Pumpkin puree is a nutrient-dense food that can be added to various dishes. It is low in calories and loaded with vitamins and fiber. Adding pumpkin puree to pancake batter makes them tastier and healthier, whereas using it in risotto can add creaminess and flavor to the dish. Both recipes are easy to make, and pumpkin provides extra vitamins and fiber to the meals. Pumpkin puree is a versatile ingredient that can be used to boost the nutritional value and taste of many recipes.
From Pancakes to Risotto: The Power of Pumpkin Puree in Cooking
Nutrition Facts of Pumpkin Puree
Pumpkin puree is made from cooked and mashed pumpkin flesh. It is a low-calorie and nutrient-dense food that provides several health benefits. One cup (245 grams) of pumpkin puree contains:
- Calories: 83
- Protein: 2 grams
- Fat: 0.6 grams
- Carbohydrates: 20 grams
- Fiber: 7 grams
- Vitamin A: 245% of the daily value (DV)
- Vitamin C: 19% of the DV
- Potassium: 16% of the DV
- Iron: 8% of the DV
Pumpkin Puree in Pancakes
Adding pumpkin puree to pancake batter makes them tastier and healthier. It adds moisture and sweetness to the pancakes and also reduces the amount of flour needed. Here’s a recipe for pumpkin pancakes:
- Ingredients:
- 1 1/2 cups of flour
- 3 tablespoons of brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 cup of milk
- 1/2 cup of pumpkin puree
- 1 egg
- 2 tablespoons of vegetable oil
- Instructions:
- In a bowl, mix the dry ingredients (flour, brown sugar, baking powder, salt, cinnamon, and nutmeg)
- In another bowl, whisk the pumpkin puree, milk, egg, and vegetable oil together
- Pour the wet ingredients into the dry mixture, and combine until smooth
- Heat a non-stick pan on medium heat, and pour 1/4 cup of batter for each pancake
- Cook the pancakes for 2 minutes on each side or until golden brown
- Serve warm with syrup and butter
Pumpkin Puree in Risotto
Using pumpkin puree in risotto is a great way to add creaminess and flavor to the dish. It also provides extra vitamins and fiber to the meal. Here’s a recipe for pumpkin risotto:
- Ingredients:
- 1 cup of arborio rice
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth, warmed
- 1/2 cup of white wine
- 1/2 cup of pumpkin puree
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Instructions:
- In a large pot, heat the oil and butter over medium heat
- Add the onion and garlic, and sauté for 2-3 minutes or until softened
- Add the rice, and stir until it’s coated with oil and butter
- Pour in the wine, and stir until it evaporates
- Add a ladle of broth, and stir until the liquid has been absorbed before adding the next ladle
- Repeat the process until the rice is cooked and creamy (about 20-25 minutes)
- Stir in the pumpkin puree and Parmesan cheese, and season with salt and pepper
- Serve hot and enjoy!
Conclusion
Pumpkin puree is a versatile ingredient that can be used in many recipes. It’s packed with nutrients and can add flavor, creaminess, and moisture to various dishes. Whether you’re making pancakes, risotto, or any other meal, consider using pumpkin puree to boost the nutritional value and taste.
