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‘Tis the season for pumpkin-everything. I love pumpkins! Pumpkin spice, pumpkin pie, pumpkin mocha latte, pumpkin beer, pumpkin ice cream, pumpkin scented room candles. It’s a pumpkin invasion!

You could fall in love with amazing pumpkins and this year you can feel extra good about the pumpkin you are eating because it has some incredible  health benefits.

Pumpkins for Vision

Did you know that pumpkins are one of the best sources of vitamin A—an essential nutrient for optimal eye health. A single cup of pumpkin contains more than 200 percent of the RDA of  vitamin A. Pumpkins beautiful orange colour to high levels of beta-carotene—a powerful antioxidant your body uses to make even more vitamin A. Beta-carotene provides high levels of anti-oxidant protection to your body’s 70-100 Trillion cells.

Pumpkins for Immunity

Pumpkin pulp and seeds are particularly high in vitamin C. This, combined with the high amount of beta-carotene, can give your immune system a well-needed boost.

Pumpkins for a health Digestive System

How many times do you think of eating pumpkin to increase your dietary fiber? At only 49 calories a cup, pumpkins give you 3 grams of satisfying dietary fiber for a healthier digestive system.

Pumpkins for Beautiful Skin

Pumpkin contains two minerals that help keep your skin youthful: folate which is needed for skin cell creation and copper which is used in collagen production. Plus, it’s loaded with beta-carotene which defends skin cells against oxidative damage.

In addition, the seeds inside the pumpkin are filled  with zinc, essential fatty acids, and magnesium. These 3 nutrients are especially helpful to diminish fine lines, wrinkles and dry skin. (Hmmm . . . entrepreneurial idea- I think that someone should develop a pumpkin skin care line LOL)

Pumpkins for Heart Health

If you are going to make a Jack O Lantern this Halloween, don’t throw out those pumpkin seeds. Pumpkin seeds are rich in plant-based chemicals called phytosterols that have recently been shown to help reduce LDL “bad” cholesterol.

Simple to make for a snack, simply roast seeds in a 350 degree oven and sprinkle with Himalayan Sea Salt. These are good warm right out of the oven!

You can carve your pumpkin and eat it too!

When shopping for pumpkin treats this fall make sure you check out the rest of the ingredients. Many store bought pumpkin containing foods are loaded with sugar. You can buy canned pumpkin that has no sugar added or, even better, carve your pumpkin and use the inside fiber to make your own delicious


Easy Thai Pumpkin Soup


I have been  wanting to create a pumpkin soup recipe my whole family could eat that did not require a food processor. Enter canned unsweetened pumpkin to the rescue.

This recipe for a nourishing fall soup has some delicious spice additions inspired from Thailand. If you are dairy or gluten intolerant you will be happy to know that this recipe contains no dairy or gluten plus it is plant pure enough to please the strictest Vegan.  




  • 2  tbsp coconut oil
  • 1 tbsp Olive Oil
  • 1    medium yellow onion
  • 3    minced garlic cloves
  • 1 tbsp minced ginger root
  • 1 large can pumpkin puree
  • Juice of ½ lime
  • 1 cans full fat coconut milk
  • 2cups organic vegetable broth
  • 2 tbspred curry paste
  • 2 teaspoons madras curry powder
  • 1/2teaspoon black pepper
  • 1/4 tsp Himalayan Sea Salt



  • Fresh lime slices
  • Thai basil leaves thinly sliced



Heat the coconut & olive oil in a large Dutch oven on medium heat Add the diced onions , minced garlic, minced ginger root  and cook, stirring occasionally until onions are translucent. Add in the canned pumpkin & red curry paste. Stir and cook  for 4-5 minutes.



Add in the canned coconut milk, vegetable broth & madras curry spice. Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.


Remove the soup from the heat. Add sea salt and black pepper.

Serve warm and with some thinly sliced Thai Basil and slice of lime.








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