They show up every fall to entertain us with their bright
arresting color, captivating grins and jolly round shapes. They’re the
spotlight-grabbing, star-powered, irresistibly cute and mysterious members of
the Curcubita family (aka squash)—the
pumpkin.
Each fall we see them lining our neighbors’ walkways, lawns,
and windowsills. One of the most beautiful sights is an entire convention of
them congregating en masse across fields in the countryside for as far as the
eye can see.
Here are some fun-filled facts about pumpkins:
Pumpkins are 90 percent water and they’re loaded with
potassium and Vitamin A.
Their seeds were used by Native Americans for medicine and
food.
The largest pumpkin ever grown weighed 2,600 pounds
(Germany, 2016).
Pumpkins date back to ancient Central America some 7,500
years ago.
The whole idea of carving them is part of an old Irish
custom.
Pumpkins grow on every continent except Antarctica.
Each year America produces over 1.5 million tons of
pumpkins.
Pumpkins were once used to get rid of freckles and treat snakebites.
The Pilgrims made pumpkin beer.
Pumpkins are actually a fruit, not a vegetable.
Pumpkins got their start in America and were taken back to
Europe.
Pumpkins, like people, come in all sizes, shapes and colors.
And here’s an easy recipe for ~
Pumpkin Soup
2 Tbsp butter
2 cloves garlic, minced
2 medium onions, chopped
1 tsp salt
2 15 oz cans pumpkin puree
1 16 oz package chicken broth
2 cups water
½ cup heavy cream
½ tsp cinnamon
½ tsp nutmeg (I leave this out because I don’t like nutmeg!)
1.
Melt butter in large soup pot.
2.
Add onions, then garlic, then the salt, cinnamon
and nutmeg. Stir to keep from sticking.
3.
Add the chicken broth, water, and pumpkin puree,
stirring to combine.
4.
Simmer for 20 minutes.
5.
Turn off heat and cool slightly, then stir in
the heavy cream
Alicia Street is a USA
Today bestselling author and a Daphne du Maurier
award-winner. A compulsive reader of every genre, she writes
both sweet and spicy romance. She spent many years as a
dancer,
choreographer and teacher.
Alicia loves to connect with readers~
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I will try this recipe. (I, too, will leave out the nutmeg. I don't like it, either.) Thanks for all the information on pumpkins!
ReplyDeleteHi Alicia,
ReplyDeleteThanks for the fun facts about pumpkins, and the recipe. I'm on a search this year for small, white pumpkins. They are so pretty and decorative.
Love pumpkin anything, so this was very interesting for me. I've never had pumpkin soup, but why not. Will give it a try.
ReplyDeleteVery interesting about Pumpkins. Thanks for sharing.
ReplyDeleteMargaret Daley
Alicia, Thank you for the fun information, and the recipe. Happy fall!
ReplyDeleteI like to cook a regular pumpkin pie mixture in the microwave without a crust. It turns out great that way.
ReplyDeleteWe recently visited my brother-in-law, who lives in the pumpkin capital of the world, Morton, Illinois.
ReplyDeleteI love pumpkins! Last Saturday, we were able to attend a local Fall Festival with son, daughter-in-love and first grandson. What a joy to watch our 14 months old grandson explore the pumpkin patch! The giggles and amazement at pumpkins were precious!
ReplyDelete