Katie's Healthy Bites: Savory Pumpkin Picks

by in Healthy Recipes, October 25, 2009

butternutsquashsoup_lead
It’s almost Halloween and pumpkins are everywhere you look, but they’re not just for carving. Fresh pumpkin — including the seeds — is a great addition to many recipes. Here are two of my top savory dishes: Pumpkin and Butternut Squash Soup and Roasted Salmon with Pumpkin Seed Chimichurri.

Pumpkin & Butternut Squash Soup with Roasted Poblano & Ginger (shown above)
Makes 6 servings

• 1 tablespoons olive oil
• 4 cloves garlic, whole with peel on
• 1 medium poblano chile
• 4 pounds butternut squash, peeled and cut into 2-inch cubes
• 2 cups canned or fresh pumpkin puree (unseasoned)
• 2 shallots, sliced
• 2 tablespoons grated ginger
• 3 cups vegetable broth
• 3 cups water
• Salt and pepper, to taste
• Roasted pumpkins, optional garnish

Preheat oven to 450 F. Wrap the whole cloves of garlic in a foil pouch and drizzle with 1 teaspoon olive oil. Roast for 30 minutes or until tender.

Over an open flame, char the peppers on all sides then place them in a bowl. Cover to steam for 10 minutes. Remove skin, stem and seeds and set aside.

Heat remaining olive oil in a stock pot over high heat. Add squash, shallots, roasted garlic, pepper and ginger and cook 2 to 3 minutes. Add broth and 3 cups of water. Bring to a boil, lower heat to a simmer and cook, stirring occasionally, until squash is tender, about 20 minutes.

With an immersion blender, puree the soup in the pot. Mix in the pumpkin puree and season with salt and pepper. Garnish with roasted pumpkin seeds.

Nutrition Info:
Calories: 107; Fat: 2.8 grams; Saturated Fat: .36 grams; Protein: 3.62 grams; Cholesterol: 0 grams; Sodium: 285 milligrams; Fiber: 5.42 grams

Roasted Salmon with Pumpkin Seed Chimichurri
Serves 4

Salmon
• 1 pound salmon, divided into 4 fillets
• 1 tablespoon olive oil
• Salt and pepper, to taste

Chimichurri
• 1 cup roasted pumpkin seeds
• 2 garlic cloves, whole
• 2 cup fresh flat leaf parsley
• 1/2 cup chives
• 3 tablespoons red wine vinegar
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 3 tablespoons water
• Salt and pepper, to taste

Preheat oven to 400 F. Place salmon fillets on a baking dish. Season the salmon with olive oil, salt and pepper. Bake the fillets uncovered for 10 to 12 minutes or until desired doneness. While salmon is cooking, add pumpkin seeds, garlic, parsley, chives, cumin and vinegar in a food processor and pulse to combine. As you run the food processor, drizzle in the oil. Season with salt and pepper, mix and serve cold with salmon.

Nutrition Info:
Calories: 224; Fat: 12.75 grams; Saturated Fat: 2.16 grams; Protein: 23.7 grams; Carbohydrate: 1.3 grams; Cholesterol: 62 milligrams; Fiber: .65 grams; Sodium: 88 milligrams

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Comments (4)

  1. Amanda says:

    Tried the soup! turned out soooo yummy. I did not have the fresh ginger, so I added a little powdered! Really tasty soup. Thanks

  2. magnesium says:

    Hello
    I like to create and cook new recipe.I will definitely try these recipes in my weekend.Thank you very much for sharing such a tasty recipes with us.

  3. the vert says:

    Excellent post, and pictures. I like this recipe. I do this item. I love my kitchen gadgets, Most of them await my retirement or my week ends and long week ends.

  4. Val Aycock says:

    There is obviously a lot to know about this. I think you made some good points in Features also.Keep working ,great job!

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