Pumpkins are an excellent source of fiber and vitamin A which most of us only enjoy in October and November. Associated with Halloween and Thanksgiving, the most common way we ingest pumpkin is as pie. But go to one of the ubiquitous, small town pumpkin festivals and taste pumpkin bread, cookies, cakes, and more.
Buy a pumpkin to take home and discover more ways to enjoy it. Roast pumpkin for a healthy, colorful complement to a vegetable platter or as the base for wonderful soup. Be creative and serve your pumpkin creation in the carved out shell.
Use the pumpkin seeds, too. Pumpkin seeds are a good source of phosphorous, magnesium and manganese, protein and vitamin K and are easily consumed throughout the year. Scoop them out, wipe them off, dry them overnight and roast them at home for 20 minutes at 160-170 degrees. Add soy sauce or other flavoring. Avoid the mess by buying them at the store.
Pumpkin seeds can be sprinkled over salads, into cereals, or ground as an addition to salad dressing. And if you want to experiment further, find more pumpkin seed recipes here.
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