Pumpkin recipes


No pumpkin shortage this year, which is great because they are really good for you!

Pumpkins are loaded with an important antioxidant, beta-carotene, one of the plant carotenoids converted to vitamin A in the body.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging. And there’s only 49 calories in a cup!

Here are some pumpkin recipes to try this fall:


Pumpkin Dip


1 package (8 ounces) cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

In a large bowl, with electric beaters, beat cream cheese and powdered sugar until smooth.
Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
Serve with gingersnaps.

Roasted Pumpkin Seeds

2 cups pumpkin seeds
2 tablespoons butter, melted
1 teaspoon salt

Rinse off the seeds and remove any stringy bits of pumpkin hanging on them. Pat the seeds dry with a paper towel.

In a large bowl, mix the pumpkin seeds with the melted butter and salt. Spread them in a single layer on a baking sheet.

Bake at 350 degrees for 12-15 minutes, or until crisp and golden. Store in an airtight container.


Herbed Pumpkin Seeds – Use olive oil instead of butter and add 1 tablespoon each of  dried basil and dried rosemary.

Spiced Pumpkin Seeds – Add 2 teaspoons chili powder along with the salt.

Curried Pumpkin Seeds – Add 1 1/2 tablespoons curry powder along with the salt.

Curried Pumpkin Soup  

1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth (or can use chicken broth)
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)

In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil.

Reduce heat and simmer uncovered for about 15 minutes.

Take out the bay leaf.

Stir in 1 cup of the milk and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly.

To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months.