The fruit contains L tryptophan, a chemical compound that triggers feelings of well being that aid depression in a smooth and natural way.


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The pulp and the seeds are rich in magnesium required for bone and tooth health. She has a masters Related Posts Recipes icon recipes. Phoebe Lapine 17 hours ago. Stephanie Eckelkamp 18 hours ago.

Trick and treat: how to eat leftover Halloween pumpkin

Functional Food icon functional food. Earlier this week, the U. Energy Department warned that when Halloween pumpkins end up in the landfill, they generate greenhouse gas emissions. The agency is hoping to turn them into energy and fuel one day soon. That got us wondering: Could we be eating more pumpkins, too? About a fifth of the pumpkins we grow are processed for food products liked canned pumpkin. But given all the attention on food waste these days, it seems a shame that so many of the rest of these fresh, nutritious fruits never make it onto the table.

Do We Waste A Lot Of Pumpkins We Could Be Eating? : The Salt : NPR

Prepping a Howden pumpkin — the most common variety for decorative uses — for soup. Alastair Bland for NPR hide caption. The Howden pumpkin — the most common variety for decorative uses — has been bred for size, shape, color and having a handle-like stem for easy carrying, according to Katie Kammler , horticulture specialist with the University of Missouri Extension. Instead, she'd prefer one of the smaller, denser, sweeter varieties — like the jack-be-little, Jarrahdale, sugar pie, Hubbard or kabocha, which have been selected over time for flavor and texture. New York Chef Dan Barber, who has lately been trying to raise awareness around food waste, agrees Halloween pumpkins aren't so delicious but are perfectly edible.

Adding coconut milk to curried pumpkin soup will give you very good results.

We purchased a pound Howden pumpkin and turned to this Epicurious recipe for curried pumpkin soup for inspiration. We scooped about five cups of flesh out of the skin and coarsely chopped it. We then simmered it with coconut oil, onions, ginger and garlic. Adding spices, coconut milk and fish broth, we let it bubble away for 40 minutes before pureeing in a blender.

The resulting soup was spicy and rich, and seemed to be a great way to use a carving pumpkin, which is naturally a bit more watery than a Hubbard or kabocha. So what if you already carved it? By the time Nov. When we asked the Food and Drug Administration whether they recommended eating Halloween pumpkins, spokeswoman Lauren Sucher demurred. Another government agency — the one most concerned with food waste — agrees that there isn't much of a movement to eat Halloween pumpkins.