Autumn is pumpkin time in every sense of the word. Because it is crammed full of antioxidants, many of us believe that pumpkin can help to corral free radicals. To explain, free radicals allow certain kinds of cancer to quickly multiply and spread. Tests revealed that those who regularly consume foods containing alpha and beta carotene had a lower risk of contracting throat, pancreas, stomach and breast cancer. It make sense to try adding pumpkin to other foods to increase their nutritional value. Of course, they also make everything taste good. Last week I shared a black bean soup with pumpkin.