Pumpkins are high in Vitamin A and potassium, while their seeds are rich in fiber and vitamins B and E. In fact the seeds are edible and make an excellent snack by themselves. The seeds of the green hulled pumpkin are called 'pepitas' and often find use in Mexican cuisine. Roasted by themselves, they make a very tasty snack. Some other interesting recipes for pumpkins are given here. There is a very interesting fact associated with the American pumpkin pie. It is thought that when the settlers in North America filed the insides of a pumpkin with spices and honey and baked them in the hot ashes of dying fires, the pumpkin pie was born. Pumpkin Pudding For this all-American pudding you will need: 1 kg pumpkin, peeled and chopped 100 grams (almost ½ cup) flour 300 grams (2 no) coconut, desiccated 100 grams brown sugar 50 grams, (2 tablespoons) butter 3 tablespoons grated coconut for garnish ½ teaspoon allspice Salt to taste Boil the pumpkin till it is very soft and drain well. Extract the liquid from the coconuts, and then break them. Take out the flesh and grate it. Keep aside. After some time, strain the coconut, and keep the liquid. Discard the coconut solids. Heat the oven at 250 degree C. Meanwhile, puree the pumpkin through the blender and into this puree, mix in the sugar, salt, allspices, coconut milk and flour. Pour this batter into a butter greased baking dish, smoothen the top and dot with butter. Then sprinkle the grated coconut on top and bake till the coconut begins to brown. Pumpkin Soup In its simplest way, pumpkin soup can be made in the following manner: You need: 1 tbsp sunflower oil 500 grams pumpkin, diced, 1 large onion, sliced 250 grams potatoes, chopped 1 cup minced leeks 1/2 cup minced carrots 1/2 cup minced celery 500 ml milk 500 ml vegetable stock (or water) A pinch of cinnamon ½ tsp nutmeg Salt and ground black pepper 1 Bay leaf Heat oil and fry the onions till soft. Add the vegetables and cover and cook for about 10 minutes. Add the stock, nutmeg, bay leaf, cinnamon, salt and pepper. Boil and cook till vegetables are well cooked. When cooled, remove the bay leaf and cinnamon stick. Blend well. Then pour back into a clean saucepan and add milk, heating gently, and taste for seasoning. Serve hot with crusty bread.