It seemed sort of silly to just throw them out when we were done with them, but I didn't want to throw them in the compost since that is how I got the volunteer in the first place. So I started looking around for pumpkin recipes. I have never really been a fan of pumpkin, but I thought I should give it a try. I finally decided on a soup recipe from Epicurious that looked easy and got good reviews.
The first problem was that there was very little "meat" on these pumpkins. As a result, I was perhaps not as vigilant in pulling out all the stringy stuff for fear I wouldn't have anything left.
Although the recipe did not specifically call for roasted the pumpkin, I decided to do so because I was concerned that these might not be the most flavorful pumpkins in the world and that roasting would help. I also decided to roast the seeds while I was at it.
Once done, I scooped out all of the pumpkin and made the soup. It was a disappointing mess. The flavor was okay, but the consistency was stringy which I really did not care for. Mr. 2 Green Acres actually liked the soup (and yes, I think he really meant it), but I won't be making that again.
The pumpkin seeds were fine, but they are miniature, just like the pumpkins, so they are a bit of a pain to eat. All in all, a bit of a bust. But at least I tried, right?
I still have more pumpkins and have an interesting recipe for cheese stuffed pumpkins. But I am not commited to making it. I think I might be done with the pumpkin thing.
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Sorry your soup didn't turn out. It was worth a shot. I guess the pumpkins you used weren't the eating kind, huh?
ReplyDeleteSince you used these homegrown pumpkins, would you like to enter this post in our Grow Your Own roundup this month? Full details at
http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html
Thanks Nate, I will check out the Grow Your Own roundup.
ReplyDeleteHm, sounds like pumpkins make better decorations? Kudos to you on your cooking courage, though! Enjoyed browsing here ...
ReplyDeleteI just stumbled upon your blog and I commend your bravery for making and trying pumpkin soup! If you ever get the chance to cook with pumpkin again, I would recommend a roasted pumpkin with garlic yogurt sauce, as a dessert. I had it recently at a wonderful Afghan restaurant in Baltimore (The Helmand). The cooked pumpkin takes on a very sweet taste and pairs great with the garlic sauce. Anyway, just a thought. Please keep sharing with the community and I wish you all the best.
ReplyDeleteJon
www.farmscapegardens.com
Thanks for all the comments.
ReplyDeleteJoanne, yes, I think these pumpkins are bred for decorating use, not taste.
Jon, I have been to the Helmand many times and know exactly the dish you mean - it is wonderful. Perhaps I will try to make that using a different type of pumpkin!
You know, I am not much of a pumpkin fan myself. But this fall we hosted a neighborhood pumpkin growing contest and, like you, when it was all over it seemed a shame to throw the cute little buggers away. So I tried a few different recipes (including some pumpkin kabobs that were awesome). I also made some pumpkin puree and froze it, then made soup from that just the other day and blogged about it. So come on over to see the recipe if you are thinking of ever trying pumpkin soup again. As I said, I'm not much of a pumpkin lover, but this soup was awesome :)
ReplyDeleteHi Lynn, Thanks for the advice on the pumpkins - if I grow anymore, I will try your recipes.
ReplyDelete