I LOVE PUMPKIN EVERYTHING! Okay a bit aggressive, but on a real note I will make everything pumpkin and eat pumpkin year round. I plant pumpkin seeds in my yard all the time. Every time I cut open a new pumpkin, I’m throwing more seeds into my yard. My partner is notorious for bringing pumpkin seeds with him when we walk the dogs and throwing them seeds in the bushes or dropping them on the ground throughout the walk. A few weeks down the line, we’ll stop and get very excited when we see a seedling sprouting. Then we’ll build up the soil around the seedling, give it some mulch and make sure the dogs don’t trample it everyday as we pass by. This is the same with our garden. Seedlings pop up everywhere and I find sneaky full grown pumpkins ready for harvesting all the time.

How much pumpkin can one person eat?

Personally, I could probably eat half a pumpkin every week. But realistically, I would guess the average farmer eats at least one pumpkin a month. Maybe 2 depending on the season.

I am always learning and experimenting with different ways to cook, eat and store pumpkin. I never want to pay money buying a pumpkin ever again. That being said, I should probably start stocking up now for October’s everything pumpkin season, yay!

These are my favorite recipes right now for cooking and storing pumpkin:

Pumpkin Talkari: This has become a household favorite over the last couple of weeks. It’s such a simple and very healthy recipe. The recipe doesn’t require many ingredients which allows the pumpkin’s natural flavors to deepen and be the star of the dish. It needs some prep time, but it’s 100% worth it, I promise. Sometimes the simplest recipes are the most flavorful.
Pumpkin Hummus: Continue reading for the ingredients and directions. It’s wonderful and so simple!
Pumpkin & Carrot Soup: Try this recipe in the winter time or during flu season. It’s jam packed with vegetables and antioxidants to help revive the body. Find the recipe here!
Pumpkin Puree: This is a great way to store your pumpkin for future cooking needs. It’s especially great for your baking needs. Start prepping and storing now so you don’t have to go to the store and buy cans of pumpkin puree.
Pumpkin Bread: If you’re keto or gluten free stop reading now. Pumpkin bread is the best thing since sliced bread. It’s a one bowl wonder. All the ingredients go into one bowl then you bake it. It couldn’t get easier. And it never lasts more than a day in my house.

Is growing pumpkin seasonal?

Yes, growing pumpkins is seasonal depending on what zone you are growing them in. They are warm-weather plants and require a long growing season to mature and ripen fully. They typically grow in soil temperatures between 65° and 95°F (18° to 35°C). Since pumpkins take several months to grow to full size and ripeness, you should consider planting your pumpkin seeds in the spring or early summer and pumpkins are harvested in the fall, just in time for pumpkin everything season.

You can read more about planting and growing pumpkins in my garden blog, The Greener Side: My Sustainable Gardening.

Pumpkin Hummus Ingredients

So, here’s what you need for your pumpkin hummus:

100% organic pumpkin puree: You can find out more about making and using your own puree here.
Chickpeas: You can use canned chickpeas or dried chickpeas. Make sure to rinse and soak for at least 12 hours if you use dried chickpeas. They need to be soft with the outer shell removed.
Olive Oil
Tahini
Lemon Juice: This is best from a freshly squeezed lemon. But if you don’t have that on hand, bottled lemon juice works just fine.
Spices: Cayenne, paprika, cumin, garlic powder, salt, chili flakes. Feel free to get a little creative and wild here by adding more heat or using different types of seasoning powders like ancho chili powder or scotch bonnet seasoning.

How to make pumpkin hummus

In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, spices, and some of the reserved chickpea water (aquafaba).
Season and adjust: Add your chosen spices and blend until smooth and creamy. Taste and adjust seasonings as needed. You can add more aquafaba for a thinner consistency or olive oil for a richer texture.
Serve and garnish: Transfer the hummus to a serving bowl. Popular garnishes include olive oil, roasted pumpkin seeds, chili flakes, or a sprinkle of paprika. Popular sides to serve it with are veggies, pita bread and chips.