From Cinderella’s carriage to carved out ones on Halloween, these gentle giants seem to follow where mankind moves. To me, this mammoth fruit is the one which used to run along our backyard fence with bright yellow flowers, spongelike leaves and grows a fruit which grows and grows literally till I feel it will pop. If you take most of the popular cuisines, pumpkin features in the traditional recipes in multiple ways. It finds its place in stews, puddings, pies, curries, muffins etc. Here are a few points which may have popularised this large fruit.
- The reddish-orange hue of the pumpkin shows it must obviously be rich in carotenoids. Research shows that about half a serving provides a full recommended allowance of beta-carotene and double the amount of alpha-carotene.
- Pumpkins though often listed on the sweet side, are low in calories.
- Potassium is one of the minerals widely studied in pumpkins. the fruit also contains a moderate amount of iron, zinc, phosphorous and magnesium.
- As a gourd pumpkin is a valuable one for the type 2 diabetics as it has the combination of good carbohydrates with a large amount of fibre. It is shown to have hypoglycemic nature. All said, have in moderation as it has a high glycemic index.
- the L tryptophan in the pumpkin aids in a sense of being happy ( no wonder we love these pies and stews)
- Slowing down the triglyceride accumulation is another effect studied in pumpkins and one we all will love with our busy lifestyles.
Behind the scene fun
Spiced Pumpkin latte
For the latte
- 1 cup low fat milk
- 2 tbsp pumpkin roasted and pureed
- 2 shots expresso coffee
For the pumpkin spice mix
- 1/4 tsp cinnamon powder
- 1 pinch all spice
- 1 pinch nutmeg (I didn't have any so didn't add)
- 1/4 tsp dry ginger powder
- whipped cream
- sweetener (check foot notes)
- Preheat the oven to 180
- Slice the pumpkin into wedges and sprinkle a touch of salt.
- Place the wedges on a baking tray and roast for about 20 minutes.
- Scoop the pulp and mash its weel to form a quick puree.
- Prepare the fresh expresso
- Blend the spice mix well and set ready
- Bring the milk to warmth and and add 2 tbsp of pumpkin puree and a bout 1/2 tsp of the pumpkin spice mix to it.
- Blend this well and froth the milk
- Into the cup, pour in the expresso followed by the frothed milk mix.
- Top this with a dollop of cream and spirnkle a bit more pumkin spice on top.
- Enjoy sipping this beautiful warmth.