The word pumpkin comes from the Greek pepõn for a large melon. The English termed it pumpion or pompion. This term dates back to 1547, yet it did not make an appearance in print until 1647.

The pumpkin was one of the many foods used by the Native American Indians in the new world and was a welcome discovery by the Pilgrims. The Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading. They also dried pumpkin for food.

The new Americans heartily embraced the sweet, multi-purpose fruit which became a traditional Thanksgiving food. The colonists used pumpkin not only as a side dish and dessert, but also in soups and even made beer of it.

Pumpkins are popular at Halloween when they are carved into Jack-o'-lanterns. The practice was brought to the United States by Irish immigrants who originally carved turnips into Jack-o'-lanterns. In America, pumpkins were more plentiful and cheaper than turnips, and so came about the switch from turnips to pumpkins.

The pumpkin blossoms can also be used as those of the squash family, such as batter-dipped and fried squash blossoms.

For cooking purposes, choose smaller sizes, which will have more tender, flavorful flesh. Select pumpkins which are free of blemishes, harvested with their stems intact, and those which feel heavy for their size. Unless they are waxed by the grower, a shiny skin indicates the squash was picked too soon. Look for a dull finish.

Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.

Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months.

For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot. Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.

Leftover cooked pumpkin can be frozen up to 16 months or canned.

As a convenience, pre-cooked, puréed pumpkin can be purchased in cans to use for most purposes, and it is surprisingly retentive of vitamins and minerals.

Fresh pumpkin can be pared and cooked in the same manner as most any winter squash, usually by cutting into chunks and simmering for 20 to 40 minutes, depending on size and age. Drain. When cool enough to handle, remove the skin and purée.

Pumpkins are available in all shapes, colors and sizes, from the miniature to the gigantic sweet sugar pumpkin which can weigh in at as much as 100 pounds. The pumpkin is a member of the gourd family, which also includes muskmelon, watermelon and squash. Its orange flesh has a mild, sweet flavor which is used in side dishes and in many desserts.

Pumpkin Cooking Tips

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