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5 Healthy Ways to Eat Pumpkin
Wellness
Published Wednesday Oct 09, 2019 by Danielle Schaub

5 Healthy Ways to Eat Pumpkin

Organizer Prefix
Partnership with
Organizer Name
Territory Foods
Nutrition
Food
Recipes

There’s nothing like the fall season. Crisp air, crunchy leaves, and pumpkin spice versions of all your favorite things. Pumpkin may be the most iconic vegetable of fall, but we rarely eat it that way. We get most of this seasonal treat in the sweet form of pie, lattes, and cupcakes.
 
Packed with nutrients, pumpkin has twice the recommended daily amount of Vitamin A, is a good source of Vitamin C, and has as much potassium as a small banana. Plus, there’s a reason we eat pumpkin in the fall. Those nutrients translate to healthy vision for when it gets dark earlier, a strong immune system to fight colds during changing weather and it helps to keep your blood pressure stable for holidays spent with family and in-laws.
 
It’s a tough time of year to avoid all sweets (looking at you, baset of Halloween candy). If you’re looking to strike a balance in your pumpkin intake this month, here are five recipes from Territory Foods that up the health value by ditching the sugar. 

Roasted Garlic Pumpkin Mash

Pumpkin makes a versatile mash. We like combining pumpkin and sweet potato with garlic for a nutritious side that packs a punch. Pumpkin is also a good compliment to white potatoes or cauliflower. Try replacing half of the vegetables in your favorite mash recipe with pumpkin.

Serves 4-6
Ingredients

- 1 cup pumpkin puree, firmly packed
- 1 cup sweet potato, cooked and firmly packed
- 1 head garlic, roasted
- 1 tablespoon coconut oil, melted and cooled
- 1 pinch salt, season to taste
- 1 pinch black pepper, season to taste

Directions 

- Place pumpkin puree and sweet potato in food processor, blender or medium-size bowl.
- Add roasted garlic, coconut oil, salt, and pepper to pumpkin and sweet potato.
- Process on medium speed or use hand masher until silky smooth and well combined.

1
Roasted Garlic Pumpkin Mash

Pumpkin makes a versatile mash. We like combining pumpkin and sweet potato with garlic for a nutritious side that packs a punch. Pumpkin is also a good compliment to white potatoes or cauliflower. Try replacing half of the vegetables in your favorite mash recipe with pumpkin.

Serves 4-6
Ingredients

- 1 cup pumpkin puree, firmly packed
- 1 cup sweet potato, cooked and firmly packed
- 1 head garlic, roasted
- 1 tablespoon coconut oil, melted and cooled
- 1 pinch salt, season to taste
- 1 pinch black pepper, season to taste

Directions 

- Place pumpkin puree and sweet potato in food processor, blender or medium-size bowl.
- Add roasted garlic, coconut oil, salt, and pepper to pumpkin and sweet potato.
- Process on medium speed or use hand masher until silky smooth and well combined.

Pumpkin Curry

Curry sauce is surprisingly simple to make. We love a dairy-free version with pumpkin puree, coconut milk, and plenty of spices—like cinnamon and curry powder. Simmered with shrimp, chicken or fresh veggies, it will warm (and nourish) the heart and soul.

Serves 4
Ingredients

- 1 tablespoon coconut oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can coconut milk 
- 1 cup pumpkin puree
- 1 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- 1 teaspoon salt, season to taste
- 1 head broccoli, chopped into florets (save the stems for juicing)
- 1 sweet potato, chopped into 1-inch chunks
- 3-4 tablespoons pure maple syrup (optional)

Directions

- Melt the coconut oil in a large pot or Dutch oven over medium heat, and saute the onion and pepper until tender, about 8 minutes. 
- Add coconut milk, pumpkin puree, water, curry, cinnamon, ginger, and salt, and stir well to combine. Taste the sauce and adjust the seasonings as you see fit, keeping in mind that the additional vegetables you're about to add in will dilute the flavor slightly.
- Add chopped broccoli florets and sweet potato to the sauce. Stir well to coat. 
- Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender, about 15 to 20 minutes. Taste the sauce and adjust flavor, if necessary. If you'd like a slightly sweet curry, add maple syrup one tablespoon at a time until you reach desired sweetness. 
- Serve piping hot over a bed of cooked quinoa, or cauliflower rice for a grain-free option. 

- Leftovers can be stored in a sealed container in the refrigerator for up to one week.

2
Pumpkin Curry

Curry sauce is surprisingly simple to make. We love a dairy-free version with pumpkin puree, coconut milk, and plenty of spices—like cinnamon and curry powder. Simmered with shrimp, chicken or fresh veggies, it will warm (and nourish) the heart and soul.

