Pumpkin   A fruit and pod vegetable. Originated in China, related to the cucumber, marrow and squash. Pumpkin is most often eaten in the form of pumpkin pie. Very small pumpkins are sometimes stuffed and baked. Pumpkin also makes a delicious cold soup, pumpkin pied, custards and it combines well with allspice, onions and nutmeg. Canned pumpkin is available.

The Native American had pumpkins and various squash which they cooked by roasting directly on the coals, or they were cut up and cooked in stews.  The pumpkins were also cut into rings or spirals and hung to dry.  The dry pumpkin was then pounded into powder and used to flavor breads and to thicken stews.

To Cook  halve or quarter the pumpkin, remove the seeds and stringy portions, cut into small pieces, cut off rind.  Cook, covered, in small amount of lightly salted, boiling water for 25 to 30 minutes.  Pumpkins are watery in nature there for cooking in large amounts of water is undesirable.  Cook, drain for 15 to 30 minutes to remove excess liquid, and mash well, it is advisable to run the mixture through a sieve.

Cold  Use pumpkin sprouts, toasted or raw, in salads and main dishes to add a different texture as well as the flavor

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