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