The Pumpkin is a vegetable that has many properties that are beneficial to our body. It consists of 90% water and has hardly calories and carbohydrates. Instead it has many vitamins, mainly A and C, but it also has E and B (including folic acid). It is rich in minerals such as potassium, calcium, magnesium, iron and zinc among others. It is an antioxidant food and allows the neutralization of free radicals that are responsible for producing diseases by cell degeneration. Some of the antioxidant elements of the pumpkin are carotenes, lycopene, and vitamin C.
INGREDIENTS (4 PEOPLE)
- 500 gr of pumpkin
- 2 leeks
- 2 carrots
- olive oil
- 30 gr of ghee
- 1 litre of water
- Nutmeg
- Curcuma
- salt
PREPARATION
Put the oil, ghee and the chopped leek in a cooking pot and let it sauté over a low heat. After four minutes add the cut pumpkin and carrot and leave for about one minute. Add salt, nutmeg, turmeric and water and let it boil for about 20 minutes. Once finished, beat the ingredients. You can put some nuts as a decoration, such as pumpkin seeds or chopped walnuts.
AYURVEDIC ADVICE
Ideal recipe for Vata and Pitta constitution.
Instructions for Kapha: for people with this constitution is not appropriate pumpkin, but when carrying food such as carrot, leek and nutmeg that help to raise Kapha, they can eat it although in moderation, 2 or 3 times a week, introducing more carrot and removing a little pumpkin.
Pumpkin is a vegetable that is planted from April onwards after the last frost. It is harvested from September to November but if it is stored well once the rind has hardened in a cool place of between 10 to 12ºC and a humidity of of 50 to 70, it can last a few more months. According to Ayurveda we must take into account the season of each food for consumption, because nature is wise and makes available to us the food we need at every moment.