Fresh Pumpkin For Soups & Pie - TNT

[Guest guest]

Hi Katie & Judy,

 

Baking the fresh pumpkin is the way to go.

 

Cut the pumpkin in half, from stem to stern. Scoop out the seeds (wash and dry

those later, YUM!

*smile*). Put the flat sides of the pumpkin down on a cookie sheet and bake at

350F for 30 to 50

minutes (depending on the size of the pumpkin). This actually steams the pumpkin

pulp. When it's

cooked, the skin will be like cardboard and the pulp will just come away from

the skin.

 

This method works well for all tough-skinned squash (spaghetti, acorn,

butternut, etc).

 

Cheers!

Denise Gontard Cartwright

 

-----

From : wwjd[jtwigg]

Sent : 9/14/2007 2:19:57 PM

To :

Cc :

Subject : RE: Re: Re: Curried Pumpkin Soup (one of my

favroite soups)

 

I agree Katie. I have tried boiling it too and it was so watery. Someone

told me that they

baked the fresh pumpkin, cut into chunks, instead of boiling, but I haven't

tried doing that yet.

Judy

-

Katie M

Friday, September 14, 2007 12:44 PM

Re: Re: Curried Pumpkin Soup (one of my favroite

soups)

 

 

Canned pumpkin also has a specific water content. It is very difficult to get

fresh cooked

pumpkin that thick. I have tried. Now I just use canned.

Katie

 

Guru K <greatyoga wrote:

The kind of pumpkin in a can is different than most Halloween

pumpkins. Try it out. The kind in a can are " sugar pumpkins " and

much sweeter than most pumpkins. Usually stores sell a few a the

sugar pumpkins. They are much smaller than the others. At least the

ones I've seen.

 

GB

 

, bronwyn bell

<bronwynbell wrote:

>

 

> this looks an awesome receipe...but why can pumpkin??

>

 

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