As soon as Starbucks announces its seasonal Pumpkin Spice Latte, the world knows: Autumn is back! And with it the pumpkin in all sizes, colours and variations. You can use it as a Halloween decoration, it fits perfectly into autumnal flower arrangements and it also tastes good – and not just as soup. We’ll tell you a few DIY tips on how best to use this pretty vegetable…
Halloween decoration with a twist
The pumpkin is simply part of Halloween. But how about a variation this year that will last long after the spooky holiday? Our favourite idea: colourfully painted pumpkins with typography, ombre colour shades and co. look fantastic as autumn decoration!
Pumpkin as a beautifier
The shiny orange vegetable doesn’t just look good – it’s also a real superfood. Pumpkins are full of important nutrients and vitamins. These do not only work from the inside, but also serve fantastically as a beauty wonder. Even the ancient Indians knew that the high content of vitamins A and C and beta-carotene and antioxidants are exactly the right thing for a radiantly beautiful complexion. Our favourite beauty recipes:
Pumpkin face mask for dry and stressed skin
3 tablespoons fresh pumpkin puree, 1 tablespoon honey, 1 cup honey, 1 tablespoon pumpkin seed oil and 1 tablespoon brown cane sugar. Mix the ingredients in a small bowl until they form a creamy mousse. Apply the mask thickly to the face, neck and décolleté and leave on for 10 – 15 minutes. Then rub with circular movements (the cane sugar has a natural peeling effect) and wash off with lukewarm water.
Pumpkin Hair Treatment for dull, brittle winter hair
1 tablespoon coconut oil, 100 ml beer and a cup of fresh pumpkin puree. Mix the ingredients in a bowl and massage the mask from the roots to the tips of the hair. Leave on for up to 15 minutes and rinse thoroughly with shampoo.
Favourite recipe: Pumpkin chilli with brown lentils
Our new favorite chili with pumpkin and brown lentils is not only easy to make and so tasty that it’s guaranteed to get a place on the list of your favorite dishes – it’s also healthy. The One Pot Wonder consists entirely of vegetables, spices, lentils and beans – which are all put into a pot and voilà! are transformed into a fabulous hearty chili within 30 minutes.
3 cloves of garlic
2 tbsp olive oil
1 teaspoon cumin
3 TL Pumpkin Spice (see recipe)
1 teaspoon salt
500 g Hokkaido pumpkin
2 corncobs raw, alternatively 200 g corn grains
400 g peeled tomatoes
400 ml vegetable broth
150 g brown lentils
150 g cooked black beans
1/2 tbsp dark cocoa powder
1 tablespoon cream fraiche
- Dice onions and garlic. Put the olive oil in a hot pot and fry the onions and garlic for 3 minutes at medium heat until glazed.
- Add cumin, Pumpkin Spice (3 tablespoons cinnamon powder, 3 teaspoons ginger powder, 1 teaspoon cardamom, 1 teaspoon nutmeg, 1 teaspoon pimento, 2 cloves finely ground) and salt to the onions and simmer for 6-7 minutes. Stir from time to time.
- Cut the pumpkin into 1 1/2 – 2 cm large pieces, cut the corn grains lengthwise from the cobs.
- Add all other ingredients for the chilli, except the fraiche cream, and bring to the boil. Then let simmer with the lid closed for 25 minutes. Stir from time to time and add some broth if necessary. Stir in the cream fraiche.
- Cut the green chilli into fine strips and pluck the coriander.
- Serve with cream fraiche, coriander and chilli.
(Recipe & Picture: www.eat-this.org/kuerbis-chili-mit-braunen-linsen-und-pumpkin-spice/ )