Its my favorite time of year...FALL!! I love that leaves change color and start to flood the sidewalks, light summer tank tops are replaced for layered jackets and comfy scarfs, and my kitchen smells of warm soups and spice-filled recipes!! But most of all, nothing gets me more into the spirit of the fall season then seeing a pumpkin patch or having everything "spiced," "pumpkin pie," or "cinnamon sugar" flavored--YUMMMMM!!
Here are some fun "pumpkin facts" that I'm sure you didn't know before reading this little post...(p.s. did you know the Irish were actually the first ones to "carve" a pumpkin??!)
Halloween pumpkins are edible and the source of canned pumpkin you buy from the supermarket. You want to pick pumpkins that are firm and heavy for their size and store them in a cool, dark place for up to 2 months.
The "pumpkin capital" of the world is Morton, Illinois. This self-proclaimed pumpkin capital is where you'll find the home of the Libby corporation's pumpkin industry.
The tradition originally started with the carving of turnips, but when the Irish immigrated to the U.S. they found a ton of pumpkins and figured out they were much easier to carve!
Native Americans flattened strips of pumpkins, dried them and made mats. They also called pumpkins "isqoutm squash" and used pumpkin seeds for food and medicine.
Pumpkins were once recommended for removing freckles and curing snake bites. The largest pumpkin ever grown weighed 1,689 pounds.
The Connecticut field variety is the traditional American pumpkin. 80% of the pumpkin supply in the United States is available in October.
Pumpkins are 90% water!! With that said, they are fat free, cholesterol free and sodium free, a good source of vitamin C and an excellent source of potassium and vitamin A!
Now here are some recipes that I think you might enjoy to embrace the pumpkin-filled holiday season!
*HEALTHY PUMPKIN SPICED BREAD* (makes 3 pans/cut recipe in half to make one big loaf)
1 1/2 cans pumpkin puree; 4 eggs; 1 cup vegetable oil; 2/3 cup water; 1 3/4 cups organic raw sugar;1 teaspoon vanilla extract; 4 cups whole wheat flour; 3 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon ground ginger
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water, sugar and vanilla extract until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50-65 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*HEARTY PUMPKIN SOUP* (makes 7-10 servings)
6 cups chicken stock; 1 1/2 teaspoons sea salt; 4 cups pumpkin puree; 1 teaspoon chopped fresh parsley; 1 cup chopped onion; 1/2 teaspoon chopped fresh thyme; 1 clove garlic, minced; 1/2 cup heavy whipping cream; 5 whole black peppercorns
Heat chicken stock, sea salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
*DELICIOUS ROASTED PUMPKIN SEEDS*
1 1/2 cups raw whole pumpkin seeds; 2 teaspoons organic butter, melted; 1 pinch sea salt
Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Happy Fall Everyone!!! Go spice up your kitchen!! :)
Its my favorite time of year...FALL!! I love that leaves change color and start to flood the sidewalks, light summer tank tops are replaced for layered jackets and comfy scarfs, and my kitchen smells of warm soups and spice-filled recipes!! But most of all, nothing gets me more into the spirit of the fall season then seeing a pumpkin patch or having everything "spiced," "pumpkin pie," or "cinnamon sugar" flavored--YUMMMMM!!
Here are some fun "pumpkin facts" that I'm sure you didn't know before reading this little post...(p.s. did you know the Irish were actually the first ones to "carve" a pumpkin??!)
Halloween pumpkins are edible and the source of canned pumpkin you buy from the supermarket. You want to pick pumpkins that are firm and heavy for their size and store them in a cool, dark place for up to 2 months.
The "pumpkin capital" of the world is Morton, Illinois. This self-proclaimed pumpkin capital is where you'll find the home of the Libby corporation's pumpkin industry.
The tradition originally started with the carving of turnips, but when the Irish immigrated to the U.S. they found a ton of pumpkins and figured out they were much easier to carve!
Native Americans flattened strips of pumpkins, dried them and made mats. They also called pumpkins "isqoutm squash" and used pumpkin seeds for food and medicine.
Pumpkins were once recommended for removing freckles and curing snake bites. The largest pumpkin ever grown weighed 1,689 pounds.
The Connecticut field variety is the traditional American pumpkin. 80% of the pumpkin supply in the United States is available in October.
Pumpkins are 90% water!! With that said, they are fat free, cholesterol free and sodium free, a good source of vitamin C and an excellent source of potassium and vitamin A!
Now here are some recipes that I think you might enjoy to embrace the pumpkin-filled holiday season!
*HEALTHY PUMPKIN SPICED BREAD* (makes 3 pans/cut recipe in half to make one big loaf)
1 1/2 cans pumpkin puree; 4 eggs; 1 cup vegetable oil; 2/3 cup water; 1 3/4 cups organic raw sugar;1 teaspoon vanilla extract; 4 cups whole wheat flour; 3 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon ground ginger
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water, sugar and vanilla extract until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50-65 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*HEARTY PUMPKIN SOUP* (makes 7-10 servings)
6 cups chicken stock; 1 1/2 teaspoons sea salt; 4 cups pumpkin puree; 1 teaspoon chopped fresh parsley; 1 cup chopped onion; 1/2 teaspoon chopped fresh thyme; 1 clove garlic, minced; 1/2 cup heavy whipping cream; 5 whole black peppercorns
Heat chicken stock, sea salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
*DELICIOUS ROASTED PUMPKIN SEEDS*
1 1/2 cups raw whole pumpkin seeds; 2 teaspoons organic butter, melted; 1 pinch sea salt
Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Happy Fall Everyone!!! Go spice up your kitchen!! :)
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i'm on this pumpkin bread recipe, jess!
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