Some are for carving. Some are for eating! Delicious in muffins, bread, or pancakes. Pumpkin adds creamy flavor to smoothies, and soups or makes a mouth-watering meal (See recipes). It’s nutritiously rich, high in fiber, and low in calories. Eat it like a veggie! It’s good for your eyes and skin and can help improve your blood pressure. Our Harvest Home markets have dozens of sizes and shapes.
Picking a Pumpkin to eat: Choose a small or medium-sized pumpkin called a pie or sweet pumpkin. They are smaller, sweeter, and more tender.
Knock on it gently. If you hear a hollow sound, it’s ripe. Ask your farmer to help you pick the right kind. An uncut pumpkin will last for about 2 months on your kitchen counter!
Cutting It Up: That tough skin is the hardest part. Use a strong knife to cut the pumpkin in half. Scoop out the seeds and pulp and save. Turn the pumpkin upside-down roast in an oven at 400 degrees for about ½ hour and then peel. (See video)
Tricks for Roasting Seeds: Rinse the heavy pulp off the seeds. Preheat the oven to 400 degrees. Put the seeds & pulp in a large pot of salted water. (2 cups of water to ½ cup seeds) Boil for 10 minutes. The pulp goes to the bottom; the seeds rise to the top. Put lightly dried seeds in a single layer on a baking sheet. Toss with a bit of olive oil and seasoning. Bake for 10-15 minutes.
Pumpkin Puree: Great for baking or soup. Puree lasts a week in the frig; months in the freezer. Cut the pumpkin into quarters; roast in a 400-degree oven for 45 minutes. Peel off the skin. Mash with a fork. Homemade pumpkin has more water than canned. Drain overnight: Put in a colander lined with a cheesecloth or double layer of paper towel over a bowl in the fridge. Ready for baking!
Next time you spot a pumpkin, let your imagination run wild! Instead of thinking scary, let's celebrate the delicious possibilities—think YUMMY! 🥧✨
Pumpkin Tricks for Treats
Recipe: Jamaican Pumpkin Soup
INGREDIENTS
2 tablespoons oil (peanut or olive oil)
1 onion diced
2 carrots peeled and sliced
2 cloves garlic chopped
6 cups chicken stock or vegetable stock
2 bay leaves
6 cups peeled and cubed pumpkin
½ tsp ground allspice & ½ tsp ground nutmeg 1 tsp ground ginger
1, 14 oz can coconut milk ( OR ½ cup orange juice)
Juice of one lime
salt and freshly ground pepper to taste
Sriracha or other hot sauce for garnish.
TO MAKE:
In a large pot, heat oil over medium-high heat. Add onion, carrot, and garlic. Turn heat to medium-low, cooking until onions are translucent and vegetables are slightly tender.
Add stock, bay leaves, and pumpkin. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
Add allspice, nutmeg, ginger, coconut milk, orange and lime juice. Blend in small batches in a blender or food processor, carefully. (Not too much or you will get splashed with hot soup). OR cook a few minutes long to get the pumpkin very soft & mash with a fork
Reheat to boiling point, then remove from heat and season with salt & pepper to taste. Serve in bowls with a drizzle of hot sauce on top
MAKING A MEAL: Mesh about a quarter to a half of the pumpkin, leaving as many chunks as you like. Add cooked chicken and then reheat to boiling point to allow all the ingredients to combine.
TIPS: Handling Squash
BAKING WITH PUMPKIN. Delicious in bread or muffins
Chocolate Chip Pumpkin Muffins
1 ⅔ cups flour
1 cup granulated sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup pumpkin puree
½ cup melted butter (1 stick)
1 cup of chocolate chips
TO MAKE:
Heat oven to 350 degrees. Grease 12 muffin cups
Mix dry ingredients (1st six)
In a separate bowl, break eggs & beat together with melted butter, and pumpkin pie spice. Add chocolate chips
Pour wet ingredients over dry & fold in with a rubber spatula until moist
Bake for 20-25 minutes until the tops are springy. Cool on rack. Last 4-5 days in an air-tight plastic bag
Flavors for Pumpkin Seeds: Toss dried seeds with 2 tablespoons of olive oil with any of the spice mixtures below. Return to oven for 10 minutes
Chili-lime: 2 tablespoons lime zest, two tablespoons freshly squeezed lime juice, ½ tablespoon chili powder, and ¼ teaspoon salt
Indian: Toss with garam masala; mix with currants after roasting.
Spanish: Toss with smoked paprika; mix with slivered almonds after roasting.
Sweet & Savory: Mix seeds with 1 teaspoon olive oil, 1 Tablespoon brown sugar, ½ teaspoon salt & ⅛ teaspoon each of cayenne and black pepper
Video of the week