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Katherine grew pumpkins and gave us several. OtherJen is coming for lunch. I have a bowl of really good chicken stock in the fridge.
Contiguity is all. I decided to make pumpkin soup.
As I tend to when I haven't done a thing before, I scouted internet recipes and was swiftly bored by "peel and chunk your pumpkin"-type instructions. I've peeled butternut squash before, and it's no fun at all. So I just cut the thing in half with my trusty German ten-inch (Japanese blades are great, but sometimes I just want weight), scooped out all the seeds with a teaspoon, massaged flesh and rind with olive oil and laid both halves cut face down on a baking tray. Into a medium-hot oven for an hour, and they looked like this:
I left them overnight to cool, and this morning I figured I'd be scraping roast flesh out of the skins with another teaspoon.
Not so much.
I went to lift one half off the tray, and - well. This is what they did.
Yay pumpkin. Yay me.
Contiguity is all. I decided to make pumpkin soup.
As I tend to when I haven't done a thing before, I scouted internet recipes and was swiftly bored by "peel and chunk your pumpkin"-type instructions. I've peeled butternut squash before, and it's no fun at all. So I just cut the thing in half with my trusty German ten-inch (Japanese blades are great, but sometimes I just want weight), scooped out all the seeds with a teaspoon, massaged flesh and rind with olive oil and laid both halves cut face down on a baking tray. Into a medium-hot oven for an hour, and they looked like this:
I left them overnight to cool, and this morning I figured I'd be scraping roast flesh out of the skins with another teaspoon.
Not so much.
I went to lift one half off the tray, and - well. This is what they did.
Yay pumpkin. Yay me.
