maintnace of vital organs such as the lungs, kidneys and heart. So yeah, its a pretty big deal.

Fibre We all know how important fibre is for healthy digestion and keeping us full but few of us get enough. Pumpkin has 3g of fibre per serving keeping you full for just 49 caloires!

Pumpkins not your thing? Try this:

Pumpkin, chilli and coconut soup (By Growing TogetherFrom The Hairy Bikers) Ingredients 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks, to taste (optional)

Preparation method 1. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. 2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. 3. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. 4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. 5. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.