pumpkin carving tip

red · Post: # 38921Post **red** » Mon Oct 30, 2006 9:03 pm

just scooped all the insides out of our smaller pumpkin. had vegetable (including pumpkin) curry for tea.. cooked 2 huge saucepans of pumpkin scrapings for the freezer (cooked pulp is lovely in pumpkin pie), and still have loads to process yet. we still have the big pumpkin to deal with too - wont think about that for a while!

Yeh carving a pumpkin is a little indulgent, but it pleases my son, who said btw, that I was 'filleting the pumpkin'

anyway - I find the easiest tool for scraping out the flesh from inside a pumpkin is an icecream scoop. the solid kind, tjhe pumkin flesh rolled up just like sorbet... hmm thats just made me think.. .OH makes icecream... wonder if you took the filling for pumpkin pie and bunged it in the icecream maker..... oooo have to try that...

anyway thats my tip for the year. pumpkin hollow with icecream scoop

Shirley · Post: # 38927Post **Shirley** » Mon Oct 30, 2006 9:20 pm

Thanks Red...

Hmmm I wonder about the icecream... it's got to be worth a try I reckon.

2steps · Post: # 38937Post **2steps** » Mon Oct 30, 2006 10:04 pm

great tip. I will probably make pumpkin bread or maybe soup. wonder if I have enough for both - should of bought the huge pumpkins the kids wanted

red · Post: # 39000Post **red** » Tue Oct 31, 2006 3:04 pm

do you have a good pumpkin soup recipe?

would like to try that - i did the Hugh furry brickabrack stall one once, bit it tasted just of cream and pumpkin...

Tehres a recipeon my calendar for roasted pumpkin, goats cheese and pine kernal pasta.. that sounds good....

funkypixie · Wed Nov 01, 2006 11:02 am

I made soup too! This is my recipe, if you're interested.

2 carrots, finely chopped
1 onion, finely chopped
1 apple, finely chopped
2 cloves garlic
big pan of pumpkin flesh - 1 medium pumpkin's worth
chicken (or veg) stock
tabasco sauce, to taste
grated nutmeg

Gently saute the onion, carrot, apple and garlic then add the pumpkin and generously cover in stock. Simmer until the pumpkin 'falls' in the stock, adding more stock as it cooks if necessary. Add the tabasco and nutmeg to taste and simmer for a further 15 minutes. Blend if liked.

You can add cream but I don't think it needs it really. It's even better if you leave it for 24hrs and then reheat it.

Anna x