A Serene Plate: The Pumpkin

A Serene Plate is a series that explores my love of fruits & vegetables through stories, recipes and tidbits of info. My body needs as much serenity as my household. An organized approach towards health is part of my simple, stylish living.*

In honor of the holiday where both tricks & treats are welcome, allow me a moment to discuss a favorite autumnal treat: the pumpkin.

Did you know a pumpkin is actually a fruit, not a veggie?! A member of the Cucurbitaceae family (which includes cucumbers, melons, squash & gourds), the pumpkin is rich in vitamin A. Like other orange plants, the pumpkin has tons of carotenoids, particularly beta-carotene (which is great for your eyes, and may play a hand in fighting cancer, according to the National Cancer Institute). The pumpkin is also a tremendous source of potassium, vitamins C & E and fiber. When you combine its low calorie count with the fiber,  your waistline will love you. It will also aid in keeping one's cholesterol in check.

I have used pumpkin in so many different ways over the years - even before I embraced healthy eating! I add some to old-fashioned oatmeal with blueberries and cinnamon; I have a soft spot for pumpkin bread (so much so that I've hunted down gluten-free and dairy-free options when that became a necessity); Pumpkin Pie, I'll never stop loving you; it makes for wonderful soup; and my latest favorite:

Pumpkin Coconut Curry

The seasoning of this recipe was inspired by Pure Mamas' Coconut Curry. (All her recipes are amazing.)

• Dice veggies of your choosing. Whatever you have in your kitchen. Ol' standbys include an onion, a red pepper, a couple carrots, some broccoli florets and a daikon radish. Set the bowl of diced veggies aside.

• In a pot combine one can of pumpkin puree (organic and 100% pumpkin!) with one can of coconut milk. Then add:
  2 Tbsp Curry Powder
  1-2 tsp Tumeric Powder (I always add way more Tumeric, fyi.)
  1-2 tsp Ginger Powder
  a couple pinches of Cayenne Powder
  Sea Salt to taste

• With an immersion blender, blend the pot's ingredients

• Add the veggies and turn the stovetop on high

• Bring it to a boil then let simmer for 10-15 minutes

This makes four healthy servings. I like to eat it over brown rice or quinoa.

What's your favorite pumpkin recipe? Share in the comments below!

*Disclaimer: I am not a nutritionist, dietician or health coach. (I’m a professional organizer, remember guys?!) I write about fruits & veggies because I love them. If you want to delve deep into nutrition, bravo. I couldn’t encourage you more. But set yourself up with a professional.