Posts tagged under Pumpkin. Show all posts.
Now that soup season is upon us I can’t help but look at the seasonal vegetables in the market without thinking about roasting, pureeing, and turning them into some kind of soup. The cooler temperatures, gorgeous fall colours, and the need for a sweater all make me long for comfort food—specifically soup.
This is the first year that I have done more than just admire the piles of brightly coloured pumpkins at my local market. In the past I have purchased pure canned pumpkin to make pumpkin pies and roasted pumpkin seeds from our Jack-o-lantern, but that’s as close as I’ve come to cooking with this versatile, low fat, high fibre vegetable.
One of the recipes we chose to include in this month’s EatSavvy edition was Pumpkin Apple Soup. Little did I know how simple it was to cut, roast and puree this delicious winter squash. Not as rich in flavour as butternut squash, nor as deep in colour as acorn squash, but delicious and simple to use nonetheless.
I freeze leftover soup in two cup serving containers or freezer bags, remove one from the freezer before I go to bed, and it is thawed by morning. I add a whole grain pita with cream cheese or hummus to my lunch bag and I’ve got a hot, nutritious lunch to look forward to at the office.
What are you making for lunch?
We pick ‘em, we carve ‘em, we give them a little light and maybe, just maybe, we might roast some seeds as a snack. What else do you do with a pumpkin?
We at SavvyMom are big fans of the mighty orange orb. So much so that we’ve featured some fantastic recipes on EatSavvy to take advantage of this delish vegetable from our hearty Pumpkin Chili to sweet Pumpkin & Apple Soup. And yes, we even like roasting those seeds as a healthy snack (after all that Halloween candy). But what we really love is the health benefits the pumpkin actually provides.
Aside from being a source of vitamins C & E, iron, zinc, magnesium, potassium, anti-oxidants, and protein (in the seeds), the pumpkin is actually pretty good at helping other areas of your body as well. In fact, a little pumpkin in your diet can help minimize osteoporosis, lower cholesterol and benefit your kidney, bladder and digestive system.
However, just cutting up one of those jack-o-lantern giants and putting it on the stove isn’t the way to go (although save those seeds for roasting). When you’re looking to get cooking with pumpkin, you want to look for the smaller versions (also known as pie pumpkins). You can find the canned version of pumpkin if you’re looking for an easier method, but keep in mind not to mistake it with pumpkin pie filling in a can.
You can also find pumpkin butter in various stores (which makes for a delicious replacement for peanut or apple butter). Pumpkin is also a great ingredient in pasta sauces or risotto.
When it comes to the pumpkin, we sure know ‘jack.’
How do you like to eat pumpkin?
Pumpkins are more than just blank slates for scary jack-o-lantern faces. Short, tall, fat, concave…pumpkins come in all shapes and sizes and, in the fall, the farmer’s fields and grocery stores are full of them. As much as possible, I try to make the most of what’s in season by buying seasonal fruits and vegetables. In the fall, I like to bake and cook with one of the most seasonal Fall fruit—the pumpkin.
One of my family’s favourite pumpkin recipes is Pumpkin Spice Cake, a cake that is moist, delicious and simple to make. Pumpkins are high in fibre and beta-carotene, making the cake higher in nutrition than most processed cakes. If I have enough time to make two cakes, I slice one up and freeze it in individual pieces for ready-made snacks. And, for those family members who aren’t fond of pumpkin pie, try taking one of these cakes for dessert for Thanksgiving dinner.
Pumpkin Spice Cake with Brown Sugar Icing
Makes 10 servings
You’ll Need
Brown Sugar Icing (optional)
Prep and Cook
Good to Know: To make your own buttermilk, combine ½ cup milk and ½ Tbsp lemon juice and let stand for 10 minutes. This cake can be made two days ahead, stored in the refrigerator and covered with a lid or plastic wrap.
What is your favourite pumpkin recipe?
Instead of using a 9 inch square pan, I used the larger rectangular one. No need to cut the icing recipe in half if you do that! It’s perfect! :)
This was a HUGE hit for my son’s birthday party - exactly between Thanksgiving and Halloween. There was a lot of icing though. I would cut it in half next time.
It’s pumpkin carving time again, and with that comes the inevitable pile of seeds. But don’t throw those seeds out with the rest of the pulp or you’ll be missing out.
Roasted pumpkin seeds are a delicious snack you can make to add a little more flavour to the Halloween festivities. Their nutty taste is great on its own and can also be enhanced by the addition of your favourite sweet or savoury spices. And the kids get a kick out of the fact that you can eat something that came out of their jack o’lantern!
Here’s how:
How do you enjoy your pumpkin seeds?
Comments
My favorite muffin of all time is the Pumpkin Muffin I used to get at the St FX University cafeteria. It was perfection and obviously, made fresh daily at their kitchen. Guess I should have asked for that recipe! because 24 years have passed and I would LOVE to have another with a great cup of coffee.
If you have an excellent Pumpkin Recipe, please share it!