Monday, October 15, 2018

Let's Hear it for Pumpkins by Alicia Street

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

Do you have favorite activities or recipes with pumpkins?

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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Don't forget to join the Sweet Romance Reads Authors at the Café!


  1. 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!

  2. Hi Alicia,
    Thanks 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.

  3. Love pumpkin anything, so this was very interesting for me. I've never had pumpkin soup, but why not. Will give it a try.

  4. Very interesting about Pumpkins. Thanks for sharing.
    Margaret Daley

  5. Alicia, Thank you for the fun information, and the recipe. Happy fall!

  6. I like to cook a regular pumpkin pie mixture in the microwave without a crust. It turns out great that way.

  7. We recently visited my brother-in-law, who lives in the pumpkin capital of the world, Morton, Illinois.

  8. I 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!