[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?
Elaine Koogler
ekoogler1 at comcast.net
Wed Oct 26 18:55:25 PDT 2005
Tara Sersen Boroson wrote:
> I feel like such an idiot asking this ;) You know, I've made pumpkin
> pie and pumpkin soups many times in the past, and have always used
> fresh pumpkins, never ever canned. But, I've always chosen recipes
> that *called* for fresh. I have no idea what they do to pumpkin
> before they can it, if it's really comparable to the real stuff.
>
> So, can anybody tell me, if a recipe calls for solid-pack canned
> pumpkin, can I use roasted mashed pumpkin one-for-one by volume?
> Alternately, in some old time cookbooks I have here I see advice to
> roast the pumpkins, mash the flesh, then tie it up in cheesecloth to
> let it drip and condense like making yogurt cheese. Do they condense
> it like this before canning?
>
> I have a coupla nice pumpkins sitting begging to become a hearty
> soup. I was going to use my regular recipe, but then I had a curried
> pumpkin soup with coconut milk at a cafe and thought I'd died and gone
> to heaven. Lo, I found such a recipe at epicurious, but it calls for
> solid-pack canned. I just want to make sure it's not going to turn
> out all watery or anything before I invest the time and ingredients...
>
> Thank you!
> -Magdalena vander Brugghe
> lurker of late...
>
I've used fresh pumpkin to make pumpkin bread. I found that baking it
usually was sufficient...and I did substitute it for the canned pumpkin
in the recipe. Worked out just fine.
Kiri
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