Pumpkin question

Discussion in 'Food & Cooking' started by pamra, Dec 22, 2009.

  1. pamra

    pamra

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    I just cut a milk pumpkin in half to prepare to bake it. The inside was pretty stringy beyond the first slimy strings; the texture was almost like a spaghetti squash. I went ahead and put it in the oven anyway. I wouldn't imagine this would have any use in a pie, but if I processed it, might it work in a soup?
     
  2. fl italian

    fl italian

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    Sounds like the pumpkin matured too much off the vine and it's starting to 'dry out' which will cause the stringiness.

    However, it should be fine for a soup or, if you process it in the food processor and drain the water from it, you could also use it as a filling for a pumpkin ravioli! The dryer the filling the better so this could be good..
     
  3. pamra

    pamra

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    Aha!!! That's exactly what happened to it: I let it sit around too long before deciding to bake it off.
    I didn't realize that dryness was a positive quality in pumpkin for anything; this is good to know.
     
  4. ed buchanan

    ed buchanan

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    Peanut butter and pumpkin soup. Yum Yum. It would be good in this.
     
  5. pamra

    pamra

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    Sounds very African.
     
  6. dc sunshine

    dc sunshine

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    (What is this fascination/addiction to everything with peanut butter? Icky :) Different palates differ.....Although I like it on fresh white breaad with leatherwood honey)

    I would go a pumpkin soup with ginger. Pumpkin is better savoury than sweet IMO.
     
  7. pamra

    pamra

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    If I'm going to make soup I can assure you there will be chipotle peppers involved.
     
  8. pamra

    pamra

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    I just pulled that bad boy out of the oven, stuck a spoon in it, and.....
    WOW! It is sooooo sweet and flavorful! The stringiness will be no match for my trusty immersion blender. There will be soup.
     
  9. ed buchanan

    ed buchanan

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    Different strokes for different folks. I would not eat white bread.
     
  10. dc sunshine

    dc sunshine

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    I think white bread here is different from USA white bread, nowhere near as sweet. I generally use a mutli-grain or dark rye, but for a special treat, baguettes.

    Wonder how the soup turned out? Chipotles sound like a good addition.
     
  11. pamra

    pamra

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    How did the soup turn out.....

    The deal with chipotles is that if you add enough to noticeably enhance the flavor in the chipotle direction, you're going to get a significant amount of heat.

    That's what happened.

    I was trying to keep my heat factor on the subdued side in consideration of one of my guests, but I was not as successful in that venture as I would have liked.

    So I served it with sour cream.
    It was DARN tasty! And HOT!!
     
  12. dc sunshine

    dc sunshine

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    Yummers! Mail me some...now I feel like making it :)