nemo@rochester.UUCP (Wolfe) (11/07/85)
> Does anybody know what to do with the leftover pumpkins? > I have my own pie and bread recipes and I'm looking for > something elso to make with it. > Jenny Raisanen How about pumpkin soup? You can make it like the regular cream of veggie soup (refer to umpteen postings a couple of months ago). I suggest using a food mill to insure removal of the fiber (hey, the stuff is great and all that, but not in my soup). It is also one of the veggies that can make the soup without any meat broth and still taste flavorfull to non-vegetarian palates. The flavor becomes more robust if you brown it lightly under the broiler after it is tender. Salt & pepper are standard, and cake spices do OK, but I tend to prefer savory spices when I make soup, since the pumpkin is already sweet. You can also treat pumpkin like butternut squash and serve it mashed with butter, nutmeg, salt & pepper. A tiny bit of rosemary (very tiny - like 1/32 tsp for a quart, ground up so you don't get little sticks in your food) can put an interesting twist into this dish. My wife dislikes it, but I find peanuts and raisins a great combination with mashed pumpkins. Especially served with hot rice and fall greens! Let me know what other recipes you garner. Enjoy, Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627