Once again, the end of October finds us beautifying our gardens and tables with pumpkins galore in celebration of Halloween!

Pumpkins belong to the gourd or Cucurbitaceae family: an exceptional vegetable with a high water and fiber content, a relatively low caloric intake and rich in carotenoids and antioxidant compounds. It also contains significant amounts of phosphorus, magnesium, potassium and vitamin C.

The Cucurbitaceae family bears an incredibly large variety of edible squash, so there’s bound to be something to suit every palate! Spaghetti squash, sugar pumpkin, butternut squash, red kuri pumpkin, acorn squash, kabocha squash…and the list goes on! Get creative this Halloween season and try out a new variety to surprise your taste-buds. And of course, as pumpkin is an exceptional anti-aging food, be sure to get your fill all winter long!

PS. The record for America’s largest pumpkin ever grown was broken this year in Illinois, with the giant pumpkin weighing in at 2,145 pounds!

Halloween Creamy Pumpkin Soup

Ingredients:

• 2.5 lbs pumpkin
• 1 garlic clove
• 2 shallots
• 4 cups organic chicken or vegetable broth (or more to cover the pumpkin cubes)
• 1 tablespoon soy cream
• 1 teaspoon chopped parsley

Directions:

1. Peel and seed the pumpkin. Cut it into large chunks.
2. Peel the shallots and garlic.
3. In a stockpot, place the pumpkin chunks, shallots and garlic.
4. Add the chicken or vegetable broth and cook for 20 mins over medium heat.
5. Purée until smooth in a blender or food processor.
6. Serve in shallow soup bowls, top with a tablespoon of soy cream, some chopped parsley and enjoy!

Spaghetti Squash with Crimini Mushrooms

Ingredients:

• 1 lb Crimini mushrooms, sliced
• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 garlic cloves
• 5 tbsp olive oil
• Salt & pepper to taste
• A little grated Swiss cheese or soy cheese

Directions:

1. In a large saucepan, place one half of the squash, flesh side down. Cover with water and bring to a boil.
2. Cover and simmer for 20 min.
3. In the meantime, heat the olive oil in a sautéing pan and sear the mushrooms and garlic with some salt until cooked through and crispy.
4. When the spaghetti squash is fork-tender, remove from the pan and let it cool. Cook the second half in the same saucepan.
5. To remove the spaghetti strands from the first half, drag a fork from end to end over a bowl (the flesh looks like spaghetti :). Save the shell.
6. Add the mushrooms to the squash flesh and season with salt and pepper.
7. Fill the shell with the mixture and sprinkle with grated cheese. Transfer the spaghetti squash to the oven and bake for 20 min until nicely browned.
8. When the second half is fully cooked, do the same as for the first. You can also freeze it for another type of gratin and mix it with any ingredients you like!