techinodrming

Let's talk about among the season's most iconic vegetables -- canned pumpkin.
Yes, canned, because that's how 99 percent of us get our pumpkin. That is fine except for something -- Americans overwhelmingly associate canned pumpkin with just one dish (pumpkin pie) and one day's the year (Thanksgiving). But canned pumpkin actually has a variety fruta planta pink of uses in the kitchen area, no matter what the season.
Pumpkin puree's rich flavor and creamy sweetness work great in both sweet and savory dishes. While we are so busy topping our pies with whipped cream, we've forgotten exactly what a nutritional bargain this bulbous squash really is, packing tons of fiber and vitamins. Even though it's naturally sweet, 1 cup has only about as much sugar as milk.
One good part about canned pumpkin's connection to Thanksgiving ... Many times, it goes on sale this time around of year. Since it stores so well, it is now time to fill up. (True story: I simply used my final can of pumpkin from last fall now in order to make today's recipe.)
A number of my personal favorite uses for pumpkin puree include:
Stirring 1/2 cup into brownie or chocolate cake batter to add nutrients and moisture.
Adding 1/4 cup to smoothies for creaminess and vitamins.
Slimming down baked goods by swapping out area of the fat for pumpkin puree.
Whisking a bit into stews or chilies for additional richness and depth.

Layering it with Greek yogurt, bananas, maple syrup and granola for any super-charged morning breakfast parfait.
Blending it with coffee, milk and spices for a homemade fall latte.
And let's not forget that pumpkin is, after all, a squash. Have you considered making a pumpkin puree soup? No laborious peeling and cubing needed! The sweet flavor pairs perfectly with spices, but feel free to use pumpkin puree in any of your favorite winter squash soup recipes.
PUMPKIN PEANUT CURRY BISQUE
Beginning to end: 25 minutes
Servings: 4
Two tablespoons extra-virgin essential olive oil (or coconut oil)
1 small yellow onion, chopped (about 3/4 cup)
4 cloves garlic, chopped
1 small Yukon gold potato, peeled and cubed (1-inch cubes)

1 Granny Smith apple, peeled, cored and cubed (1-inch cubes)
3 tablespoons Thai red curry paste
2 cups reduced-sodium chicken stock or vegetable stock
1 cup water, plus much more as needed
15-ounce can pumpkin puree
3 tablespoons smooth peanut butter
Salt and ground pepper
Chopped fresh mint or cilantro, to serve
Inside a large saucepan over medium, heat the oil. Add some onion and cook until tender, although not brown, about A few minutes. Add some garlic, potato, apple and curry paste. Cook, stirring constantly, until the curry paste is extremely fragrant, about 3 minutes. Boost the heat to high, add the stock and 1 cup water.
Once the liquid boils, lessen the heat to medium-low, partially cover the pan, then let the soup cook until the potato and apple are very tender, about 15 minutes.

Associated Press
Take away the pan from the heat and let cool slightly. Stir within the pumpkin and peanut butter. Employed in batches, transfer the soup to a blender and puree until 7 days herbal slim smooth, about One minute. The feel should be like heavy whipping cream. When the soup is too thick, whisk in a little bit of water. Season with salt and pepper. Divide between 4 serving bowls and top with mint or cilantro.
Nutrition information per serving: 250 calories; 120 energy (48 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 28 g carbohydrate; 7 g fiber; 10 g sugar; 8 g protein; 770 mg sodium.