Serves 4
Ingredients

- 1 tablespoon coconut oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can coconut milk 
- 1 cup pumpkin puree
- 1 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- 1 teaspoon salt, season to taste
- 1 head broccoli, chopped into florets (save the stems for juicing)
- 1 sweet potato, chopped into 1-inch chunks
- 3-4 tablespoons pure maple syrup (optional)

Directions

- Melt the coconut oil in a large pot or Dutch oven over medium heat, and saute the onion and pepper until tender, about 8 minutes. 
- Add coconut milk, pumpkin puree, water, curry, cinnamon, ginger, and salt, and stir well to combine. Taste the sauce and adjust the seasonings as you see fit, keeping in mind that the additional vegetables you're about to add in will dilute the flavor slightly.
- Add chopped broccoli florets and sweet potato to the sauce. Stir well to coat. 
- Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender, about 15 to 20 minutes. Taste the sauce and adjust flavor, if necessary. If you'd like a slightly sweet curry, add maple syrup one tablespoon at a time until you reach desired sweetness. 
- Serve piping hot over a bed of cooked quinoa, or cauliflower rice for a grain-free option. 

- Leftovers can be stored in a sealed container in the refrigerator for up to one week.

Pumpkin Pancakes

We love a hearty paleo-friendly flapjack made with almond flour, pumpkin puree, and coconut milk for sweetness. Sprinkle with cinnamon for an added antioxidant and pop of flavor.

Ingredients

- 8 large eggs
- 1/2 cup pumpkin puree
- 14 ounces coconut milk
- 2 tablespoons vanilla extract
- 2 tablespoons pumpkin spice
- 3 cups almond flour
- 1 cup coconut flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- Cooking spray or butter

Directions

- Heat a large skillet to medium heat. Coat with cooking spray or butter. 
- In a medium-size bowl, whisk eggs. Mix in pumpkin puree, coconut milk, and vanilla to eggs. 
- Add all dry ingredients and stir until everything is combined.
- Spoon 1/2 cup of batter onto hot skillet into desired pancake size.
- Cook the first side of pancake(s) for about 3 minutes or until cooked enough to flip or small bubbles appear. Use a spatula to carefully flip the pancake(s). Let the other side cook for 2-3 minutes or until cooked all the way through.
- Serve warm with desired topping, like pure maple syrup.

3
Pumpkin Pancakes

We love a hearty paleo-friendly flapjack made with almond flour, pumpkin puree, and coconut milk for sweetness. Sprinkle with cinnamon for an added antioxidant and pop of flavor.

Ingredients

- 8 large eggs
- 1/2 cup pumpkin puree
- 14 ounces coconut milk
- 2 tablespoons vanilla extract
- 2 tablespoons pumpkin spice
- 3 cups almond flour
- 1 cup coconut flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- Cooking spray or butter

Directions

- Heat a large skillet to medium heat. Coat with cooking spray or butter. 
- In a medium-size bowl, whisk eggs. Mix in pumpkin puree, coconut milk, and vanilla to eggs. 
- Add all dry ingredients and stir until everything is combined.
- Spoon 1/2 cup of batter onto hot skillet into desired pancake size.
- Cook the first side of pancake(s) for about 3 minutes or until cooked enough to flip or small bubbles appear. Use a spatula to carefully flip the pancake(s). Let the other side cook for 2-3 minutes or until cooked all the way through.
- Serve warm with desired topping, like pure maple syrup.

Pumpkin Seed Pesto

Pumpkin seeds can be swapped out for other nuts in any pesto recipe. These seeds are high in protein, magnesium and a great source of healthy fats. Pulse in a food processor with the other ingredients and use them anywhere you like pesto. We love pumpkin seeds on salmon for more omega power or in a pesto egg scramble for breakfast!

Serving Size: 2 ½ cups
Ingredients 

- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt, season to taste
- ¼ cup water
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup fresh cilantro, roughly chopped
- Ground black pepper, season to taste

Directions

- Preheat oven to 375°F. 
- Toss pumpkin seeds with 2 tablespoons of oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, about 10 to 15 minutes. Set aside to cool.
- Combine seeds in a food processor or blender with water, lemon juice, garlic, cilantro and remaining oil. Pulse until mixture forms a coarse paste, then season to taste with salt and pepper.
- Cover and chill until ready to use.

4
Pumpkin Seed Pesto

Pumpkin seeds can be swapped out for other nuts in any pesto recipe. These seeds are high in protein, magnesium and a great source of healthy fats. Pulse in a food processor with the other ingredients and use them anywhere you like pesto. We love pumpkin seeds on salmon for more omega power or in a pesto egg scramble for breakfast!

