Fruity Friday…The Fang-Tastic Pumpkin and yes it is a fruit…

Hands up who thought the pumpkin was only for Halloween decorations and to make pumpkin pie???
 It is also a fruit…Did you know that?? That plump round pumpkin that nutritious orange ball is, in fact, a fruit…

A highly, nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter.

Yes...Pumpkin butter which in all honesty is really just a pumpkin puree combined with cinnamon and other spices for flavour and maple syrup for sweetness…It is lovely in a dessert ravioli or pizza…also it is lovely on a slice of homemade bread…

Of course ..those who know me …also know that I love a cocktail and yes it can be used to make a lovely autumnal cocktail all you need is some lovely aged golden rum (2 oz) ish, orange juice (1/2 oz), angostura bitters( 3)dashes, 1/4 in ginger and some pumpkin butter (2tsp)for sweetness …Muddle the ginger add the other ingredients plus ice…Give it a shake and strain over some ice…add a cinnamon stick or two and a grating of nutmeg…Maybe a twist of orange…There you have it…Cheers x

Not only it also makes a great Halloween decoration doesn’t it??


Healthwise the potassium contained within pumpkins can have a positive effect on blood pressure and the antioxidants in pumpkin could help prevent degenerative damage to the eyes. Pumpkins are also a fantastic source of fibre.

Fresh is best though so please avoid canned pumpkin pie mix, as it typically contains added sugars and syrups so check the label and look for that 100% sign…Then that’s good, isn’t it? Actually, it isn’t …Many tins of canned pumpkin puree are actually squash.

Here is a little article from Snopes which is interesting as the Pumpkins you carve are not the ones used for pumpkin pie…

Note:…Any uncut pumpkins should be stored in a cool, dark place for up to 2 months.

Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes. I myself have not tried this as I don’t bake often but Weight Watchers recommends using pumpkin puree for one-third of the amount of butter; so if the recipe calls for one cup of butter, plan to use 1/3 cup of pumpkin puree and 2/3 cup of butter.

The proportions may vary with what you are making. You may have to experiment with the exact amount of pumpkin to use until you get the exact consistency you want.

Sounds simple, doesn’t it? If anyone has tried this please let us know.

My recipe for pumpkin or squash soup …with of course some lovely fresh from the oven crockpot of the best ways to cook bread as the dutch oven/crockpot mimics a commercial oven which often uses steam to produce that lovely crust and on a smaller scale the heated crockpot does the same …once that dough hits the heated pot and the lid is on the magic begins…

squash-pumpkin- soup

The squash I always make into a vegetable soup and freeze in portions. When I reheat the soup, I then add chilli (of course) and a little coconut milk and gently warm through.

Soup ingredients:

  • 1 small squash/ pumpkin, peeled and deseeded. Cut into pieces or a mixture of the two…
  • 1 brown onion, peeled and cut up
  • 1 carrot washed and cut
  • 4 cloves of garlic finely chopped
  • Piece fresh ginger finely chopped
  • 3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think ideal for soups for flavour.
  • 1-1½ litres of fresh chicken stock or stock cubes.
  • Salt & Pepper to season
  • A glug of olive Oil

Let’s Cook!

Heat a glug of olive oil and gently cook garlic ginger and onion to just soften and not colour.
Add other vegetables gradually and cook while stirring for about 5 minutes, then add stock and seasoning.
Simmer gently for about an hour or until vegetables are lovely and soft and remove from heat. I let it cool down before I blend.
This makes a lovely vegetable soup but I also use it as a base and freeze in portions.
When I reheat I add little-dried chilli flakes and 1 or 2 tbsp of coconut milk.
It just gives it a creamy flavour.
Sometimes I add crushed lemongrass stalk and a little fish sauce, it depends on how I feel, it is a versatile soup base so play with it, have fun.
Add some curry powder, a squeeze or 2 of lime juice or coriander, whatever you fancy. Enjoy!

Pumpkin Seeds...Raw are roasted are classed as one of the worlds healthiest foods with many health benefits.


