It’s October, fall is here, and Thanksgiving is coming up.
It is also a pumpkin season and season for delicious pumpkin treats!

At first when I moved to US pumpkins weren’t my favorite. For many years, the pumpkin was a highly underestimated vegetable in Poland (well … do you think the pumpkin is a vegetable or fruit?). It was rarely used in the preparation of everyday dishes. Over a dozen years ago, the trend changed – pumpkin soups have become very fashionable. Now we use the orange “giant” for various recipes! I also fall in love with pumpkins and use them in my cooking quite often.

Pumpkin contains lots of fiber, tons of vitamins and minerals, potassium and vitamin C, as well as give a generous boost of antioxidants. Pumpkin contains beta-carotene, folic acid and protects against free radicals. They contain a lot of potassium and folic acid. Pumpkin seeds have a high content of zinc and lecithin, increase metabolism and have a positive effect on brain function. Pumpkin seed oil, in addition to lots of vitamins and minerals, also contains substances that lower cholesterol and fight free radicals.

Pumpkin works great in both savory and sweet versions. The absolute hit are cakes, lovely tarts, velvet cheesecakes, tempting brownies, muffins, and even … pumpkin zebra!

How to shop for pumpkins
You can buy canned pumpkin, which can be found near the baking section in your local supermarket. Make sure that you buy a plain canned pumpkin without sugar. I would also avoid buying pumpkin pie filling because it is which is loaded with sugar and spices.
The other option is to buy a whole sugar pumpkin. These are the best for flavor and texture. One 2-3 pound sugar pumpkin can usually yield the same amount of puree as 1 – 15oz. can.

How to roast a pumpkin

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. With a sharp knife slice off the top of your pumpkin.
3. Slice your pumpkin in half from top to bottom.
4. Scoop out the inside filling.
5. Place both halves of your pumpkin sliced-side-down and pop them into your oven.

Let it bake for about 35 – 45 minutes depending on the size. To make puree: once your pumpkin has cooled peel back the skin of the pumpkin and place the flesh into a blender. Blend on high until it becomes a smooth texture.

Once you have your pumpkin roasted or your pantry stocked with canned pumpkin puree there are so many ways to enjoy it!

Here are some ideas what to make with pumpkin:

Pumpkin pancakes – you can make them sweet or dry. Grate the pumpkin on the small or large mesh and add the spices that will boost the flavor – cinnamon, pepper, chili or cardamom. Fry it in a pan or bake in the oven at 180 degrees Celsius.

Pumpkin stew – cut the pumpkin into cubes and combine with zucchini, peppers, and tomatoes. You will get a vegetarian stew. It’s a warming dish that you can make from any variety of vegetables.

Pumpkin soup – usually served in the form of a thick, nutritious cream with the addition of potatoes, carrots or leek. Baked pumpkin will intensify the taste of the dish. Season the pumpkin or sunflower seeds and serve as an addition at the end.

Casserole – it’s best to choose a Hokkaido pumpkin, which you do not need to peel from the skin. Perfect with potatoes, rice or pasta. Do not forget about the spices that will make the dish: chili, cinnamon, pepper or orange juice.

Sweet dishes

Pumpkin cheesecake – a cold or baked cheesecake prepared with mousse or pumpkin puree. Just mix with cottage cheese, cashews or Greek yogurt depending on the effect. The color of the dessert will be enhanced by carrot or beet juice.

Pumpkin muffins – muffins or muffins just mix with nuts and raisins, and for flavor, season with spices or gingerbread. Bake at 350 F for 25 minutes for browning.

Pumpkin smoothie – add pumpkin to your smoothies. Additional cinnamon pr cardamon will bring the flavor.

Use pumpkin seeds– they make a healthy snack that you can munch on all fall. Wash, drain and toast the seeds. Add different seasonings of your choice.

You can also make:
– Pumpkin Soup
– Pumpkin Jam
– Pumpkin Hummus
– Pumpkin Nut Butter
– Pumpkin Curry
– Pumpkin apple butter
– Pumpkin Bread
– Pumpkin Chia Pudding

Pumpkin Ice Cream (Dairy-free)

3 C coconut milk
2 C pumpkin puree
2 C cashew milk
3/4 maple syrup
2 T vanilla extract
1 T pumpkin spice
1 T cinnamon
1/2 T ground ginger
1/2 tsp. ground nutmeg

Puree everything in a high-speed blender until smooth and creamy.
Freeze for 2 hours and eat it or pour into ice cream machine, per manufacturers instructions.

Fall is a perfect time for detox. Check out my new THRIVING HORMONES DETOX here!

In Health,

Angie