Make us your home page

Fresh pumpkin, not canned? Hip, hip puree

There has to be a reason Cinderella's fairy godmother chose a pumpkin — not an apple, orange or melon — to turn into a beautiful carriage. Perhaps there is something magical about this fruit, something that has a hold over everyone during the fall season. • It would be hard to imagine this time of year without them.

Though they are great for decoration, they are even better as food. Pies, cookies and breads taste better with the sweetness of pumpkin flavor. And pumpkin beer? Several craft brewers, like Dogfish Head and Shipyard Brewing, make this seasonal variety.

Many people buy only canned pumpkin or packaged muffins and breads instead of dealing with the chopping, scooping and scraping of a whole pumpkin. But what if the aisles at grocery stores where canned pumpkin is stocked were naked?

It happened in 2009, when a shortage after heavy rainfall on Libby's main crop left people scrambling to find the essential ingredient for their Thanksgiving pies. Some people even bought canned pumpkin puree on eBay at much higher prices. No worries for 2011. This year, the canned pumpkin supply should meet market demand, says a spokeswoman with Libby's, which supplies 80 percent of U.S. canned pumpkin.

While canned is convenient and the content reliable, fresh pumpkin has its advantages, the biggest of which is flavor. Be aware, though, that fresh pumpkin can be a bit more watery than canned, so you may need to adjust other ingredients.

The first thing to know about cooking with fresh pumpkin is that there are certain types that are flavorful and sweet with a smooth consistency. Carving pumpkins are usually stringy and watery, two things you definitely don't want in a holiday dish. If your market has any of these left from Halloween, avoid them for cooking. The types that are recommended for cooking are called pie pumpkins or sugar pumpkins, but some specific names are Baby Pam, Cinderella, Fairytale, Lumina and New England Pie Pumpkins. Butternut squash can also be substituted for pumpkin recipes.

Choose a pumpkin that is firm, without soft spots or puncture wounds. That sandy brown dirt that is sometimes seen on pumpkins is harmless and will come off with a bit of scrubbing.

Buying a pumpkin and gathering ingredients for a recipe is the easy part. The next step is a little trickier, but worth it. Be sure to have a sharp, serrated knife and maybe even an extra set of hands to help cut into the tough exterior of the gourd. Carefully saw the pumpkin in half and use a spoon to dig out the seeds and scrape off the stringy pulp, which is a darker orange than the rest of the pumpkin flesh. Scraping is the most annoying part of this process, so once that is out of the way the rest is a breeze.

Keep the seeds to rinse off and roast later. For a savory mix, season the seeds with salt, garlic powder and cayenne pepper or use butter, brown sugar and cinnamon for those with a sweet tooth. Bake at 325 degrees for 20 minutes or until golden brown.

Depending on the recipe, the next step is to cook the pumpkin until soft, let cool and then peel off the skin. Cooking methods vary by preference, from microwave heating to oven roasting to steaming. Most of the time, it is necessary to add a few inches of water in the dish so the pumpkin doesn't dry out during cooking. Cook evenly and drain the water. If the pumpkin is still watery, strain it through a sieve or colander with very fine holes. Now it is ready to puree for baking or use whole pieces for heartier dishes.

In the 1600s, American Indians introduced pumpkins and squashes to Pilgrims, and these foods quickly became an important staple in their diet. Pumpkin was most likely served for Thanksgiving feasts, though pumpkin pie was not. It is even rumored that Pilgrim men would put the shells of pumpkins on their heads as a guideline for an even haircut, giving them the nickname "pumpkin heads."

Of course, no one would endorse using a pumpkin as a template for a hairstyle in this century. Cooking with the fruit, however, is highly acceptable.

Advanced foodies can try making pumpkin souffles, pumpkin ravioli, pickled pumpkin or pumpkin seed brittle. Of course the classics never go out of style: pumpkin pie, muffins, breads and cookies.

If those dishes aren't convincing that cooking with fresh pumpkin is worth the effort, just try it. And don't worry, that warm, fuzzy feeling is just from putting time and love into the dish.

Information from the AARP newsletter was included in this report. Freelance writer Malory Speir is based in Seminole.


Pumpkin Bread

This recipe would be ranked easy if you use canned pumpkin puree, which is perfectly acceptable. Otherwise you must remove seeds and string, cook and puree fresh pumpkin.

1 cup all-purpose flour

1 cup whole wheat flour

½ teaspoon salt

½ teaspoon baking soda

2 ½ teaspoons baking powder

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

cup vegetable oil

¾ cup brown sugar

2 eggs

cup orange juice

1 cup pumpkin puree

Preheat an oven to 350 degrees.

Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan.

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Serves 12.



Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

1 tablespoon vegetable oil

1 onion, finely chopped

1 leek, chopped

1 pound peeled and diced pumpkin

¾ pound sweet potato, peeled and cubed

1 quart vegetable broth

1 ¼ cups light coconut milk

Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.

Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Serves 8.



Pumpkin Pancakes

This recipe would be ranked easy if you use canned pumpkin puree, which is perfectly acceptable. Otherwise you must remove seeds and string, cook and puree fresh pumpkin.

1 ½ cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake. Brown on both sides and serve hot.

Serves 6.


Fresh pumpkin, not canned? Hip, hip puree 11/08/11 [Last modified: Tuesday, November 8, 2011 3:30am]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours