All Things Pumpkin

It’s that time of year. Pumpkins are everywhere, including the Agency Mart!

Pumpkin is packed with nutritional power, making it a great vegetable choice for you and your clients. One cup of cooked pumpkin provides less than 50 calories, and is a rich source of beta-carotene.

Diets rich in beta-carotene may reduce the risk of developing certain types of cancer. Beta-carotene also offers protection against heart disease, as well as some degenerative effects of aging.

Storing Pumpkins

If stored properly, pumpkins can be stored for quite some time. If stored in a cool, dark place they may store up to 2 months.

Chef Terah made a delicious pumpkin soup. This simple recipe can be made with or without cow’s milk. If you try it, please let us know what you think!

Easy Peasy Pumpkin Soup (Dairy Free)

Ingredients

• 1 small pumpkin (2 pounds)
• 1 onion or shallot
• 1 can coconut milk
• 1 cup broth (chicken or vegetable)
• Salt, pepper, nutmeg to taste

Instructions

Cut pumpkin in half, remove seeds, and place cut sides down on cookie sheet or roasting pan. Slice onion or shallot in half, place cut side down on same cookie sheet or roasting pan.

Roast the pumpkin and onion at 375 degrees for 45 minutes or until fork tender. Allow to cool.

Once cooled, scrape out pumpkin from shell, and put in blender with onion or shallot.

Add the can of coconut milk and 1 cup of broth to the blender.

Blend until smooth.

Season with salt and pepper. Sprinkle with nutmeg. Serve hot.

Don’t forget to save the pumpkin seeds! Remove the stringy pumpkin, wash, and toss seeds with oil and salt. Lay seeds flat on a baking sheet and roast till they start to turn golden brown, about 10-20 minutes. Stirring occasionally.