In Season: September to November
Pumpkin is a great comfort food. Whether in pie, soup or served roasted with butter and maple syrup, pumpkin always brings warmth to a meal. Once cooked, its silky smooth texture and bright colour lends itself to all sorts of dishes. It's great in baked goods (see our recipe for pumpkin apple muffins) in soups, roasted on it’s own and even in preserves.
Store pumpkin in a cool, dry, dark place with good ventilation. Stored this way they should last at least a month. Once you cut the pumpkin, wrap it in a piece of plastic and store it in the refrigerator for up to a week.
Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Riboflavin, Potassium, Copper and Manganese.