Sunday, November 11, 2012

The Simple Pumpkin

Some things I've learned about Pumpkins: 

1)  Pumpkins are native to North America
2)  Pumpkins are traditionally cooked at Thanksgiving time ie pumpkin pie
3)  Pumpkins are carved and decorated for Halloween
4)  Pumpkins are a squash like fruit and grow anywhere from 1 lb to hundreds of pounds
5)  Pumpkins grow  in different sizes/shapes and textures
6)  Pumpkins are rich in anti-oxidants and vitamins such as : vitamin A, C, E, leutin, xanthin, and carotenes.  Also a good source of B-Complex and rich source of minerals like copper, calcium, potassium and phosphorus
6)  Pumpkins are versatile in cooking and most parts are edible, ie the fleshy part of the shell, the seeds, leaves and the flowers.
7)  Pumpkins can be baked, boiled, steamed, mashed, roasted and used in a variety of recipes from main courses to desserts

With one pumpkin this year I: 
1)  Cut up and baked until soft.   
2)  Scooped the fleshy part and pureed.
3)  Froze the puree in 1 cup portion sizes for later use :  for muffins, soup, pie, bread.
4)  Separated the seed, cleaned and baked/roasted with favourite spices ie turmeric/garlic/salt/pepper/coconut oil for snacks.

Cut up and ready for baking

Puree in food processor after baked

One cup size portions of pumpkin puree ready for the freezer
Pumpkin seed ready for roasting

Roasted pumpkin seed ready for snacking


  1. The jelly stringing part makes really good pie filling. Tastes like a custard. My first pumpkin pie when we were first married, I used the wrong part of the insides and to date is the best pie I ever made!

  2. One pumpkin: My house of 5 20-something working gals, about 5 meals.

    I pureed most the flesh (everything that could fit) into a thai pumpkin
    soup that was made in the sow cooker. I added 1 can of coconut milk,
    vegetable stock, braggs, fresh lime and cilantro. Served 8 people and had

    Roasted the seeds with cayenne, smoked paprika, and an alder smoked sea
    salt I got at the farmers market and added as a topper for the soup and
    contributed as a snack for a potluck movie night

    The slimy guts I pureed along with died french clay and made it into a
    detoxifying facial mask when my skin was going through its annual autumn
    detox breakout. this made a month's worth of mask that I couldn't go
    through before it actually went bad - this is with 10+ people I had over
    for a ladies facial party.

    The remainder flesh I cut up into cubes and froze and later used that as an
    ingredient to a fantastic fresh thai red curry with smoked salmon, rainbow chard and buckwheat soba noodles. Served 6.

    The leftover shell - the part that we would normally throw out after this
    point - was used in a giant stock pot along with the ends of vegetables we
    normally compost to make into about 40L of vegetable stock - which was then
    boiled down into a fine paste and dehydrated into boullion cubes. This lasted the whole winter of soup making.

    The pumpkin cost $3.


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