Up in the cooler northwest corner of Montana, where I happen to call home, gourds and squash are beginning to overflow the bins at markets and the anticipation of butternut squash soup and mini pumpkin cakes increases my desire for the autumn season to fully descend. When so many up here in this cold climate grasp onto every last bit of sunshine they can, I'm relishing in the stormy weather and hoping it doesn't end.
This is the time of year I'm faithfully buying up all of the delicious fresh berries I can and storing away what I don't use in the freezer to tide me over during the long winter. Huckleberry season is a blink in time up here in the mountains and buying in excess and freezing is the only way to ensure you'll have plenty long after the growing season ends.
I may on occasion wish for something out of season but I prefer using what each season offers in abundance which brings me to pumpkins. Not only are these hearty and versatile squash prevalent during my favorite holiday, the culinary possibilities are nearly endless.
When I first saw The Great Little Pumpkin Cookbook, I was thinking it more for children, which is great. I then took a peek at the pages and discovered that where children could certainly help in the making of the delicious recipes, it wasn't written for them. The White Bean Soup with Pumpkin and Chipolte Chilies sounded especially interesting. Whether you follow the recipes or garner a few ideas of your own, this is a great little cookbook to add to your collection.
