I began a pumpkin patch in 2016, mainly because I love the look of big orange pumpkins in October. When I needed to pick them, I looked around for ways to turn them into food. Thankfully, pumpkins are very versatile, and can form the base of many delicious things; not just pie and soup.
This was last year’s crop:
There’s a few different ways of harvesting pumpkin flesh. Some recipes ask you to carve it out with a spoon. That’s all very well but you need arms like Wonder Woman to do it properly. I found it easier to peel the skin off first and then cut the flesh into chunks. Better yet was the oven method: halve the pumpkin, scoop out the middle, wrap it in foil, and bake in a medium-heat oven (140 fan) for an hour. Then you just scoop the flesh out, like ice-cream, and blend to make a puree which can be used in most recipes, and can be frozen for later. This method also makes the kitchen smell of cooked pumpkin – an earthy, exciting aroma – and wrapping something in foil and baking it will make you will feel as if you were cooking space food in the future.Read More »
Gabriel Schenk 