Tuesday, October 18, 2016

The pumpkin patch

I noticed that the leaves and vines have all withered. All that's left are the pumpkins. Three of them. We have one rouge vif d'Etampes (vibrant red Etampes) and two courges musquées (musk pumpkins). The rest of the squash are called sucrines du Berry and look very much like butternut squash.

The beige and green pumpkins on the left are the same variety.

It's time now to get them up off the ground, I think, and start eating! We've talked about a pumpkin soup for now, but there will be other things, too. We enjoy squash simply roasted and seasoned as a side dish. I like to make pumpkin pie and pumpkin-stuffed ravioli. I'd welcome any of your ideas for using pumpkin in the comments section.

14 comments:

  1. Simple oven roasted pumpkin is delicious. Pumpkin soup is nice if you have a good recipe -- ground coriander and/or coconut milk are both good additions.

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  2. I have a memory of pumpkin soup that I had in France back in the 1970s, somewhere out in the country (I lived in Paris at the time). It was made with milk and onions, and herbs. I plan to make that soon. The pumpkin is not pureed but just sliced into the soup.

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  3. pumpkin bread (makes a great hostess gift) or pumpkin roll (like jelly roll, only with a cream cheese filling).

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  4. small chunks of roasted pumpkin used in pasta with arugula (or spinach), parmesan & ricotta (or creme fraiche)

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  5. Pumpkin gnocchi with maple syrup butter and sage glaze. It doesn't get any more fall than that.

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  6. on Smitten Kitchen today she has pumpkin pancakes!

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  7. I have made a risotto with pureed squash, chicken stock and squash chunks added at the end. Delicious.

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  8. I have made a risotto with pureed squash, chicken stock and squash chunks added at the end. Delicious.

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  9. pumpkin quiche is delicious- with some seeds on top.

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  10. Good afternoon, I have enjoyed reading your blog, you have just wonderful photos!! Such a beautiful country!! am contacting you from the Centre International d’Antibes the largest private school dedicated to teaching French in France for over 30 years. I was wondering if you have ever thought about writing about French learning, I would love to contact you in private to continue discussing, my e-mail is direct3@cia-france.com and our web page is www.cia-france.com

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  11. Oh, let me browse through ALL my recipes... As if. I love pumpkin pie AND pumpkin soup. Pumpkin stuffed ravioli can be incredible. But, you're on your own, I'm afraid!

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  12. Oven roasted pumpkin with onions and smashed garlic cloves. Seasoned with fresh ginger. with or without an orange glaze.
    Beautiful pumpkins and winter squash. I like the sound of the other suggestions, too, especially the quiche!

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  13. Pauline's Pumpkin Preserve is to die for.... just pumpkin, butter, sugar...

    Pauline's Pumpkin Preserve

    To each 4lb / 1800g pumpkin you will require:
    4lb / 1800g sugar
    ½ lb / 225g butter (unsalted)
    juice and zest of 6 lemons

    Remove seed and peel from pumpkin and cut into dice approximately ½ inch / 1cm square. I find it easiest to quarter a hard pumpkin like Crown Prince, remove the seeds, cut it into 1cm slices vertically, peel the slices then dice them. Steam the diced pumpkin for half an hour or until soft enough to penetrate easily with the tip of a sharp knife. If using soft moist pumpkin, place the cooked pumpkin in a muslin bag and drain overnight (not necessary with Crown Prince or butternut). Weigh the cooked pumpkin and measure the other ingredients accordingly.

    Put everything in a preserving pan and bring gently to the boil, stirring until the sugar is dissolved. Boil gently for 20 minutes or until thick, stirring occasionally to prevent sticking. The result should be a fairly thick spread; some little pieces of pumpkin may be expected. Put into warmed jars and seal.

    Chunks of fresh baguette and this, is perfect... needs no butter...
    also makes a wonderful cake filling!

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