In Alaska the cooler October weather has my foodie mind thinking soups and stews, roasted root vegetables and baked pastas. Marcus just hooked me up with four pumpkins he harvested from his garden. I am working on perfecting a Thai Shrimp Pumpkin soup I will post in a blog in a couple weeks. You get a punch of nutritional value from the pumpkin in the form of vitamin A, antioxidants like alpha and beta-carotenes, and vitamins C, K, and E. You also get magnesium, potassium, and iron. This soup is spicy and delicious.
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