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

[mollirose at bellsouth.net]

Carrot/Sweet Potato soup? Share?

Molli Rose


> 
> From: "Sue Clemenger" <mooncat at in-tch.com>
> Date: 2005/10/28 Fri AM 08:42:44 EDT
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Subject: Re: [Sca-cooks] Using fresh pumpkin instead of canned in a  recipe?
> 
> 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
> >
> 
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