Pumpkin: More Than Just a Scary Squash

Now that all the jack 'o lanterns have been extinguished and tossed on the compost heap, let's think about pumpkins less as decorations and more as what they essentially are: food.

Most people tend to think of pumpkins as being an American food because of their association with Thanksgiving, but pumpkin is a popular vegetable all over the world. It is used in African stews, Japanese tempura, and Middle Eastern deserts.

The most abundant by product of the pumpkin, is of course, the seeds. They make a tasty and healthy snack and are easily prepared.

Separate the seeds from the pumpkin flesh, rinse, and let them dry on a towel overnight. Toss the seeds in olive or canola oil, spread them out on a cookie sheet and sprinkle with salt, garlic powder, cayenne or your favorite popcorn sprinkle. Toss to evenly coat, and then spread out on pan again. Bake for about one hour at 250 degrees, tossing every 15 minutes until the seeds are golden brown. Alternatively, you could soak the seeds in soy sauce for a couple of hours, drain them, allow them to dry overnight on a baking sheet, toss with a little oil and bake as above.

You can also make delicious chocolate candy with pumpkin seeds. Toast the pumpkin seeds without adding any seasoning and let cool. Melt 1 lb of your favorite chocolate and stir in 2 cups of pumpkin seeds. Spread the mixture out about 1/4 inch thick on a wax paper lined cookie sheet. Refrigerate until set, about 30 minutes, and break into pieces. If you use bittersweet chocolate, adding a ¼ teaspoon of cayenne or chili powder to the melted chocolate gives it an intriguing taste.

The method used to remove the flesh or "marrow" from the pumpkin depends on what form of pumpkin your recipe calls for.

If you want a puree, the form of pumpkin that comes out of a can, and is generally used in pies, breads, and some soups, you simply cut the pumpkin in half, scoop out the pulp and seeds, place the pumpkins skin side up on an oiled baking sheet, and bake at 350 degrees until the pumpkin shell begins to cave in and the pulp is very tender, about an hour for a medium sized pumpkin. Allow the pumpkin to cool, scrape out the pulp, and process until smooth.

If you want cubed pumpkin for stews and savory side dished, you will need to peel the pumpkin and remove the seeds. The easiest way to do this is to slice straight across the stem end with a serrated knife as close to the stem as possible. You just want to create a flat area; you do not want to expose the seeds. Then turn the pumpkin over and do the same thing on the bottom. Now, following the curve of the pumpkin, slide the knife under the skin paring it away from the flesh. Once all the skin is removed, cut the pumpkin in half, remove the seeds and pulp, and slice the pumpkin into cubes.

Cubed pumpkin can be used as a substitute in any recipe for winter squash, such as butternut or acorn squash. It can also be used in many stews and soups instead of sweet potatoes. Try it as an addition to your favorite roasted vegetables or use it as a substitute for potatoes the next time you make pot roast or roasted chicken.

My favorite cold weather soup recipe makes delicious use of cubed pumpkin. Give it a try and have fun creating recipes of your own.

Curried Pumpkin Soup

3 tablespoons butter

1 small onion, chopped

1 clove of garlic, minced

1- 4 oz can diced green chilies ( Anaheim)

2 lbs. pealed, seeded and cubed pumpkin (about 4 cups)

2 -14 oz cans chopped tomatoes, with juice

3 cups chicken stock

1 teaspoon curry powder

1 teaspoon cumin

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cinnamon

salt and pepper to taste

1/4 cup chopped cilantro (optional )

Melt butter in soup pot. Add onions and cook about 2 minutes stirring occasionally. Add garlic and green chilies and cook another minute.

Add the pumpkin, tomatoes, chicken stock, curry, cumin, nutmeg, allspice, cinnamon and salt and pepper. Heat mixture to boiling, reduce to simmer, cover pot and cook until pumpkin is tender, about one hour.

Remove the soup from the heat and using an immersion hand blender, puree the soup. Alternatively, puree the soup in batches in a blender.

Add cilantro if using and serve with dollops of sour cream or yogurt.

You can also add black beans or cooked sausage to the pureed soup, or sprinkle it with toasted pumpkin seeds.