Pumpkin - versatile cooking, healthy eating, decorating treasure. Even great for skin care. See how.
Pumpkin, that jolly, rotund orange fellow seated on millions of front porches every fall, is similar to a gourd, but is actually a squash (genus Cucurbita, for those who care). Though the name, according to current encyclopedias, is from Greek, the fruit likely originated in North America. In any case, similar seeds, that date to at least 7000 BCE, have been found by archeologists in Mexico .
Old Jack's main nutritional punch is from lutein and beta-carotene (the catalyst for a body's vitamin A production). Humans and other animals eat the shell, seeds, skin, and flowers to receive (per 4 oz.):
Energy 10 kcal 60 kJ
Carbohydrates 6.5 g
Sugars 1.36 g
Dietary fiber 0.5 g
Fat 0.1 g - saturated 0.05 g, monounsaturated 0.01 g, polyunsaturated 0.01 g
Here are half a dozen ways pumpkin can be of service to humans:
Pumpkin seeds - Dig them out, clean and wash them. Butter a cookie sheet, spread seeds evenly in pan, salt if preferred, bake at 200F until crispy.
Pumpkin mousse - Mix 1 c. milk and 1 box instant vanilla pudding thoroughly and add a 12 oz can pumpkin (not sweetened) and a fair amount of cinnamon with a pinch of fresh nutmeg. Chill till set, then fold in 4 oz frozen whipped topping, thawed.
Pumpkin soup -Melt a cup of peanut butter in a heavy, large saucepan, beat in a 5 cups quality veggie or chicken broth, add a 12 oz can pumpkin, some salt and pepper. Simmer for 20 minutes, stir in a cup of cream, garnish with fresh mint leaves and a dollop plain yogurt.
Jack-o-lantern - annual creative carving exercise (do a watermelon shell for July 4).
Skin care/protection - Dr. Jacqueline Sasaki, respected dermatologist in Gulfport, MS, says eating lots of pumpkin, squash and carrots may slightly kiss your skin with sunny color and offers a bit of natural protection from the sun.
Flowers - soup, floral arrangements, and can be batter dipped and deep fried. Make a small portion of boxed pancake batter mix. Dip blossoms in the batter, deep fry at 400 F until golden brown and delicious. Dip in raspberry vinegrette.
Pumpkins have been around in North American at least as long as people have. PumpkinNook.com says Native Americans used them as a life staple. Pumpkins appear in classic paintings and are mentioned in folk songs. They're a fall tradition and a hard-to-replace source of excellent nutrition.Best news: Current research indicates beta carotene may reduce the risk for some cancers and protect against heart disease and age related problems. (from the University of Illinois Extension)
The copyright of the article Why Pumpkin Is a Kitchen Staple in Fall Recipes is owned by Maryan Pelland. Permission to republish Why Pumpkin Is a Kitchen Staple in print or online must be granted by the author in writing.
