ummm…pumpkin soup, pumpkin pie and roasted pumpkin seeds for starters!

Instead of carving that pumpkin, decorate it by painting it then eat it after Halloween. I am such a fan of pumpkin and it is so nutritious.

PICKING THE BEST PUMPKIN
First you need to choose your pumpkin. I particularly like the milk pumpkins that are light and tan in color with a smooth skin. They have lots of sweet meat.  If you pick a traditional pumpkin look for one that has a nice dark orange color.  In any case pick one that is heavy and does not sound hollow. Check for soft spots or bruising.  A pumpkin that is smaller in size, about 3 to 5 pounds, will have the best flavor.

COOKING FRESH PUMPKIN

There are a few options:
Cut your pumpkin open, scoop out the seeds and place the pumpkin halves face down in baking dish.  Add 1/2′ of water to the dish, which will help keep the pumpkin moist. Cook for 45 mins to an hour, or until the skin can be easily be pierced with a fork. Scoop out the meat from the shell.  Then you can run through a food processor to make it smooth.

OR

Cut your pumpkin in half, scoop out the seeds. Cut in large pieces with the skin on and place in a large steamer with water and steam for about 20 minutes.

Curried Pumpkin Mushroom Soup

As we here in the northeast bundle up for our first, I can’t believe it, snow storm, (October?) I particularly look forward to some cozy pumpkin soup.

Cook mushrooms, onions and garlic in butter, 3 minutes or until onions are soft. Add curry powder and other spices and cook mixture over low heat, stirring constantly for a  minute.  Stir in the stock, then add the pureed pumpkin; salt and pepper to taste; and simmer until ready to serve.

Filling

1 3/4 cups of pumpkin puree
11 ounces almond milk
2 large eggs
1 large egg white
1 teaspoon cornstarch
3/4 cup brown sugar (sometime I use a little less brown sugar and add some maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon ginger
pinch of cloves, allspice and nutmeg