It has been a while since I posted about food that I love,
been busy and all that.
Recent discussions with clients and the fact that our
beautiful Maunga is covered in snow means I’m thinking
about making soup, pumpkin soup.
I have compared the carbohydrate, starch and
dietary fibre content of the following to help clear up
Per 100g: Carbs (g) Starch(g) Fibre (g)
Butternut squash 6.9 1.7 1.8
Kumara – with skin 14.1 8.5 3.0
Potato – with skin 12.9 12.3 1.8
All three of these vegetables are amazing. They contain goodies like: Potassium, Magnesium, Vitamin A and Vitamin C. All of which play a role in keeping us well.
It is commonly thought that pumpkins have a high carbohydrate content, but you can see the Butternut squash has almost half the carbohydrate content of both potato and kumara; very little starch and like a lot of vegetables, it’s high in dietary fibre.
To get the most out of these vegetables and to decrease meal preparation time, leave the skins on.
Tip - If you’re making soup, pumpkin skins can be easily blended by using a stick blender.
Keep cosy during this cold snap and perhaps warm up with some pumpkin soup, I plan on it.