Wow, well done that's a lovely pumpkin! The above photograph of one of our grandchildren was taken last year when preparations were being made for Halloween... but let us not forget that the month of September is usually a great month for Pumpkins and can fit into LCHF menu plans quite well ... in fact it can be enjoyed by all.
"Here’s a riddle: What can weigh 100 pounds, is full of vitamin A, has 9.3 grams of useable carbs, and a twinkle in its eye? Did you guess pumpkin? I hope so. Fresh pumpkin is available for only a couple of months in the autumn, which is a shame. It’s wonderful!
If your only experience with pumpkin has to do with jack-o-lanterns and high-carb pie, rethink this tasty vegetable. Pumpkin is lower carb than most winter squashes, and one of the best sources of pro-vitamin A (substances your body can convert into true vitamin A) around. Vitamin A is an important antioxidant essential to the immune system. It is also known to play a key role in eye health – it’s vital for good night vision, and a deficiency can cause dry eyes, and may promote cataracts. One cup of cooked, mashed pumpkin has 12230 IU. It also has calcium, iron, protein, vitamin C, 9.3 grams of usable carb, and only 49 calories.
For cooking, look for small pumpkins around 2-3 pounds – they’re easier to handle, and you’re more likely to eat them up. I hate it when stuff goes bad in the fridge!
Whole pumpkins keep for weeks, but once you cut them, you should cook them soon. I’ve kept leftover raw pumpkin for a day or two in a zipper-lock bag in the refrigerator, but that’s about it. If you can’t find fresh pumpkin or don’t want to cook one, canned pumpkin is available in most parts of the country year round.
Still not sure what to do with a pumpkin other than sticking a candle inside? Here is a delicious idea to get you cooking.
Low Carb Chili Lime Pumpkin Recipe
1 little pumpkin, about 2 pounds (1 kg)
2 tablespoons (30g) butter
1 tablespoon (15ml) oil
1/2 cup (120g) shelled pumpkin seeds (pepitas)
1 teaspoon chili garlic paste (look in the Asian section of the grocery store)
2 teaspoons lime juice
Whack your pumpkin in half and scoop out the seeds. Peel off the hard rind, then cut the flesh into slices about 1/4″ (6.25mm) thick.
Put the butter and the oil in a big, heavy pan / skillet over medium heat. Swirl them together as the butter melts. Now, lay the slices of pumpkin flat in the butter and oil mixture. Sauté until lightly golden on both sides, and tender, yet still al dente. You’ll need to do this in more than one batch; keep the stuff that’s done warm on a plate under a pot lid.
While this is happening, toast your pepitas by stirring them in a dry pan / skillet over medium-high heat until they swell a bit – about 4 to 5 minutes. Remove from the heat when they’re done.
When the pumpkin’s all cooked, put it all back in the pan / skillet. Mix together the chili garlic paste and the lime juice, and gently mix it in, coating all of the pumpkin slices.
Lay the pumpkin slices on serving plates, top each serving with a tablespoon of toasted pumpkin seeds and serve.
Each with: 89 calories; 5 g fat; 2 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g usable carbs."
Article from here