Pumpkin is a good source fibre, potassium and vitamin C, which encourages the production of collagen and helps our skin glow. I've made it a point to keep our pantry stocked with a can or two recently, for times when the pumpkin spice cravings kick in.
1 small onion (diced)
1 cup organic vegetable stock
2 cups organic chicken stock
1/2 package of ditalini pasta noodles
1 cup pumpkin puree (not pumpkin pie filling)
1/4 teaspoon chili flakes
1/4 teapsoon garlic salt
1/4 teaspoon paprika
1 pinch of nutmeg
1/2 cup light cream cheese
1/4 cup cheddar cheese (cut into cubes)
1 tablespoon margarine
1 tablespoon almond milk
Salt and pepper to taste (I like lots of pepper)
1. In a small(ish) pot combine onions, pasta noodles, vegetable and chicken stock, pumpkin puree and spices. Stir together and bring to a boil.
2. Once boiling, reduce the heat and let it simmer for roughly 10 minutes. I put a lid on my pot but uncovered it quite frequently to stir and ensure noodles did not stick to the bottom.
3. Once the majority of liquid has been absorbed and the pasta is cooked, remove it from the heat and stir in the cream cheese, cheese and margarine.
Now I have to admit, these photos were taken a day after I made the dish. I was ravenous and devoured a big hot bowl of it before deciding it was even worthy of a blog post. I promise, it turns out much more creamy when made fresh, but tasted just as good as leftovers for lunch.
And yes, I do like ketchup on my mac 'n cheese. Don't you?!