Serving Size: 2 ½ cups
Ingredients 

- 2 cups unsalted hulled (green) pumpkin seeds
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt, season to taste
- ¼ cup water
- 2 tablespoons fresh lemon juice, or to taste
- 3 cloves garlic
- 1 cup fresh cilantro, roughly chopped
- Ground black pepper, season to taste

Directions

- Preheat oven to 375°F. 
- Toss pumpkin seeds with 2 tablespoons of oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, about 10 to 15 minutes. Set aside to cool.
- Combine seeds in a food processor or blender with water, lemon juice, garlic, cilantro and remaining oil. Pulse until mixture forms a coarse paste, then season to taste with salt and pepper.
- Cover and chill until ready to use.

Pumpkin Cranberry Muffins

These glorious muffins will satisfy your pumpkin spice cravings while doing your body a favor. They are free of gluten, dairy, and low in natural sugar. The cranberries add tartness while the seeds add a delightful crunch. Enjoy!

12 servings
Ingredients

- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 pinch salt
- 3 eggs
- ¾ cup pumpkin, canned
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 1 cup unsweetened dried cranberries
- 1/2 cup pumpkin seeds, whole
- ¼ cup pumpkin seeds, chopped

Directions

- Preheat oven to 325°F. Place 12 paper (or silicone) muffin liners in muffin cups.
- Whisk together flour, baking soda, baking powder, spices and salt in a bowl.
- In a large bowl or the bowl of a stand mixer, blend eggs, pumpkin, vanilla, and maple syrup.
- Add cranberries and whole pumpkin seeds to wet mixture.
- Fold in dry mixture.
- Fill muffin cups ¾ full and top with chopped pumpkin seeds.
- Bake for 18 to 21 minutes or to an internal temperature of 204-207°F. 
- Remove from oven and place on cooling racks. 


Try working some of these ideas into your fall meals to stay seasonal without overdoing the sugar! 

5
Pumpkin Cranberry Muffins

These glorious muffins will satisfy your pumpkin spice cravings while doing your body a favor. They are free of gluten, dairy, and low in natural sugar. The cranberries add tartness while the seeds add a delightful crunch. Enjoy!

12 servings
Ingredients

- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 pinch salt
- 3 eggs
- ¾ cup pumpkin, canned
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 1 cup unsweetened dried cranberries
- 1/2 cup pumpkin seeds, whole
- ¼ cup pumpkin seeds, chopped

Directions

- Preheat oven to 325°F. Place 12 paper (or silicone) muffin liners in muffin cups.
- Whisk together flour, baking soda, baking powder, spices and salt in a bowl.
- In a large bowl or the bowl of a stand mixer, blend eggs, pumpkin, vanilla, and maple syrup.
- Add cranberries and whole pumpkin seeds to wet mixture.
- Fold in dry mixture.
- Fill muffin cups ¾ full and top with chopped pumpkin seeds.
- Bake for 18 to 21 minutes or to an internal temperature of 204-207°F. 
- Remove from oven and place on cooling racks. 


Try working some of these ideas into your fall meals to stay seasonal without overdoing the sugar! 

Danielle Schaub
Written by
Danielle Schaub
Culinary & Nutrition Manager | Territory Foods
About the author
A registered dietitian, Danielle is a menu writer, chef motivator, and Territory Foods' resident nutritionist by day. Based in D.C., you can find her being an utter novice in the CrossFit gym, frolicking with her dogs, and cheering for all the sports teams.
woman running outside
The Latest
Published Tuesday Jun 30, 2020 by Dermatologist's Choice

The Summer Skincare Routine for Outdoor Workouts and Activities

Beauty
Fitness
Skincare

Summer is officially here, and with that, there are so many fun activities that will motivate you to get outside to stay in shape and strive for those post-quarantine fitness goals. But before you decide to get outside to enjoy some walking, yoga, swimming, or hiking, remember these best practice skincare habits to protect your skin from common skin concerns, such as, sunburns, chafing, and excessive dryness. 

Here, board-certified Dermatologist, Dr. Bottiglione, shares some advice to help your skin stay healthy as you embark into the great outdoors.  


But first, protect

When going outside, the sun is going to be your biggest culprit for damaging your skin. While the sun boosts benefits like vitamin D production, take notice when your skin is overexposed to the sun’s harmful rays as it becomes dangerous. When overexposed to direct sunlight, the skin is irritated, causing sunburns, dryness, and sensitivity that can increase the chances for wrinkles and skin cancer as we age.  

Luckily, staying inside when it’s so pleasant outside is not the only skincare alternative to avoid the sun’s damaging rays. Here are a few simple tips to prep your skin before stepping outside.  
Opt to protect your skin with a clinical-grade sunblocking lotion of 15 SPF or higher.

“Anytime you go outside, you need to apply sunscreen to your skin,” advises Dr. B. “Ensure you apply sunscreen to the full body and reapply often. In the morning, after cleansing your face, is the best time to apply.” He recommends a spray for oily skin, or the Dermatologist’s Choice Sunscreen Enhanced Moisturizer for dry to combination skin types that needs a little extra hydration.  
 
