1860 days ago
I was going to cave to that ghastly American imported idea and buy a pumpkin and make pumpkin pie. I bought the molasses and cream and was ready, all I then needed was a pumpkin…
4063 days ago
Up in London I will be celebrating Hop-tu-Naa on October 30th and 31st at Real Man Pizza. I am working on the exact pizza to celebrate the Celtic New Year – that is a job for next week. More details of the menu here.
But back in Bristol it is a weekend to brush off my two pumpkin recipes. I cannot remember when this became part of my annual ritual but it now is. All went well. Normally this is a kid’s thing but the Mrs. Has never cooked pumpkin before and so, having done it ever year for longer than I can remember, she got to be the kid this time. Take two medium sized pumpkins…
Take the “hat off” and remove all the pips and the stringy orange stuff and throw it away. This being Bristol I made sure they were thrown away in the correct bin (brown – organic matter) to avoid a Halloween fine from the eco-fascist City Council. Then scrape out as much of the “flesh” as you can with a spoon. Make sure that you do not pierce the outer skin but try to get enough flesh out so that you can see your fingers move through the wall. And you get a pumpkin ready to be a lantern…hey presto.
You will now have a mound of flesh. Separate into two halves.
Half One – a Creamy pumpkin soup.
Chop two onions finely and stock in a pan with a large knob of butter and cook until soft but not brown (say 5 minutes). Add in the pumpkin flesh
