As you prepare pumpkin dishes or carve festive gourds this season, don’t overlook the value of both the flesh and the seeds.
Throughout history, pumpkins have been a staple crop in the Americas, valued by indigenous peoples for their nourishment, versatility, and ability to store through the winter.
Today, heirloom varieties like ‘Sugar Pie,’ ‘Cinderella,’ and ‘Musquee de Provence’ not only bring flavor and character to the table, but also connect us with centuries of agricultural heritage and celebration.
Culinarily, pumpkin flesh is celebrated for its sweet, earthy taste and vibrant color, featuring prominently in pies, soups, breads, and roasted vegetable dishes. It’s a robust source of beta-carotene (vitamin A), fiber, potassium, and vitamin C: an excellent addition to seasonal comfort foods and nutrient-rich meals.
➡️Meanwhile, pumpkin seeds (pepitas) are nutritional powerhouses, loaded with magnesium, protein, zinc, healthy fats, and antioxidants that bolster heart health, immune function, and balance blood sugar.
Traditionally, pumpkin seeds have even been used in herbal medicine for promoting urinary and prostate health and supporting digestion.
By embracing the whole pumpkin (from flesh to seed) we not only honor food traditions and sustainability but also tap into a broad spectrum of nutrition and wellness.
As one of the legendary “Three Sisters” alongside corn and beans, pumpkin continues to nourish communities and connect us to enduring traditions of agricultural wisdom and gratitude.
✊ 🎃 Pumpkin Power!
