Pumpkin fanatics everywhere are rejoicing, as it is now socially acceptable to make anything and everything pumpkin-flavored. These unusual creations include pumpkin pie pop tarts, pumpkin Greek yogurt, and pumpkin spice hummus.
However, it seems lately that we don’t give enough attention to the pumpkin’s potential outside of its edibility. Here we will celebrate the diversity of those effervescent gourds that just won’t quit.
That lantern is jacked. A time-honored tradition, carving vegetables (most commonly gourds) is a way to both decorate your front porch and protect your house from malevolent spirits. Though the exact origin of the jack-o’-lantern is disputed amongst scholars, many believe that the carvings of faces with jagged teeth were meant to represent the visages of demons or ghouls.
However, the custom of carving up pumpkins has, over time, tended away from the intent of encapsulating the faces of monsters. In recent years, the decorations have become more refined—a more specialized art form of sorts. People put out more impressive jack-o’-lanterns each year and some have even crafted their own Death Star. Why ward off devils when you can show everyone which Game of Thrones house you belong to?
It’s what’s on the inside that counts. The goop inside of the pumpkin does not get enough credit.
Pumpkin seeds are a good source of zinc, magnesium, healthy fats, antioxidants and fibers. In addition to this, they are quite tasty and can be prepared in a variety of ways. They can also be used to grow new pumpkins.
For easy roasted pumpkin seeds, heat your oven to 350 degrees Fahrenheit before removing, de-pulping and washing your seeds. After tossing them with olive oil, place the pumpkin seeds on a greased baking sheet and top them with pretty much whatever you like.
For salty pumpkin seeds, go for ingredients like sea salt, pepper, Italian seasoning, parmesan cheese, garlic, paprika and crushed red pepper. For sweet, try ingredients like sugar, brown sugar, cinnamon and honey. Finally, bake your nutrient-packed snacks until they are crisp and golden.
Once you’ve carved your pumpkin and roasted your seeds, you’ve only the pulp left. Every part of the pumpkin can be utilized in some way or another. Your pulp can be prepared as a pumpkin puree- which can be used to easily make pumpkin muffins, pancakes and bread-, used as a stock in soup or even baked straight into lasagna as a substitute for meat.
If you aren’t carving the pumpkin…you can use it to cook. The flesh of the pumpkin is probably the easiest part to put to use. If you waste it, you might miss out on a great opportunity.
One of the more uncommon pumpkin recipes involves employing the pumpkin itself as a kind of crock pot. After baking your gutted pumpkin for 20-30 minutes (until the flesh is softened), stuff it with whatever you feel compelled to. Some recipes suggest that this be done with casserole, soup and even corn bread.
In addition to using the pumpkin flesh for eating purposes, it can be whipped into any number of skin products, like facial masks and body butters. An easy facial mask requires mixing together pumpkin, honey and milk and applying for 20 minutes.
Repurpose that gourd even further. Pumpkins on their own make great decorations. If you don’t feel up to carving one and having to compete with your neighbor’s picture-perfect depiction of Walter White, just leave your pumpkin unscathed. Let its natural beauty shine.
In addition, your pumpkin can be made into a planter of sorts. Simply cut off the top of your spherical vegetable, gut it and put something botanical inside of it. Flowers and soil can be added as desired, and what’s more is that as the pumpkin decomposes, it helps to fertilize the growing plants inside. Once your pumpkin is no longer aesthetically pleasing to you, it can be put straight in the ground.
Speaking of decomposing pumpkins, whatever pumpkin parts you have left can be placed in a composting bin for later use. When spring comes, you’ll have a nice fertilizer of the pumpkin variety.
