Halloween

The first time I put pumpkin through the juicer, I wasn’t expecting much. The result amazed me: a bright orange juice, creamy, naturally sweet, with a nutty taste. Butternut squash gives an even softer and silkier juice. It’s an autumn juice par excellence, one that warms you from the inside without needing to heat it. I often prepare it in October when squashes flood the stalls of Belleville. Patients adopt it immediately because it’s like no other juice: it’s sweet, comforting, almost dessert-like.

Want to boost your immunity? Take the assessment of your vitality and read my article on immunity and inflammation.

Bioactive molecules

Pumpkin and butternut squash are exceptional sources of beta-carotene: up to 4,226 mcg/100 g for butternut¹. This fat-soluble carotenoid incorporates into cell membranes and protects them against oxidation². Cucurbitacins, triterpenes specific to squashes, exercise anti-inflammatory and hepatoprotective properties³. A creamy autumn juice naturally sweet, with a nutty taste that surprises every time⁴.

Pumpkin (Cucurbita maxima) and butternut squash (Cucurbita moschata) are exceptional sources of beta-carotene: 3,100 µg/100 g for pumpkin and up to 4,226 µg/100 g for butternut. This provitamin A carotenoid is a fat-soluble antioxidant that incorporates into cell membranes and neutralizes peroxyl radicals. The flesh of cucurbits also contains alpha-carotene (1,980 µg/100 g), an isomer whose antiproliferative activity was documented by Murakoshi et al. (Cancer Research, 1992). Potassium (340 mg/100 g) contributes to blood pressure regulation. Cucurbitacins, bitter triterpenes present in seeds and flesh, exercise anti-inflammatory activity by inhibiting the JAK/STAT3 pathway. Vitamin C (9 mg/100 g) and vitamin E (1.1 mg/100 g) complete the antioxidant profile. The soluble fibers (pectins) of squash nourish the microbiota and stabilize postprandial blood sugar.

Pumpkin or butternut squash juice is an underappreciated autumn treasure. Concentrated in protective carotenoids, naturally sweet and comforting, it’s the juice that prepares your body for winter. Its richness in potassium and soluble fibers makes it an ally for your heart and microbiota.

Table of key micronutrients

Micronutrient	Main role
Beta-carotene	Vitamin A precursor, antioxidant (3,100-4,226 µg/100 g)
Alpha-carotene	Antiproliferative, cellular protection
Potassium	Blood pressure regulation (340 mg/100 g)
Cucurbitacins	Anti-inflammatory, JAK/STAT3 inhibition
Vitamin E	Fat-soluble membrane antioxidant
Pectins	Prebiotic, blood sugar stabilization

Preparation with a juicer

Ingredients:

• 1/2 raw pumpkin (about 300 g)
• 3 organic carrots
• 1 piece of ginger (2 cm)
• 1 cinnamon stick (infusion)

Carefully peel the squash and remove all seeds before passing it through the juicer. Cut it into thin sticks to facilitate pressing. Butternut yields more juice than pumpkin. If the juice is too thick, add an apple or dilute with a little water.

My recommended juicer

For this recipe, I use the Hurom H320N. Cold pressing preserves all the enzymes, vitamins and phytonutrients that the heat of a centrifuge would destroy.

Promo code: francoisbenavente20 for -20% off everything on the Hurom site.

---

Want personalized support? I offer video consultations to create your custom juice protocol. Book an appointment here.

---

To go further

Related articles

• Immunity and inflammation
• Vitamin C and immunity

Test yourself

• Questionnaire: Vitality
• Questionnaire: Vitamin C deficiency

Complementary recipes

• The Healer
• The Morning Takeoff
• The Citrus Cocktail
• The Pre-Vacation
• The Refresher

Go further

• All my health questionnaires
• My naturopathy shop
• Naturopathy consultation via video
• My Living Juices ebook