If there is one type of food I make more than anything else, it’s soup. At any given time, my freezer is filled with soup. So much soup in fact, that we are always left scrambling trying to find space for my husband’s venison after hunting season. This is a situation which I know he finds to be especially irksome, however I have told him that this could be resolved if we got a larger freezer. He has thus far refused. And so, the Battle of the Deep Freeze will continue to be waged into the new year.
Pumpkin is a tricky ingredient. By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment. We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin? It’s really not so awesome. However, if you don’t sugar it up first, pumpkin is super healthy. Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.