We love pumpkins in my house. From failed attempts to grow them, to picking them, to decorating with them and eating them; we love pumpkins!
When pumpkins first became available at the farmers’ market, my son begged me to get one so we could cook it. Cooking a pumpkin is so easy and ends up being less expensive than canned (and 100% natural and free of any additives or preservatives). Just cut it in half, scoop out the seeds and pulp, lay face down in a baking pan, add an inch of water, and cook at 400 degrees for an hour. After it cools, scoop out the flesh and purée in a blender. Sometimes water will need to be added to get the right consistency. One sugar pumpkin will usually yield two to three cups of purée which can be used in a multitude of ways. Both of my children are usually very good at eating their vegetables, but it never hurts to add more to meals. I often add some purée to chili, soups, muffins, or pancakes for an extra punch of vitamin A, riboflavin, and iron.
Here are some of our favorite recipes:
Pumpkin or squash purée
1. Prepare pumpkin or other winter squash as above
2. Steam a medium sweet potato and a peeled cooking apple (reserve liquid)
3. Blend all together with a sprinkle of cinnamon and nutmeg
Pumpkin Spice Pancakes
Easy Pumpkin Muffins
Pumpkin Pear Bread
Pumpkin, Sweet Potato, Leek, and Coconut Milk Soup
Pumpkin Chili with Chicken
Besides eating pumpkin, we love reading about them and their different uses. Who doesn’t love picking pumpkins, especially when there are tractor rides involved? We go to Sherwood Farm in Easton every year to get pumpkins and take a hayride around the beautiful farm. And just in time for Halloween, we also made jack-o-lanterns. Also, I decorate with pumpkins from September through November, and my daughter carries around her little pumpkin like it’s a ball.
Pumpkins are quintessential autumnal decorations and food in our house. Happy pumpkin picking, decorating, and eating!
