The frost came late this year here in the Delaware Valley, with some places getting hit a few days before Halloween and others of us November 1 . But it came and the gardens are gaunt. My little beet tops, parsley, lettuce, radishes and salad greens are still okay, but will need some protection if temperatures stay this cold.
Before you throw the pumpkin in the compost pile (this was the only place pumpkins grew for me this year) consider using them for great fall recipes. Once cooked my easy, nutritious way, you can freeze small portions or make lots of goodies that can also be hidden in the freezer until holiday events.
A couple of times a year we make pumpkin soup, usually for Thanksgiving or a fall dinner party. It is quite simple to make, but serving it in a hallowed out pumpkin makes it all the more delicious. Pumpkin pies, cookies, cakes and breads are all favorites and there are probably as many recipes as cooks willing to make them.
Hollow out small pumpkin shells to bake individual little mini pies 'sans the fattening crust. Just partially precook your favorite pie filling in a glass bowl in the microwave or double boiler and pour the hot filling into the small pumpkins and sprinkle with nutmeg, cinnamon and other favorite spices. (Partially cooking the filling makes baking time shorter so the pumpkins don't cook into mush.) Then pop a tray of theses mini pies into a hot oven (375-400 degrees) for about 30 minutes. WATCH them so they do not over cook as all ovens are different Allow to cool somewhat, but serve the same day, warm or at room temp. Some like a dollop of whip cream on them.
Cooking your pumpkins Cooking your pumpkins is easy if you cook with skin on. I just scrub, cut out large hard blemishes and cut into medium size pieces. Put a little water on bottom of large heavy soup pot or Dutch oven, steam until the pumpkin is soft. Drain most of water when cooked, but allow some to 'help' the blender or food processor pulverize the pumpkin, skin and all. The skin is full of vitamins and fibers and should be used. Some people put the pumpkin through an old fashion food mill with a crank handle, this works well and takes out some of the skin, but still retains a bright color and good flavor. Save seeds to roast, to plant next year to give to the birds.
I like to measure the pumpkin to into two cup portions and freeze in zip lock bags. When ready to use, pop the frozen chunk of pumpkin into a bowl to thaw, no pumpkin is wasted in the bag this way. If you don't have a pumpkin with frost on it .... Buy a can of pumpkin to make some of these fall recipes.
Easy Pumpkin Soup 4 cups pumpkin 1 large potato chopped into bite size pieces 3 cups chicken stock in which you whisk 2 tbsp of flour 1 medium onion chopped 4 tbsp butter 1 tbsp salt (less optional) 1/2 tsp nutmeg dash of white pepper chopped parsley 1 cup light cream or half and half Saute onion and potato in butter till light golden, add chicken broth, simmer till soft, add pumpkin stir, put in food processor if you like cream soup, serve in a hollowed out pumpkin that has been warmed with hot water. I like to place the pumpkin on a large Rouen tray and surround it with freshly picked sage, fall leaves, berries, small gourds, tiny apples, cones or any other color fall botanicals. Sprinkle the soup with nutmeg, toasted pumpkin seed hearts or sunflower seeds and finely chopped parsley. Serve piping hot!
Lorraine Kiefer is the owner of Triple Oaks Nursery and has been a garden writer since 1972. Click here to email her.
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The frost came late this year here in the Delaware Valley, with some places getting hit a few days before Halloween and others of us November 1 . But it came and the gardens are gaunt. My little beet tops, parsley, lettuce, radishes and salad greens are still okay, but will need some protection if temperatures stay this cold. 
Cooking your pumpkins
