Pumpkin How-To: Fave Veg Alert!

  • 1 pot pumpkin cooking

  • Vegetarian-friendly

  • Fibre for happy insides

  • Antioxidants for happy skin

Pumpkin. When I was a kid, I’m pretty sure I didn’t appreciate it. In fact, I probably skipped it on a few meal plates. How could I?!

Now that I cook for myself, I throw it into a lot of meals and here are my top 6 reasons why:

  1. It’s super tasty!
  2. It contains fibre which is great for clearing out your insides
  3. It’s packed with antioxidants (just like most vibrant coloured veg), meaning it’s great for your skin
  4. It contains Beta-Cryptoxanthin (no, I don’t know how to pronounce it) that is an anti-inflammatory
  5. It’s high in Potassium (even more than bananas!)
  6. It’s usually pretty cheap

Discover what Huffpost has to say about it here.


Here’s my absolute favourite way to cook Pumpkin as it becomes sweet and mouthwateringly delicious. Drop me a line if you have any tasty alternatives!


  • Pumpkin (duh) cut into 5cm wedges. As much or as little as you like. Any variety you like.
  • Stock (vegetable stock or chicken stock – you decide)
  • 1 thickly sliced onion per 1/2 pumpkin

Preheat your oven to 160 Degrees Celsius.

Add the veg & onions to a deep oven dish and cover with stock (the stock should cover about 2/3 of the pumpkin height) before placing in the oven for 1 full hour. Test the pumpkin with a knife. I like mine ‘al dente’ so that I can add it to salads and frittatas or if I’m using it as a meat substitute in a meal. Continue to cook for a further 15-20 minutes if you prefer your Pumpkin softer.

>>If you’re a meat-eater and love a simple way to roast lamb or beef, follow the instructions above plus place your joint on top of the veg (add some sweet potato, carrots and/or cabbage too!) before cooking for 2-3 hours (check the recommended time as the size of your joint obviously dictates this).

2017-12-30T11:28:56+00:00 December 30th, 2017|Food, Naturally Radiant Skin|0 Comments

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