We’re in the midst of pumpkin season, no question about it!
These past few weeks, many of us have decorated our homes with colorful gourds, perhaps taking the time to carve them in time for Halloween.
Of course, one can do more with pumpkins than grow or carve them.
You can also eat them.
And in the weeks to come, many of us will be doing just that.
You might be baking pumpkin pies for Thanksgiving, or using this tasty squash in your day to day baking.
(All gluten-free, of course).
As with most fresh fruits and vegetables, the bright orange color of pumpkins tells us right away that it’s highly nutritious.
So be sure to take advantage of pumpkins this holiday season, fresh and otherwise.
Here’s a recap of some popular things you can you do with pumpkins.
Decorate!
Beginning with Halloween, we typically see mountains of pumpkins decorating front walks and window sills.
In anticipation of Thanksgiving, pumpkins, and other gourds, work equally well for tabletop décor.
Whether carving or arranging, the holidays, in general, are the perfect opportunity to get in touch with your inner artist!
Make Your Own Puree
Sure, you can buy canned pumpkin for your baking and cooking needs.
But if you have the time, and are feeling adventurous, why not make your own pumpkin puree from scratch?
It really isn’t hard.
For step-by-step instructions, check out this post from Whole Life Nutrition – one of my favorite go-to resources for healthy, nourishing meals and snacks.
Bake a Pie, Muffins or Cookies
Growing up, my family never ate pumpkin pie.
Surprising, I know.
Even so, I’m well aware that this popular dessert graces many a Thanksgiving table.
Most years, I’m torn between baking an apple tart, or this lovely, vegan Pumpkin Cheesecake, also from Whole Life Nutrition.
And if you don’t care for pie, pureed pumpkin is just as easily baked into bread, muffins or cookies.
Time to start baking!
Make Pumpkin Soup
Then again, pumpkin lends itself just as well to homemade soup!
I recently spotted this easy recipe, and adapted it to suit my dietary restrictions – feel free to make your own substitutions.
Easy Pumpkin Soup
1 Tbsp Olive Oil
1 tsp. Curry Powder
1 tsp. Cumin
¼ tsp. Cardamon
½ tsp Sea Salt
2 cups Chicken or Vegetable Broth
1 15. oz can pureed Pumpkin (or 2 cups homemade)
1 cup Coconut Milk
Heat the oil in a large pot. Add the spices and sauté for a few seconds to release the aromas. Add the broth and pumpkin, and whisk to blend. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Add the coconut milk, and heat gently for a few more minutes. Adjust seasonings to taste. If soup is too thick, add more coconut milk, as desired.
Serves 4 – 6
Note: You could easily substitute another squash for the pumpkin.
Play With It!
Last, but not least, pumpkins also lend themselves to play.
Two weeks ago, my water aerobics instructor had us working out in the pool with – you guessed it – pumpkins!
I know it’s kind of hard to picture this.
Let’s just say that pumpkins float, and trying to keep them submerged takes a lot of effort.
That’s just one example – to get you started.
I’m sure you could come up with a few more playful things to do with pumpkins.
I’d love to hear your ideas!
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