Pumpkin is an ingredient to use year-round, but most people think more “pumpkin-y” in the fall and winter. There are two ways to obtain pumpkin as an ingredient: fresh or canned. There is a third option, a pumpkin “stand-in” if you will, frozen winter squash. Chef Nancy Berkoff, EdD, RD, shares some quick and easy ideas for preparing vegan dishes based on pumpkin including a pumpkin latte, creamy pumpkin soup, creamy pumpkin spread, pumpkin rice pilaf, and more. See: https://www.vrg.org/journal/vj2017issue4/2017_issue4_cooking_tips.php
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