The Great Pumpkin

A sea of orange dots the store fronts and porches in the communities and farm fields throughout the state as the love of pumpkin mania has grown to a $16 million dollar a year industry for the state of Washington (2023, USDA). The agtourism sector has jumped to astounding levels, much due to the love of the fall pumpkin harvest connected to the upcoming holiday, Halloween. Families flood the fields to pick their favorite pumpkins to use as art projects for their little goblins and goons.

The pumpkin is one of the most versatile plants one may grow in their garden. Not only does it become an artful centerpiece, but the potential of it also expands our nutritional palette. Its benefits to a garden go beyond the future ornamental use. It offers wonderful ground mulch and can be a trap plant for invasive pests to turn their energy to and leave more valuable ones at bay.

Pumpkins date back to 3500 BC and are a common plant grown in the three sister’s gardens of native history. Beans, corn, and pumpkin commonly were grown together to work as companion plants and originated here in the Americas. Pumpkin is one of the oldest known food crops grown in the U.S. and it was in large a part of survival for American colonists in the (1600’s Encyclopadeia Britannica, 2024). A mixture of milk and spices were poured into hollowed out pumpkins cooked over hot coals, which later came to be known as pumpkin pie.

This ornamental food crop offers more than the potential of carving jack-o-lanterns and decorating our porches. They are packed with fiber, minerals, vitamins, and antioxidants giving a good boost of beta carotene and vitamin A. Technically it is a fruit because it contains seeds, however it is nutritionally designed as a vegetable. While the flesh is high in fiber, the seeds are also a great treat that are low in carbs. They boost immunity, support eye, skin, heart, and metabolic health (Healthline, 2023).

The versatility of pumpkin cooked into a soup, roasted with vegetables, or baked into a pie makes this a fall favorite. Boosting savory dishes, the pumpkin is also infamous for coffee drinkers each fall as an added boost of flavor. The best pumpkins for cooking are the smaller pie pumpkins while the pumpkins typically used for jack-o-lanterns are often too stringy for best results when cooked.

When collecting pumpkins to carve for the Halloween season, be sure to not overlook the smaller,pumpkin pie varieties to add to your menu this fall. Most benefits do not come when served as a dessert but enjoy in moderation regardless. Whip up a dip, bake some bread or roast the seeds to extend this labor of love from the garden to your table.

Roasted Pumpkin Soup

1 small pie pumpkin

1 medium onion, quartered.

1 apple of your choice peeled and quartered.

4 stalks celery

4 cloves garlic

2 cups chicken broth

1 ½ cup half and half or cream

½ tsp salt

¼ tsp pepper

Dash nutmeg and cinnamon

2 TB olive oil

First roast veggies on a sheet pan in oven on 350 for 40 minutes.

Allow to cool, then blend in food processor all together.

Place in stock pot, add chicken broth, then cover and bring to a boil.

Once heated throughout, add half and half and spices, then reheat.