Plump Surprise

Even the seeds of the pumpkin are abundant in vitamins,minerals,essential fatty acids,amino acids and phytosterols. They are also high in L-tryptophan,an anti-depresssant. A quarter of a cup of Pumpkin seeds known as ‘pepitas’,are small,flat,green,edible seeds which include a good source of protein,zinc,and other vitamins. A quarter cup of pumpkin seeds furnishes 46 percent of the daily recommended amount of magnesium,40 percent of phosphoros,28 percent iron and 16 percent protein. You can roast the seeds and add little salt to make a healthy bed-side snack.

These eerily glowing witchy lanterns on Halloween turn hot favourites as rich pumpkin pies on Thanksgiving dinner held on the fourth Thursday of November in the United States. Let me help you with a stunning starter for all winter dinners,the baked pumpkin ginger soup and the deliciously healthy pumpkin tofu pie. Happy Thanksgiving!

BAKED PUMPKIN GINGER SOUP

Ingredients

* 1/2 Kg pumpkin

* 1 large onion,thinly sliced

* 2 tablespoons fresh ginger,peeled and minced

* 2 whole cloves garlic,peeled

* 2 tablespoons light butter

* 1 teaspoon dry mustard

* 1 teaspoon ground ginger

* 6 cups chicken stock/ or 3 chicken bouillon

* 1 bay leaf

* Salt and pepper to taste

* 2 tablespoons soya cream

* Parsley/ fresh coriander for garnish

Method:Let us do it the ‘save nutrients’ way. Heat oven to 375 degrees. Slice pumpkin into quarters. Scoop out seeds and place cut-side up in roasting pan. Scatter sliced onions,fresh ginger and garlic cloves around pumpkin. Drop 1/2 tablespoon of butter into each pumpkin quarter. Sprinkle all with dry mustard and ground ginger. Pour about 1 cup of stock into pan. Cover pan tightly with foil and bake for about 45 minutes,until pumpkin is soft. Remove pan from oven and allow to cool slightly. Pour all that is there on the baking tray into your stockpot. Scoop pumpkin from shell into pot and add remaining five cups of stock and bay leaf. Heat and bring to simmer over medium heat. Use a hand blender to blend all ingredients into a smooth soup. Cook for five minutes. To serve,ladle into bowls and garnish with about one teaspoon of crème fraîche and chopped cilantro.

TOFU PUMPKIN PIE

Ingredients

* 2 cups crushed digestive biscuits

* 6 tablespoons margarine

* 1 1/2 pounds preferably silken tofu

* 1 cup fresh cooked pumpkin

* 1 1/4 cups demerara sugar

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/4 teaspoon ground cloves

* 12 ounces soy cream cheese

* 1 tablespoon vanilla extract

Method:For the pie crust,hand-pound the digestives in a zip lock bag until they are finely ground. In a mixing bowl,add the margarine to the crushed biscuits and mix until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan,or thinner layers in 2 (9-inch) pie plates. Now for the filling,in a food processor or blender,puree the tofu until smooth. Add sugar,spices,soy cream cheese,and vanilla and process until smooth. Scrape down the sides as necessary. Preheat the oven to 325 degrees. Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes,until the cheesecake mixture is firm. Turn the oven off,leaving the cake in the oven for one hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

(The writer is a city-based food and diet consultant who can be contacted at adda.mehrotra@gmail.com)