It's pumpkin season! Despite the fact that we broke 80 degrees all week, the farm stands are starting to show piles of pumpkins ready for the table. If you have read this blog in the past, you know that I have an almost unhealthy love of pumpkin. From making puree, to adding this vegetable in unconventional ways to our diet, the fall months are when I buy as many pumpkins as possible and get them ready for the freezer.
Pumpkin is a vegetable that is at the top of the list of frugal foods, and needs to be in any kitchen. It's odd how the grocery store doesn't carry it unless it's fall. If you have that same problem, buy a few pumpkins at your local farmer's market and stock up. They keep well in a cool spot, but are so simple to process that you can do it on just a few minutes of handling and an hour or so cook time.
One thing about pumpkin as an ingredient, since it's generally thought of as a fall and winter food, the recipes are usually pretty heavy. It's not the pumpkin that makes them that way. Pumpkin is actually a tasty addition to light foods. Try this unique and creamy dessert called a Pumpkin Mousse Charlotte. It's pretty fancy looking, but don't let that fool you.