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

[Sue Clemenger]

Mmmm...yeah.  A friend gave me a cute little South African cookbook for my
birthday.  I wonder if there's anything similar in it....
--maire, who thinks it's also high time to dig out her carrot/sweet potato
soup recipe that she got in Ireland...orange numminess, indeed! ;o)

----- Original Message -----
From: "Jessica Tiffin" <melisant at iafrica.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, October 28, 2005 1:41 AM
Subject: Re: [Sca-cooks] Using fresh pumpkin instead of canned in a recipe?


> At 05:27 AM 10/28/05, Elaine Koogler wrote:
> >I spoke with one of the farmers who comes to our local Farmers'
> >Market...he recommended a "sort of" pumpkin that's a pale
> >orange...almost tan in color.  It's shaped more like a gourd or
> >squash...round bottom and a fat, elongated neck.  He said that that's
> >the best one to use for breads, pies, etc.
> 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
>