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Pumpkins aren’t just for carving
They’re a good source of nutrients and fiber, and you can add them to everything from soups to pasta.
The pumpkin’s claims to fame are mostly limited to jack-o’-lanterns and pie. But it has a lot of unrecognized potential — at least nutritionally.
"It would be nice if people would start using pumpkins for more than a dessert or a craft," says Teresa Fung, adjunct professor in the nutrition department at the Harvard T.H. Chan School of Public Health.
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