Pumpkin is one of my favorite pre-holiday season and holiday season coping mechanisms. With the smell or taste nearby, I can breeze through trick-or-treating, school fundraisers, kiddie activities and grownup gatherings. It comes in the form of pumpkin spice candles, pumpkin soup, pumpkin bread, pumpkin pie, pumpkin spice latte, pumpkin spice doughnuts and now pumpkin scones. Maybe it’s the pumpkin AND the ginger, cloves, cinnamon and cardamom, not to mention the whipping cream in some recipes. Whatever it is, we have a beautiful relationship and I don’t want it to end, at least until cranberry season heats up. 🙂
I have been accused of being a pumpkin junkie, but I can’t help it. Fall comes around and I am all for pumpkin bread, pumpkin soup, and anything else I can have with pumpkin. I like to wait for the holidays to start having pumpkin pie. It’s full of antioxidants (vitamin A, alpha and beta carotenes), vitamins (C, K and E), minerals (magnesium, potassium and iron), and fiber. Imagine how happy I was to come across this variety of recipes at the delish site! They have everything from pumpkin soup to pumpkin cookies to pumpkin ravioli. Sigh.