Text 31931, 79 rader
Skriven 2015-10-12 15:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: A tale of pumpkins
==========================
-=> Quoting Dale Shipp to All <=-

 DS> "pie pumpkins"

They are also called sugar pumpkins and they have sweeter, denser,
less fibrous flesh than the huge jack-o'-lantern pumpkins. The big
ones are much cheaper and higher yielding though. Leftovers are dirt
cheap the day after Halloween. 

 DS> shell was so hard that my knives would not make a dent in it

I use my heaviest cleaver and whack the back of the blade with a
mallet to force the sharp edge through the shell.

 DS> The next step in the recipe said to roast the pumpkin flesh and the
 DS> apples in the oven for an hour.

I roast large half pumpkins, rind side up, about 45 minutes at 350 F,
one at a time then slice each one into four segments and after
they've cooled off a bit, skin them like a fish with my filleting
knife. We then freeze them in small batches.

 DS> most bland and tasteless thing we have ever tried to make.

A bad recipe then. Try doubling the seasonings. Pumpkin and squash
can make delicious soups.  I don't have a recipe but mine usually
start with a meat or poultry stock, sauted aromatic vegetables like
ginger, garlic, onion and celery, canned tomatoes, cubed pumpkin,
and strong seasonings such as Italian mixed herbs plus cayenne,
Mexican seasonings (chies, garlic, oregano and cumin) or curry
powder. I will often add a starch (potatoes, pasta, rice), cooked
beans, corn or other vegetables. Sometimes I will puree the soup and
add milk or cream but usually I serve a chunky soup with a thin
broth.   

Something like this ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fiery Tomato and Ginger Pumpkin Soup
 Categories: Vegetarian, Vegetables, Spicy, Chilies, Soups
      Yield: 6 Servings
 
      1 c  Thinly sliced scallions
      2 ts Grapeseed oil
  1 1/2 tb Minced ginger root
  1 1/2 tb Minced garlic
      1 tb Minced fresh hot Chile
     14 oz Diced canned tomatoes and
           -their juice
      2 ts Sugar
      5 c  Boiling vegetable stock
      2 lb Pumpkin or winter squash;
           -peeled, seeded, cut into
    1/2    -inch cubes
           Salt to taste
 
  In a large nonstick pot, briefly saute scallions in oil, over
  medium-high heat. Add ginger, garlic, and chile, and cook,
  stirring constantly, for 2 minutes. Stir in tomatoes and sugar.
  Bring to a boil, then lower heat to medium-low and simmer for 15
  minutes.
  
  Stir in stock, pumpkin, and salt. Bring to a boil over high heat,
  then reduce heat to medium and simmer until pumpkin is tender,
  about 20 minutes.

  Posted By Karen C. Greenlee
  
  Recipe by: Veggie Life Magazine, November 1998
 
MMMMM

YK Jim


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