A Bite of San Diego: Pumpkins

 Explore how this popular and festive fall squash can be used for more than just decor

Lizzy Jennings / A&C Editor / The USD Vista

As the season come to a close, the pumpkins purchased by the dozen during a trip to one of San Diego’s pumpkin patches are going to need to be dealt with. Though perfect for achieving the quintessential fall aesthetic, finding a way to use the pumpkins you have might start to feel like a burden. What many people don’t realize is how useful these pumpkins can be, and for more than just decoration. So instead of throwing your pumpkins away wasting a perfectly good squash, this week’s edition of A Bite of San Diego will lay out just a few of the many ways a pumpkin can be used. 

CARVING

Begin carving your pumpkin by placing it on a steady surface, preferably a stable table or countertop. We recommend laying down newspaper or paper towels to minimize mess (put your old copies of The USD Vista to work, after you’ve finished reading of course). Taking a sharp knife, cut around the top of the pumpkin, between four and six inches away from the stem. Once you have made it around the pumpkin and returned to where you began cutting, remove the top portion of the pumpkin, exposing the insides for easier access. Scoop out the insides of the pumpkin, setting the seeds and the “guts” aside for later use. Once you have cleaned the cavity of the pumpkin, you can begin on the carving. Draw your design on the face of the pumpkin first for guidance, then cut through the pumpkin again following your design. 

ROASTING

Put to use the seeds you extracted from your pumpkin by roasting them and making them into a delicious and easy snack. Start by preheating the oven to 300 F, then rinse the seeds, making sure they’re free of any of the remaining pumpkin residue. Then, spreading them out on a baking sheet or tossing them in a dish, season them as you see fit. You can cover the seeds with butter, cinnamon and sugar or go more simplified with some olive oil and salt. Then, place the pan in the oven and cook for 45 minutes, or until golden brown. We recommend mixing the seeds around occasionally for a more even bake. 

BAKING

Pumpkin muffins, bread, cookies and more are all a beloved marker of the fall season. Break away from box mixes and bake with your own pumpkins easily. Select a recipe you would like to follow off the internet, for pie, bread, or whatever other pumpkin creation you wish. Then, harvest the necessary parts of the pumpkin to begin your baking. If jack-o’-lanterns aren’t for you, then consider turning your pumpkin into a delicious treat. We recommend splitting the pumpkin in half or fourths and sticking it in the oven at 375 F for about 15 minutes, so the insides are softened and easier to scrape away. Use a food processor or even a cheese grater to prepare the pumpkin to be mixed with your favorite baking ingredients, and you’re on your way to a delicious fall dessert. Bakers will taste the difference from those store-bought canned-pumpkin wannabes — as the real pumpkin offers a less sweet and more complex flavor. Pair the fresh pumpkin with all the best spices, like cinnamon, ginger, and a dash of cardamom, to capture the essence of fall itself. 

COOKING

Try a fun twist on the typically-sweet flavor by whipping your pumpkin up into a creamy, savory soup. It’s much easier than it sounds, and with minimal ingredients. To the surprise of some, curry powder pairs well with pumpkin, enhancing its flavor and adding a subtle kick. Sauté some aromatics for flavor, like shallots and garlic, add in the fresh pumpkin, curry powder, cinnamon, and a can of coconut milk, and watch as this unlikely combination bubbles into a savory, flavor-filled delight. After bringing the liquid to a low boil, throw the mixture into a blender where it will become a creamy soup before your eyes. Garnish with roasted pumpkin seeds and enjoy this warming addition to any meal.