The pumpkin is a member of the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating gourds as early as 5500 BC. When the Colonists arrived in North America, the Native Americans were growing pumpkins. It was after learning about these pumpkins did the Pumpkin Pie tradition begin during the Fall.


Large, round and orange, the pumpkin has a mild sweet flavor with edible seeds. The seeds are commonly known as pepitas

Season:  September through March.

How to Choose:

Smaller sized pumpkins have a more tender and sweet flavor. The

largest pumpkins available weigh over 100 pounds. Choose a pumpkin that is heavy for its size and shows as few blemishes as possible.

Storage:

Store pumpkins at room temperature up to a month, or up to 3 months in the refrigerator. Any cut up pieces should be wrapped in plastic wrap and refrigerated up to 5 days.

Spices:

Allspice, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, nutmeg.

The spices traditionally used with pumpkin are considered warming

spices in Asian medicine. This aids in digestion and gives a boost of energy. Too much can cause burning in the stomach and nervousness.


Preparation:

Pumpkin can be prepared like any other squash, peeling skin if so desired. Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry: tender when pierced.

Bake: 400 degrees 30 ˆ 40 minutes, uncovered.

Microwave: halve the squash and microwave for 10 -12 minutes.

Boil: Cut into chunks and boil 7 ˆ 9 minutes.

Steam: Cube and steam for 6 ˆ 8 minutes.

Roast: 400 degrees for 30 ˆ 45 minutes.

Wine Pairings:

Depending on how you prepare your pumpkin and to what you are going to serve it with, try serving a Chardonnay or Sauvignon Blanc with your pumpkin soup; or a Sauternes, Vouvray, Moscata D'Asti, Auslesen or Zinfandel Blanc with your pumpkin pie.

Equivalencies

1 pound = 1 cup cooked and mashed


Nutritional Qualities


1 cup cooked = 80 calories, 2 grams protein, 1 gram fat, 18 grams

carbohydrates, with riboflavin, Vitamins A & C. Pumpkin contains some anthelmintic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness.

RECIPE:

Cream of Pumpkin Soup

8 Servings


2 tablespoons unsalted butter
1 onion, roughly diced
4 cups pumpkins, pureed canned or fresh
3 quarts chicken stock, or low sodium canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk, and/or whipping cream
/3 cup walnut oil

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.

Source: Public domain recipes converted from Meal Master format

Special Thanks to Jennifer Wickes for this post