Go Big or Gourd Home

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It's September 22nd which means it’s officially fall!!! This means scary stories, Halloween, hayrides, and harvest treats. We’ll focus on one area: local fall crops, specifically pumpkins. September is the start to all things pumpkin. Pumpkin is a very versatile crop…it’s considered a fruit and a squash. While most people are well versed in pumpkins for carving, seed roasting and pumpkin pies, let’s look at some other ways to use pumpkins.

 

Pumpkins can be used as a planter for flowers. Cut the top off, save all the insides (that can be used for other projects) and simply add soil. Once the pumpkin starts to go south you can just take the planter and pop in the ground outside to let the flowers continue to grow. 


Photo cred: (https://pallensmith.com/2017/03/24/pumpkin-planter/)

 

Of course fall wouldn’t be fall without those tasty treats but we usually think of sweets so instead let’s talk about something more savory. Pumpkin can used to make soups, pastas and even hummus... but first we need to start with pumpkin puree. 

With an instant pot, you can place a cup of water, a steamer basket and a whole pumpkin inside to start the puree process. Close the instant pot and place on high pressure for 12 minutes. When cooking is complete leave the pumpkin in for 10 minutes to naturally release the steam. Be careful when pulling pumpkin out of the instant pot, it will be very hot. Once pumpkin is out, cut off the top and remove any seeds (and save). Peel away the skin and discard. Once the flesh of the pumpkin is obtained you can use a potato masher or a food processor to puree (the food processor will make the flesh more smooth).

 

One of the perks of homemade hummus is that it’s fairly easy to make, inexpensive and its almost always vegan and gluten friendly. 

 

Hummus recipe:

1 can of chickpeas

1 cup pumpkin puree (you can use the homemade version above or canned)

1 tsp salt

½ tsp chili powder

½ ground cumin

1 tbsp olive oil

2 tbsp tahini

2 tbsp lemon juice

3 cloves garlic

 

Put all ingredients in a food processor until smooth. Add water if too thick and blend (to preferred consistency). Add additional amount of seasonings based on taste.

Once hummus is complete, you can serve with your favorite veggies, bread, pita, almond flour crackers (whatever you like to use as a dipper)….and garnish with seeds (roasted- any variety) and olive oil….or no garnishments. 

Photo cred: (https://littlesunnykitchen.com/pumpkin-hummus/)

 

Whether you’re into plants, savory dishes, desserts, snacks, or even facial scrubs…try something unexpected with your pumpkins this year.

 

Happy start of fall!


JM


References:

 

https://pallensmith.com/2017/03/24/pumpkin-planter/

https://www.britannica.com/plant/pumpkin

https://earth911.com/home-garden/10-uses-for-your-pumpkin/

https://littlesunnykitchen.com/how-to-make-pumpkin-puree/

https://littlesunnykitchen.com/pumpkin-hummus/

Comments

  1. PRSeptember 24, 2022 at 8:28 PM

    That recipe sounds delish! I have never had hummus made from pumpkin, but I would love to try a sweet version with fruit possibly! Also, I am definitely going to put my mums in a pumpkin this year. Great inspo!

    ReplyDelete
  2. KaylaOctober 8, 2022 at 12:05 PM

    Pumpkin hummus... found my new obsession!! healthy and yummyyyyyy- KM

    ReplyDelete

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