 
The key is the more intentional you are about proactively protecting your summer skin, the healthier it will be. It may sound simple, but your skin will be happier when you take a preventive approach rather than a reactive approach—for example, applying the sunscreen moisturizer before a walk to help to avoid the treatment of a sunburn after. When prepping your bag for the fun day ahead, make sure to add sunscreen, a hat, and plenty of water.  
 
 
Now the real excitement begins! However you decide to get your fitness outdoors, we have the skincare routine you need or a carefree and healthy day. 


Yoga / Walking 

Deep breath. Like our favorite flow, these skincare tips will keep our mind—and our skin—at ease. If you take your yoga practice outdoors, wear an SPF shirt, and lay your mat under a nicely shaded tree to help shield you from excessive sun exposure. 

“Avoiding direct sunlight and wearing protective clothing is smart to protect your skin from sun damage. Even if you are going for a relaxing walk or doing just a few sun salutations. Staying out of the direct sunlight will reduce your risk of sun damage and wrinkles.”     - Dr. B


Swimming 

Swimming is one of the best cardio and strength training workouts, while also an enjoyable activity during the summer. Whether you are swimming in open water or laps in the pool, the excess amount of water with exposure to pool chemicals and environmental pollutants can cause skin irritation and dryness. To keep your skin hydrated and protected, Dr. B. recommends applying the Dermatologist’s Choice Pre-Bath Oil to your skin before entering the water. This will seal your skin’s protective barrier to avoid skin irritation from chemicals and debris. He adds, “The Pre-Bath Oil is what I give to all my patients with eczema or dry skin. It is the only thing that will protect and also deeply hydrate the skin.” Just apply this serum before you put on your sunscreen, and you're good to go! 


Hiking 

With warm temperatures during the summer months, it’s the perfect time for hiking and exploring the mountainous outdoors. It is essential to take the necessary steps to avoid your skin becoming sunburnt, irritated, or breaking out. “Wearing a hat with a large brim that will shade your face and neck is key. A baseball cap is just not enough for the sun protection you need. After your hike, it is important to clean your face and pores of sweat, dirt, and toxins with Dermatologist’s Choice Glycolic Peel Cleansing Pads to avoid breakouts from occurring,” Dr. B. warns. Keep them in your bag for easy cleansing after a hike. 


Cycling/ Running 

One of the biggest skin concerns cyclists or runners usually bring to dermatologists is chafing. Even if you’re just cruising along the seaside or taking a cycling class, those tight clothes and friction can cause some intense irritation and redness. “When you have an issue with chafing, you need to protect your skin. You need armor over the skin. Beeswax, for example, is thick to coat the skin and protect it. Another effective option is the hydrating Dermatologist’s Choice Pre-Bath Oil. For best results, moisturize your skin, and then add a piece of clothing to cover it (that is actually like armor),” Dr. B. shares. Are you a runner? Feel free to use this tip too before your next mile or 30.  


Workout done, now what? 

At the end of your activity, the real results of that skin preparation set in. But sometimes, you need a little extra support afterwards. After any good workout, cleansing off the sweat, dirt, toxins, and irritant is paramount. Dermatologist Choice pH Balanced Cleanser helps to gently but effectively remove sweat, oil, and restore the skin’s natural pH levels.  

Did you end up getting a sunburn, or is your skin dry from the elements? Soothe with the Pre-Bath Oil with natural oils like sunflower and jojoba oil for deep hydration and healing.

“Sun damage can manifest in multiple ways. Most often, you will notice a sunburn first, which can then lead to irritated skin—and over time, sun damage increases the appearance of wrinkles.” For safe measure, at night regenerate sun-damaged skin with Dermatologist's Choice Ultra Anti-Aging Cream with 15% non-neutralized glycolic acid to your skin. This powerful dermatology treatment rebuilds the collagen and exfoliates fine lines, sunspots, and acne on the skin. “Do not apply the Ultra Anti-Aging Cream on a sunburn or irritated skin,” Dr. B. shares. These are long-term habits to aid in maintaining your best skin health.
 
 

Capture your best skin with everything you need this summer with the Dermatologist’s Choice Skin Kit, and get 20% off your order with code MB20 at www.dermchoice.com.

Dr. B Dermatologist
Written by
Dermatologist's Choice
Clean and Clinical Skincare Brand
About the author
Dermatologist’s Choice is founded, formulated, and tested by award-winning dermatologist, Dr. B. It's not just about keeping your skin clear, but providing clean and clinical formulations. DermChoice has no parabens and no fragrance, is certified cruelty-free, and is formulated with natural and organic ingredients.