I Brake for Pumpkins

by carko on November 15, 2016

I can’t quite decide which season I like best. I am always super sad at the end of summer and I still feel like a school kid savoring my last days before it’s over and back to reality. Luckily, living in the Northeast affords us the beautiful pleasures all four seasons bring. There is something about the Fall crisp air that makes me want to light up the fire and make some hot soup. One of my personal favorites is pumpkin soup. I always make sure to get a few large pumpkins for Halloween.

While most people just toss them to the curb; pumpkins are well worth keeping. My children and I have been know to rescue one or two healthy ones from the curb… literally yelling to me in the car “Mom, STOP there’s a good one!” This year I made pumpkin soup and pumpkin oatmeal cookies with my children – and even had a few extra bags to store for future use in the freezer. One of my most appreciated gifts was a ziploc bag of cut up pumpkin pieces brought over to an older neighbor.

Now, you could enlist the help of a well known cookbook, or simply use your imagination (and anything you have in the house). Cut the insides of the pumpkin into medium sized pieces, cover with water and boil for a while. Add any ingredient that tempts your palate… I use lots of garlic, a sweet potato, sometimes butternut squash, sometimes an apple or two. Season with salt, pepper, ginger, cinnamon or anything in your spice rack. I blend it all up with a hand blender and it’s easy as pie – yes, you could also make pumpkin pie! And don’t forget to cook the seeds or the pepitas, which are loaded with minerals and seem to have an anti-inflammatory effect. I use olive oil and sea salt for a tasty snack anytime.

Not only does pumpkin taste good, it is chock full of vitamins, minerals and fiber. It’s loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and minerals, including magnesium, potassium, and iron.

{ 2 comments… read them below or add one }

Katy December 8, 2009 at 6:13 pm

I can personally attest to the awesomeness of your pumpkin soup. Last year we were at your place for the carving of the pumpkins, using the pumpkin innards to make soup. If I remember correctly, the added ingredient was butternut squash and it was the best!

Accounting April 3, 2010 at 3:45 am

I fully agree with the author.

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