CLEVELAND - Pumpkins are a staple of fall. Now we learn they can help you boost your body's defenses before the start of cold and flu season: the academy of Nutrition and Dietetics reports pumpkins are high in vitamin A, which is a known immunity booster.
Pumpkins are plentiful right now, so they are inexpensive. You can use pumpkin in a lot of different recipes. One of the easiest ways is to add pumpkin puree to muffins or bread, or add it to cooked hot cereal with a little a cinnamon.
You can also try this delicious recipe for pumpkin soup with sage:
Roasted Pumpkin Soup with Sage
2 cups pumpkin puree
2 tablespoons butter
1 cup chicken broth
1 cup heavy cream
1 tablespoon dried sage
1 onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon brown sugar
1 teaspoon cinnamon
In a large pot, melt butter. Add onions and cook until translucent. Add pumpkin puree and broth. Bring to a simmer. Add salt, pepper, brown sugar, cinnamon, and sage. Reduce heat to low and allow to cook for 20 minutes. Add heavy cream and let cook for five minutes more.
Garnish with chopped apples or a deep fried sage leaf (both optional).
Ladle out and serve with crusty bread.