Autumn to most of us means bringing out our favourite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It’s also about enjoying the harvest. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins – they have more flavour than large ones – roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don’t forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.
Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.