The word pumpkin comes from the Greek pepõn for a large melon. The English termed it pumpion or pompion. This term dates back to 1547, yet it did not make an appearance in print until 1647.
The pumpkin was one of the many foods used by the Native American Indians in the new world and was a welcome discovery by the Pilgrims. The Pilgrims were also known to make pumpkin beer. They fermented a combination of persimmons, hops, maple sugar and pumpkin to make this early colonial brew.

In early colonies, pumpkin shells were used as a template for haircuts to ensure a round and uniform finished cut. As a result of this practice, New Englanders were sometimes nicknamed "pumpkinheads".

The Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading. They also dried pumpkin for food.

The new Americans heartily embraced the sweet, multi-purpose fruit which became a traditional Thanksgiving food. The colonists used pumpkin not only as a side dish and dessert, but also in soups and even made beer of it. Pumpkins are popular at Halloween when they are carved into Jack-o'-lanterns.

Nutrient Content

Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Riboflavin, Potassium, Copper and Manganese.

Health benefits of Pumpkin

• Pumpkins contains lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging.
• Pumpkin seeds promote overall prostate health and alleviate the difficult urination associated with an enlarged prostate.
• High in zinc, pumpkin seeds are a natural protector against osteoporosis.
• The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory.
• Carotenoids in Pumpkin also boost immunity and lessen the risk of heart disease.
• Pumpkin is an excellent source of fiber; one-half cup serving contains 5 grams of fiber. Fiber helps reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss.
• Pumpkin is also a rich source of vitamin C and potassium which may help to prevent heart disease and normalize blood pressure.
• Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
• The presence of zinc in pumpkins boosts the immune system and also improves the bone density. 

Pumpkin Recipes

Pumpkin Soup recipe

Ingredients

• 1 lb of chopped pumpkin.
• 1 oz of butter.
• 1 medium onion, finely chopped.
• 2 cloves of garlic, crushed.
• 3 cups of chicken stock.
• 1 tablespoon of tomato paste.
• 1 tablespoon of grated parmesan cheese.
• Salt and pepper.

Method

• Chop the pumpkin into large cubes (not using the skin and seeds).
• Sweat the onion and garlic in butter in a large saucepan until the onion is clear.
• Add the pumpkin and garlic and sweat for a minute.
• Add three cups of chicken stock and the tomato paste.
• Cover and simmer for twenty minutes or until the pumpkin is tender.
• Rinse a blender in boiling water to warm and blend the soup mixture.
• Serve sprinkled with grated Parmesan cheese.

Pumpkin Pie recipe

Ingredients

• 3/4 cup brown sugar packed.
• 1 1/2 tbl sugar.
• 3/4 tsp cinnamon.
• 1/2 tsp ginger.
• 1/2 tsp nutmeg.
• 1/4 tsp allspice.
• 2 cup pumpkin.
• 1 1/4 cup evaporated skim milk.
• 3/4 cup egg whites whipped.
• 2 1/2 tsp vanilla.

Method

• Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice.
• In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla.
• Mix dry ingredients with wet ingredients just until moistened.
• Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled.