Halloween is a popular holiday but there are a few facts that no one knows…..
- In Scotland, turnips are carved into Lanterns, not Pumpkins
- Halloween is said to be celebrated on the eve of All Saints to scare away evil spirits
- Bobbing for apples goes back to the Roman Harvest Festival to honor Paomona, Goddess of Fruit Trees
- Pumpkins also come in white, blue and green
- The worlds biggest pumpkin weighed in at 1,446 lbs
- In Sandusky, Ohio, it is against the law for anyone over the age of 14 to Trick or Treat
- Mexico celebrates the Day of The Dead, not Halloween
- Samheinophobia is a fear of Halloween
- Halloween is the second most commercially successful holiday after Christmas
- Trick or Treat has it’s roots in Ireland where people would ask neighbors for a contribution to a huge Halloween Feast
- Orange is a Halloween color because it is associated with the harvest
- 99% of pumpkins sold domestically are for use as Halloween Lanterns
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October 1st, 2008 - 10:30 am
Don’t throw away the contents of your Pumpkin make a vegetable stew, pie or soup instead. The Pumpkin is considered by some as a superfood!
Ingredients
* 1 tablespoon olive oil
* 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
* 2 celery stalks, sliced
* 1 clove garlic, chopped
* 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
* 1 15-ounce can pumpkin puree
* 6 cups low-sodium chicken broth
* Kosher salt and pepper
* 1 tablespoon fresh rosemary
Recipe
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.