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Brent has brought together such wonderful recipes for fall we want to give him lots of space this month. We have wonderful garments coming and we just want to let you know we have the New Mediven Comfort (wearing is beliving) which will replace the Elegance. Also look for the Sigvaris Eversheer coming next month. –Vanda
Welcome to Fall in the northern Hemisphere. It is time to harvest all of the late season crops like Sweet potatoes and hearty squash, including pumpkins. Many people only use pumpkins for decoration and Pumpkin pie and do not realize how good for you they actually are.
Their orange color reveals to us that they are very high in beta carotene. When ingested the body converts this into vitamin A. The body then uses the vitamin A to help prevent night blindness and other eye problems, protect against toxins and cancer formations, enhance immunity and helps the body fight illnesses including the cold, flu, and infections. It is an antioxidant and protector of the cells while slowing the aging process and keeping the skin healthy and elastic. It can also help prevent heart disease. Pumpkins are low in fats, carbohydrates, and sodium while being high in fiber, vitamins C and E, folic acid, calcium, iron and potassium. There have also been studies that found that pumpkin extract can promote the regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels.
Whenever possible you should use fresh pumpkin in cooking. The canned varieties often contain increased amounts of sugar and sodium and usually do not taste as good as fresh. The smaller “pie” varieties will usually be more tender, have better flavor and are easier to cook than the larger “jack-o-lantern” varieties, but if you buy the larger ones for decorating, feel free to roast them off just like the smaller ones as long as they have not been cut open for more than a couple of days.
For additional nutritional information please refer to:
Below I have included two of my favorite soup recipes and a great muffin recipe.
Enjoy and Happy Harvest!
Chef Brent Lancour
Roasting fresh Pie Pumpkins:
Cut pumpkins in half lengthwise. Lay on baking sheet or large casserole with the cut side down. Fill the baking pan or dish with half an inch of water, cover with foil, and bake at 350 degrees until soft all the way though. About 1 ½ – 2 hours. When cool, scoop out the seeds with a large spoon and set aside. Then scoop out the pulp and puree in a food processor until smooth. This may be used immediately or packaged and frozen for up to 6 months.
Curried Pumpkin Pear Soup
8 cups of cooked pumpkin pulp
4 Tablespoons of butter
3 pears – cored and diced into 1/4″ cubes
2 Tablespoons minced garlic
2 yellow onions – diced
1 -2 Tablespoons of curry powder
1 quart of chicken stock
1/2 cup white wine
1/2 cup cream
Salt and Pepper
Garnish with toasted pumpkin seeds
In a large soup pot, melt the butter and sauté the onions and garlic until soft.
Next, add curry and cook for about five minutes, then add remaining ingredients. Bring to a boil then simmer for about 30 minutes. Run the soup through a blender. Add salt and pepper to taste. Serve garnished with toasted pumpkin seeds.
Toasted pumpkin seeds
Clean and dry pumpkin seeds from the roasted pumpkins. Spread them out on a sheet pan and sprinkle lightly with salt, pepper, and mild red chile powder. Toast in a 350 degree oven for 10 to 20 minutes until golden brown.
Pumpkin Peanut Butter Soup
1/4 lb. butter
1 1/2 TBS. chopped garlic
6 cups pumpkin puree
1/2 gallon of vegetable or chicken stock
1 1/2 cups peanut butter
1 cup half and half
1/4 cup maple syrup
1 tsp chipotle powder (or cayenne pepper)
salt and pepper to taste
In a large soup pot melt the butter and sauté onions and garlic until soft. Add pumpkin and stock, bring to a simmer. Remove from heat and blend until smooth. Put puree back on heat and add peanut butter, half and half, maple syrup, chipotle powder and salt and pepper
1 ½ cups flour
pinch of salt
1 tsp. baking powder
½ tsp. allspice
½ tsp. nutmeg
½ tsp. cinnamon
1 cup cooked pureed pumpkin
6 Tbs. melted butter
¾ cup brown sugar
1 cup milk
¼ cup maple syrup
1 cup chopped nuts or raisins (optional)
Mix all dry ingredients. Add wet and mix. Portion into a muffin tin that has been sprayed with vegetable oil and lightly floured. Bake at 350 degrees for 20-30 minutes or until done.
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Vanda, Rod, Brent and the Support Hose Store Team
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