Tag: pumpkin

If you’re looking for a super quick and healthy meal that can be eaten for lunch or dinner my Butternut Squash soup is perfect. I serve it with Biona Organic Rye Breadwhich is delicious, nutritious and wheat free.

Packed with nutrients this hearty Butternut Squash Soup recipe is great if you want to save time and prepare extra for enjoying later during the week or month. It can easily be frozen, defrosted and reheated when needed.

Serves 4

1 Butternut Squash Pumpkin
1 Red Onion
2 cloves Garlic
Dash of Olive Oil for cooking the onion and garlic
Pinch of All Spice
Ground Pepper to taste

1. Chop the onion and crush the garlic. Saute in a little olive oil.

2. Peel and chop the butternut squash pumpkin into small cubes. Bring to the boil and cook until soft.

3. Drain the butternut squash keeping approximately 500 ml of the water.

4. Add a pinch of All Spice for flavour.

5. Use a handheld blender to blend the butternut squash, water, onion and garlic. Add extra water and blend as needed until you have your preferred consistency for the soup.

6. Add ground pepper to taste. Serve with organic rye bread (or toast).

Pumpkin and Apple Muffins Recipe

Lydia | October 1, 2013

Pumpkins will be out in force over the coming weeks as Halloween approaches. My family loves eating pumpkin. We find this versatile orange fleshed vegetable delicious in soups, pasta, rice, salads, baking and as a sweet roasted vegetable.

My Pumpkin and Apple Muffins

Pumpkin is highly nutritious and contains the antioxidant beta-carotene and vitamin C.

The sweet flavour of pumpkin is perfect when weaning your baby and pumpkin puree can be given to babies from the age of 6 months. Pumpkin was one of the first vegetables my baby tried and it has remained a firm favourite.

Now that the weather is cooler you might like to try a quick and easy recipe for Pumpkin and Apple Muffins. In this recipe the pumpkin, apple and raisins have a natural sweetness and the cinnamon provides a hint of warm spice to the muffins.

Makes 12 muffins.

Pumpkin and Apple Muffins

2 cups Self-Raising Flour
2 Eggs
1/3 cup Vegetable Oil
1 teaspoon Cinnamon
1 cup pureed Pumpkin (I used Butternut Squash)
1 grated Apple
1/3 cup Raisins

1. Peel and cut the pumpkin into cubes. Boil until the flesh is tender when pierced with a knife. Drain. Puree the pumpkin in a food processor, with a hand blender or by hand.

2. Preheat the oven to 180 C. Grease a 12 cup muffin tin or line with paper muffin cases.

3. Wash and grate the apple.

4. Add the vegetable oil to the pureed pumpkin, grated apple and raisins. Stir through until just blended.

5. Add the eggs and mix well.

6. Gently stir in the cinnamon and flour.

7. Bake at 180 C for 20 to 25 minutes or until a cake skewer inserted in the middle of a muffin comes out clean.

8. Leave the muffins to cool on a wire rack for a few minutes.

These Pumpkin and Apple muffins are great for the family to enjoy at breakfast time or as a tasty snack during the day.

Lydia Oliver – Nutritional Advisor Only Best For Baby