Pumpkin palooza — you know you’re ready!

It’s fall. Sort of.

If you are more than ready, here are a handful of recipes to start the season off right from one of my newspaper posts. Some are from my blog archives — but one is new and it is my fave of the moment.

Nacho Pumpkin Soup is good enough to, say, eat cold from a cup while standing at the kitchen counter at 9 p.m. Pumpkin, salsa, cashew cream. It’s all in there — and it’s vegan and gluten free!

18 thoughts on “Pumpkin palooza — you know you’re ready!”

      1. Are you dropping them off on people’s porches and running yet? šŸ™‚ I used to grate it in large quantities and freeze it in cup portions to throw into stuff all winter. Now, the deer are such a problem I only grow meadow flowers and deck tomatoes!

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  1. Back in August when our grocery store began displaying everything pumpkin and pumpkin spice, I found myself making a personal vow not to indulge in the delicious pumpkin flavor until September. I had to laugh because it’s like my vow not to listen to Christmas music until after Thanksgiving. Now it’s September and you’ve given me some delicious looking recipes to jump into the fall season with. Thank you!

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    1. šŸ™‚ I’m the same about Christmas music! But, I eat pumpkin year round in soup — I just serve it at just above room temp in the summer. I admit I hoard cans of it at the end of the season and try to parcel it out so I don’t run out before fall rolls around again. I used to be the same about cranberries, when they weren’t available except for in the fall. I’d freeze them and use them in salads!

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  2. I find that other countries do quite different things, with different things…if you want to make anything “pumpkin” here, first grow your pumpkin. But I did just take a quick browse at one of our supermarkets and they do stock (unavailable right now) canned pumpkin.
    And of course pumpkin pie isn’t something that you might be offered at an event, unless of course I suspect your host was American šŸ™‚

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    1. šŸ™‚ I have heard this. In parts of Europe at least, canned butternut squash is a thing. Here in the U.S. frozen chunks of butternut squash — a fairly recent offering at groceries — can be used with similar results in these recipes if the cooked squash is pureed. Interestingly, I’ve cooked down garden pumpkins for pies and they don’t taste the same as canned “pumpkin,” at all. I’ve learned that the canned stuff is usually hubbard squash!


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