[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?

[Irmgart]

Spoon tease!!!

In the South Eastern USA we're pretty familiar with butternut squash too,
especially roasted with brown sugar and cinnamon...

But tell me more about the curry soup? that sounds *just right* for the
Halloween dinner we're having Monday!

-Irmgart (who likes autumn and autumnal fruits and veggies best! Squashes
and apples and pomegranates oh my!)


> That sounds like butternut, which is very common here in South
> Africa. It's a lovely vegetable - slightly denser flesh than most other
> pumpkins, and, to my mind, a far more delicate and subtle flavour. Classic
> Cape Malay uses include curried in soup, and served roasted with soft
> brown
> sugar, cinnamon and fresh ginger.
>
> Damn. Now I want butternut soup.
> JdH
>
> Baroness Jehanne de Huguenin (Jessica Tiffin) - cook, herald, musician,
> whatever
> Shire of Adamastor, Cape Town, South Africa
> melisant at iafrica.com *** http://users.iafrica.com/m/me/melisant
> A wonderful bird is the Pelican, / His beak can hold more than his belly
> can.
> He can hold in his beak enough food for a week,
> and I'm damned if I see how the hell he can. (Spike Milligan)
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>