- One thing that many people do not know about pumpkins is that they are made up of 90 percent water.
- Pumpkins also contain other great nutritional aspects including potassium and vitamin A.
- The bright orange color of pumpkins also tells us that they are a great source of the important antioxidant, beta carotene.
- Research has indicated that diets rich in beta carotene may reduce the risk of developing certain types of cancer and protects against heart disease.
Recipe: Traditional Pumpkin Pie
- 1 ¾ cups (one 15oz. can) unsweetened pumpkin puree
- ¾ cup light brown sugar, packed
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2/3 cup milk
- 2/3 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
(For crust us a pre-made store bought crust or a homemade crust)
In a small heavy saucepan, stir the pumpkin, brown sugar, spices and salt together until mixed. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny. Scrape the mixture into a mixer or food processor for 1 minute. With the motor on, add the milk and cream, mixing until incorporated completely. Add the eggs one at a time, mixing just to incorporate, about 5 seconds after each egg. When you add the last egg, also add the vanilla. Pour the mixture into the prepared pie shell. Bake the pie for 50 – 60 minutes at 375 degrees. It is done when a knife inserted between the sides and center comes out almost clean. When done, place on a wire rack to cool.
Recipe: Pumpkin Soup
- 6 cups chicken stock
- 1 ½ teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- ½ teaspoon chopped fresh thyme
- 1 clove garlic, minced
- ½ cup heavy whipping cream
- 5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil; reduce heat to low, simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan and bring to boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.