Hauntingly Healthy Halloween Recipes!

Halloween may be the time to enjoy sweet treats, but there's no reason to not make some healthy ones too..

Ingredients

• 8 cups chopped fresh pumpkin (about 3 pounds)
• 4 cups chicken broth
• 3 small tart Apples, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• TOASTED PUMPKIN SEEDS:
• 1/2 cup fresh pumpkin seeds
• 1 teaspoon canola oil
• 1/8 teaspoon salt

Directions

1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).

http://www.tasteofhome.com/recipes/fresh-pumpkin-soup

Ingredients

• 
  Vinaigrette:
• 1/4 cup orange juice
• 1/4 cup white wine vinegar
• 2 tablespoons water
• 2 teaspoons vegetable oil
• 1 teaspoon prepared horseradish
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• Salad:
• 1 1/2 pounds green beans, trimmed
• 1 cup vertically sliced red onion
• 1 cup orange slices
• 1 cup seedless red grapes, halved

http://www.myrecipes.com/recipe/halloween-green-bean-salad-10000000222876/

Photo by Andrew Mccaul

Ingredients
2 cups packed dark brown sugar
4 cinnamon sticks, preferably Mexican
1 29-ounce can pure pumpkin (about 3 1/2 cups)
2 limes
Splash of rum (optional)
Pineapple chunks and/or pecans, for serving (optional)

Directions
Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-pumpkin-punch-recipe/index.html