Pumpin Pumpkin

​It has been a while since I posted about food that I love,
been busy and all that.

Recent discussions with clients and the fact that our
beautiful Maunga is covered in snow means I’m thinking
about making soup, pumpkin soup.

I have compared the carbohydrate, starch and
dietary fibre content of the following to help clear up
any misconceptions:

​Per 100g:                    Carbs (g)              Starch(g)              Fibre (g)
Butternut squash             6.9                          1.7                          1.8
Kumara – with skin          14.1                        8.5                          3.0
Potato – with skin            12.9                        12.3                        1.8

All three of these vegetables are amazing. They contain goodies like: Potassium, Magnesium, Vitamin A and Vitamin C. All of which play a role in keeping us well.

It is commonly thought that pumpkins have a high carbohydrate content, but you can see the Butternut squash has almost half the carbohydrate content of both potato and kumara; very little starch and like a lot of vegetables, it’s high in dietary fibre.
To get the most out of these vegetables and to decrease meal preparation time, leave the skins on.

Tip - If you’re making soup, pumpkin skins can be easily blended by using a stick blender.
​
Keep cosy during this cold snap and perhaps warm up with some pumpkin soup, I plan on it.