We always have a lot of pumpkin on our hands after Halloween. I like roasting pumpkin seeds with some olive oil, cumin, and salt for a crunchy snack or topping for salads or vegetables. Then I’ll steam and puree the pumpkin flesh and make large batches of pumpkin bread, stir pumpkin into chili or black bean soup, and savor warm pumpkin oatmeal on chilly mornings.
Pumpkin is one of the most nutritional fruits available year-round. Sidebar: did you know pumpkin is actually a fruit, not a vegetable? The rule is — if it has seeds, it’s a fruit. So technically, these are all fruits: cucumbers, tomatoes, squash, zucchini, bell peppers, green beans. But modern society refers to all these fruits as vegetables.
Getting back to our friend the pumpkin, there are so many reasons to eat pumpkin as much as possible. It is low in fat and calories, and packed with antioxidants, fiber, and vitamins C and E. It boosts immunity, reverses skin damage, and reduces the risk of heart disease. Both the seeds and flesh are highly nutritious, so take advantage of the plentiful pumpkins this time of year. And when the season is over, go for canned pumpkin as well. It’s one food item that is just as nutritious canned as fresh.
We’d love to hear other ways you use pumpkin, so please share favorite pumpkin ideas by commenting below!
Pumpkin Oatmeal
1/2 cup old-fashioned oatmeal
1 cup milk or soy milk
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice (or more if you like more spice)
Dash of salt
1 Tbsp chopped nuts
1 Tbsp dried cranberries
Honey or maple syrup to taste
1. Place milk, oats, pumpkin, pumpkin pie spice, and salt in a saucepan. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Remove from heat and place in bowl. Stir in nuts and cranberries. Sweeten with honey or maple syrup to taste.
Serves 1