10 Reasons Why Pumpkins Make Autumn Great

By Ryan Matty

10. Pumpkins are nature’s medicine ball. Pumpkin “lifts” are an all natural way to get buff using nature. Pumpkins can weigh anywhere from 1 to 100 pounds, so if you can, use them to work out.

9. Pumpkin Pie is a great post-lifting snack because it contains simple and complex carbohydrates, as well as minimal protein to re-fuel your body after you lift weights.

8. Carve a pumpkin and watch a scary movie for a great fall date night with your significant other. Use the resulting Jack O’ lantern as a lamp for when you are scared of the dark during the movie!

7. Tired of your average morning cup of coffee? Try pumpkin pie spice creamer in your coffee, or pumpkin spiced ground coffee beans. You will get the caffeine kick and the great taste of fall in your mug at the same time.

6. Need a fancy centerpiece or bowl at the dinner table? Try a hollowed-out pumpkin filled with gourds, pine cones, or whatever you like! Be creative.

5. Toast pumpkin seeds for a low-fat, high-protein snack. Preheat your oven to 350 degrees. Toss seeds lightly in an oil of your choice and apply salt, old bay seasoning, cinnamon and sugar, or any other seasoning you’d like and bake for about 30 minutes. This is a great snack or healthy salad topper instead.

4. Pumpkin puree, ginger, nutmeg, cinnamon and a pinch of sugar folded into plain yogurt makes a tasty, healthy dessert. The fiber in the puree, and protein in the yogurt will satisfy hunger craving or sweet tooth and keep you full for quite some time.

3. Bath and Body works makes a great pumpkin spiced hand soap for die-hard pumpkin aficionados! If you need pumpkin to infiltrate every part of your life, than try pumpkin hand soap.

2. Check your local beer store for a pumpkin flavored beer. Fall in a glass! Dogfish Head craft brewery of Milton, DE makes a great example of this style. The pumpkin flavor and malt backbone is balanced nicely by the hop presence in the beer.

1. Sorry Campbell’s and Progresso. Homemade pumpkin soup is the perfect dinner on a cold fall night. A quick internet search can yield a variety of recipes, but I have a basic recipe you can follow. (You can make this vegetarian if you like, but I use meat):

Start by sautéing 1Tbsp of olive oil on medium high heatSlowly add sausage chunks and brown them (Vegetarians use Boca Sausage)
Add 1 medium chopped onion and sautee with the onions.
After browning, deglaze with ½ cup of Sherry.
In a separate pan, melt 1 TBSP of butter and add flour to make a roux. Add that to the meat/onion mixture.
Slowly add 1 container of vegetable stock or chicken stock along with 2 cups of water. Mix well.
Add one 16 oz can of pumpkin puree. Bring to a simmer.
Slowly add heavy cream until desired consistency.
I use the following spices, and you can adjust amounts accordingly: Sage, Ginger, Nutmeg, Cinnamon, Salt, and Pepper.
To garnish, you can add a small handful of toasted pumpkin seeds.

Always a science person, Ryan Matty works as an Analytical chemist at a major Biotechnology Company. He holds dual bachelor’s degrees in Biology and Environmental Science and is currently pursuing a Master’s of Science in Environmental Science. In his spare time, Ryan enjoys golfing, lifting weights, hiking, flag football, company softball, watching Steelers football, camping, and jogging. He tries to be green so he practices what he preaches. He drives a VW Golf TDI and eats a healthy, organic diet. In addition, Ryan loves good beer and what the craft brewing industry has done in the last 25 years. His favorite season is Autumn.

Read more articles by Ryan Matty: Ten Great Beers You Must Try.