Home » Food & Drink » Vegetarian Cooking » Pumpkin: The Unofficial Vegetable of October

Pumpkin: The Unofficial Vegetable of October

© Tara Gillet-Liloia

As the unofficial vegetable of October, the usual pumpkin plans are carving and seed eating. But a pumpkin is much more than just a decoration and a salty snack. Take advantage of the always-bountiful pumpkin harvest to treat your family to more than just the regulation slice of pie.

So what else can you make with pumpkin? My family loves warm and savory soup made with pumpkin. Here is a spicy pumpkin soup recipe that is just scrumptious. Remember to keep it vegetarian by substituting vegetable broth for chicken broth.

Pumpkin comes in a variety of fantastic forms. Whether it's chutney, bars, bread, or cookies, pumpkin makes a great recipe base. Keep in mind that homemade pumpkin puree contains no fat and is a good source of potassium, Vitamin A, and beta carotene! Check out the Moscow Food Co-op page for five unusual vegetarian pumpkin recipes.

I wholeheartedly advocate searching out new uses for pumpkin; however, we cannot neglect the traditional favorites: carving, pie and seeds. Here is the recipe for a great deep-dish pumpkin pie. And here is a non-dairy version that our vegan friends can enjoy as well..

If you are making pie from scratch, try to buy pumpkins which have a white rind or are smaller than large carving pumpkins. These are called cheese or sugar pumpkins and they have a sweeter taste, which will make your holiday recipes much tastier.

Pumpkin seeds are simple to make. If you are used to eating commercially-made pumpkin seeds, give these a try. When you are carving your holiday pumpkins, save the seeds in a bowl. Wash them and remove all of the pulp from the seeds. This is usually easiest to do in a colander so that the excess water can drain out of the seeds. Now spread the seeds on a baking sheet. If you prefer salted seeds, this is the best time to sprinkle the salt on. The seeds are still damp and the salt adheres to them well. Bake the seeds in the oven at 250 degrees for 1 to 1-1/2 hours. The seeds will be golden brown when ready. Just pour into a bowl and serve. These seeds keep for months in sealed plastic containers or bags. You may want to make a huge batch and use them throughout the year.

A pumpkin makes a fun and seasonal serving bowl. On Halloween, carve out the inside of a large pumpkin and line with a plastic trash bag. Fill the pumpkin with candy and let the trick-or-treaters help themselves.