productive pumpkins.

Without the sweetness of trick-or-treaters roaming the neighborhood these days, Halloween at my house has simply become a couple of pumpkins on my doorstep. But this year, for the first time, I’m considering doing something productive with those pumpkins.

Maybe it’s because my pumpkins came from my weekly CSA share. They’re kind of special. I hate to let their goodness go to waste.

Maybe I’m ready to embrace a new kind of Halloween, without cute kids in costumes  and sugar crashes.

Or, maybe I’ve lost my mind because I’m considering roasting those pumpkins and making my own pumpkin ravioli and pumpkin soup.

Now, the roasting and ravioli part will be totally new ventures. I have made the soup, but I used Trader Joe’s Organic Pumpkin in a can. When I told my friend who gave me the recipe about this, she said I needed to re-visit the recipe and do it right – roast the pumpkin! I loved the soup anyway, but she has me intrigued… how much better could it be??

So, for those of you with more culinary expertise than me… roast away and enjoy.

Or, grab a can at Trader Joe’s and whip up a batch of “THAT REALLY DELICIOUS PUMPKIN SOUP” in honor of a new way of being this Halloween. One without sugar crashes.

1 small pumpkin (cut in half, bake, cut side down until soft – or use 1 can of Trader Joe’s organic canned pumpkin)

1 leek, sliced finely

bit of fresh ginger (1/2-inch or so), grated or chopped

1/2 cup red lentils (aka yellow mung dhal… ask for either at Whole Foods, Sprouts, or any health/indian food store)

1 cup water

1 can coconut milk

parsley, lime and roasted pumpkin seeds for garnish

salt to taste

Fry the leek in a bit of oil, or water saute, then add ginger and cook gently for 5 minutes stirring constantly. Add the lentils and stir for a minute. Add water and simmer gently until lentils are soft, about 30 minutes. Add coconut milk. Scoop out the pumpkin flesh from its skin and add to the soup (or open the can…) Puree the soup in a blender or food processor. Salt to taste.

Garnish with parsley, lime wedges and roasted pumpkin seeds.


If you really want a fresh start to Halloween and holiday season, check out the 3-Day Fall Detox Guide or call in for 3 Simple Steps for Surviving Sugar Season – both courtesy of the Institute for Integrative Nutrition.

p.s. I’ll let you know if my ravioli dream becomes reality. I’d love to hear what you do with your pumpkins and if you have a great ravioli recipe you’d like to share, send it over.