Pumpkin season!

In the States, there is a time of year when there is a veritable parade, a plethora of pumpkins everywhere, in fields, in the stores, in front of people's houses as Jack-a-lanterns.  Everywhere you go, you see ads for pumpkin-flavored foods and drinks: Pumpkin latte at Starbucks, Pumpkin Iced Coffee at Dunkin Donuts, Pumpkin cupcakes, even pumpkin popcorn!

My experience with pumpkin was different growing up in Israel.  My Turkish grandmother prepared pumpkin year round, typically as pumpkin stew which she cooked with tomatoes, onions and garlic.  Interestingly, she cut and cleaned the pumpkin outside on the terrace, and I remember that our cat loved to eat the inner contents and seeds! She would ravenously push us away with groans of pleasure as she rubbed her entire face on the inners of the pumpkin! So, here is one version of a pumpkin stew.

Grandma's Pumpkin Stew

Ingredients:
3 c. pumpkin, cut in 1-inch pieces
2 tbsp olive oil
1 large onion, sliced
2 large garlic cloves, sliced or minced
2 fresh tomatoes, cut up
1 tsp cinnamon
2 c. chicken broth
Salt and pepper to taste
Red pepper flakes to taste

Peel the pumpkin and cut up the flesh into 1-inch cubes and set aside.  Heat the oil in a deep pot, add the sliced onions, the garlic, the cinnamon and flaked red pepper and sautee until the onion is translucent.  Add the pumpkin pieces, tomatoes, salt and pepper, and the chicken broth.  Bring to a fast simmer, then lower the heat, cover and cook until the pumpkin is tender.  Serve hot.

There are so many variations that they could fill a book.  This is a vegetarian dish, but clearly, you can prepare it with beef or chicken, lamb or sausage.  You are only limited by your imagination.  Pumpkin is a sweet fruit, full of vitamin C and vitamin A, and should be enjoyed all year round.