For more information on the health benefits of Pumpkin seeds here is a very good article from Sally over @ Smorgasbord Magazine…

Pumpkin Pie Muffins:


  • 1 1/2 cups of whole wheat flour
  • 1 1/2 cups of unbleached all-purpose flour
  • 5 tsp of pumpkin spice mix ( see recipe below to make own spice)
  • 2 tsp Baking soda
  • 1 1/2 tsp salt
  • 30 ounces of pumpkin puree
  • 2 cups of sugar
  • 1 cup of sultanas or chopped walnuts
  • 1/2 cup of coconut oil
  • 1/2 cup of water
  • 3 large eggs

Let’s Cook!

Set the oven to preheat on 330 F or 166 C

Mix the dry goods together sieving the flours and whisk the wet ingredients together and then add the dry ingredients a little at a time gently stirring to combine.

Fill muffin tins to just below the top and bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

Allow to cool down on a wire rack.

Pumpkin Spice Mix.

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg

Mix all the spices together and keep in a lidded pot and use as required for muffins, pies or a nice spiced latte..

That’s all on the versatile Pumpkin for today …Be well and take care…Observe social distancing…xx

Thank you for reading I hope you all have a great weekend xxx

52 thoughts on “Fruity Friday…The Fang-Tastic Pumpkin and yes it is a fruit…

  1. willedare

    You have reminded me of one of my favorite treats: pumpkin seeds. I am not a fan of carving pumpkins, but I do like to make pumpkin pie. Thank you for yet another delightful and delicious blog post!

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you, Will for your kind comments… Yes pumpkin seeds make a lovely snack I am pleased my post reminded you.. Be well and stay safe.. By the way I read your interesting post on ‘rent’ and music.. I am going back to listen to your track when I go on my computer.. Navigating these small buttons on my phone doesn’t work for me I prefer my laptop.. Lol.. Getting old.. sigh.. Be well and stay safe..


  2. aacwonderland

    I love these ideas! I’ve never thought about all the possibilities Pumpkins provide, definitely will be trying these out this Halloween xx

    Liked by 2 people

  3. Pingback: CarolCooks2…weekly roundup 11th October -17th October 2020… Recipes, Health, Whimsy, Dreams and Tik Tok… | Retired? No one told me!

  4. alexcraigie

    We grow pumpkins for carving – we discovered a Pumpkin Masters kit in Galway at least twenty years ago and had no idea before then that it was possible to carve quite amazing designs in them. We sit around in the kitchen and overspill areas and it’s quite magical. I’ve always made a huge pot of soup for the day out of one of our home grown ones but the flavour does differ depending on the cultivar used. I’ll probably buy a butternut squash this year – especially as the 15 of us may well be down to just 2 because of lockdowns. The pumpkins that aren’t used are dug back into the garden. Loved this post!

    Liked by 3 people

    1. CarolCooks2 Post author

      Thank you so much Alex…Enjoy Halloween as much as you can this year…It sounds like you have carving pumpkins down to a fine art…Its a good idea to dig them back into the garden…Enjoy your soup 🙂 xx

      Liked by 1 person

  5. Darlene

    I never carved my pumpkins but rather drew a scary face on them, Then after Halloween, I would cut them up and make soup, stews, etc, often freezing large cubes for later. On the farm we never wasted anything. Of course, we roasted the seeds. Thanks for the pumpkin spice recipe.

    Liked by 2 people

    1. CarolCooks2 Post author

      Good idea, Darlene, waste not want not in action…you are welcome its all things month and next probably long live the pumpkin…be well, stay safe and of course have a great weekend 🙂 x

      Liked by 2 people

  6. V.M.Sang

    I’ve never cooked a pumpkin. Here in the UK, pumpkin pie doesn’t seem to be a thing. We only ever see pumpkins in October, and most of those go for carving. I think it’s a shocking waste of food, as the stuff carved out is usually thrown away.

    Liked by 2 people

  7. Mary Smith

    This is the second time recently I’ve read that the pumpkin for carving at Halloween is not the pumpkin used in pies! I use butternut squash a lot for soups and, roasted, in a risotto.

    Liked by 4 people

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      1. Norah

        Thanks, Carol. I don’t think I have anything special for pumpkins. My mum used to make a delicious pumpkin pie though. and pumpkin scones are famous in Queensland.

        Liked by 1 person

  9. koolkosherkitchen

    Love the cocktail! Just made some pumpkin soup with kale and black beans today, but I don’t bother pealing it. I cut it in quarters and steam in Instant Pot, then scoop it out of the skin. Easy!

    Liked by 2 people

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