Inspired by Arwa’s Pumpkin Bread

Today my neighbor Arwa dropped off some pumpkin bread wrapped adorably and tied with a red ribbon. I usually don't like these things, but since my friend Hiba started making pumpkin pie, pumpkin cookies and even pumpkin pasta, I have been converted to a pumpkin lover. Arwa's pumpkin bread was golden and had the perfect amount of nuts and fruit and spice and pumpkin and sweetness. It was amazing! (Thanks Arwa!) So I decided I'm going to look at pumpkins a little deeper to try to justify my new fondness for Cinderella's carriage.

Pumpkins have lots of goodness and not a lot of calories. In about a cup of cooked pumpkin, you've got something like 50 calories. Low saturated fat, low cholesterol, low sodium—this food is heart healthy…as long as it's not smothered in cream cheese, heavy whipping cream, or layers of icing. The vegetable has plenty of Vitamin E, which may increase vasodilation, a widening of blood vessels—great news for sufferers of high blood pressure! Vitamin E is also a great antioxidant, preventing the spread of free radicals that can damage cells. This is also a great source of Vitamin A (you know all about that) and Iron. Iron is an essential part of enzymes and hemoglobin, among other proteins. Hemoglobin transports oxygen in our bodies, and without sufficient iron, one may develop iron deficiency anemia. It is imperative for young women to make sure they get enough iron, especially if they are pregnant. Another antioxidant, Vitamin C, is found in pumpkins. Vitamin C helps absorb and store iron, so this is a great combination of nutrients! Vitamin C (ascorbic acid) is also involved in the synthesis of collagen, part of the structure of tendons, ligaments, and bones. The fiber in pumpkin is going to help keep you full (and regular) for a longer amount of time.

Here is a recipe for pumpkin soup—reduce the amount of salt you use by putting less in when you're cooking and adding a little sea salt later to taste!