A few weeks ago, this article on NPR was making its rounds. The one-sentence version: in Ukraine, when a woman gives a man a pumpkin, it means she will not marry him. My astute and witty cousin Michael’s response to the article: “It seems Ukrainian men never discovered how to make pumpkin pie.”
So very true. Setbacks = Opportunities in the form of pie. Or whoopie pies. Or gnocchi, or soup, or brownies for that matter. And pumpkin is dense with nutrients including Vitamin A, iron, and potassium, to boot. And just in case you’re wondering–I was and got my answer here–the canned variety holds its nutrients as much as fresh pumpkin (just make sure it’s 100% pure and not the pie filling). I’ll be keeping extra cans on hand for these recipes:
These Pumpkin Swirl Brownies don’t look too difficult to make, and most of the ingredients are pantry staples.
This simple Vegan Pumpkin Soup looks like a great start for all sorts of variations. Maybe some turmeric and cumin-spiced croutons on top?
Adam and I love creamy pastas, and this Pumpkin Sauce looks like a quick weeknight fix. I would make a side of some garlicky kale or brocoli rabe to balance it out. Pumpkin Gnocchi is more of a weekend project, and I could see some crumbled sausage mixed into this too.
Finally, this recipe for Pumpkin and Feta Muffins calls for fresh pumpkin or butternut squash, but I’m sure the finished product is worth the effort. How delish would these be for breakfast on Thanksgiving Day? I’m not sure I’m that ambitious, but I could definitely make a Pumpkin Pie Smoothie before heading out to the Macy’s Parade.
I left out a pumpkin pie recipe, but that’s being saved for another post. I’m so excited to share my good friend Fred’s recipe in a few days!