o happy fault

In my haste to bake a pumpkin before bed time, I reached for the cumin instead of the cinnamon.  This was in addition to brown sugar, butter, nutmeg and just a hint of shoyu.

It was stunning.   Do try.

(and for those of you who did not grow up baking pumpkins, remember:  little ones to cook with, big ones to carve.)

4 thoughts on “o happy fault

  1. Didn’t grow up with pumpkins at all, but with turnips – which are terribly hard to carve but smell wonderful with the candle sizzling them.

    I never do much like the roast, I fear – I love them in the high calorie form of pumpkin pie, of which your countryman, James Beard, has THE definitive recipe (IMHO). However I am on yet another diet (MUST shift the last seven pounds before making all the glam clothes for Bea’s wedding) so this year it must be roast or soup – and without the cream and the rum and the crystallised ginger….

  2. Soup’s the thing then. It’s worth remembering that there’s nothing a pumpkin can do that a kabocha can’t do better.

    My current favourite recipe (dubbed Provost Soup) involves roasting the kabocha, using half as a side dish, then cutting the rest into soup with two carrots, two sticks of celery, an onion, a stock cube, a splash of shoyu and a finely chopped dried chipolte pepper. If you don’t have the chipoltes and can’t get to Lupe Pinto’s on Great Western Road to buy them, abandon the whole thing. It’s far too sweet unless you add the heat and smoke of the chili.

  3. Dare I ask what kabochas and shoyu are?
    How does one bake a pumpkin? Do you eat it like squash? I know only the high calorie form, myself!

  4. Kabocha is another form of winter squash. Sometimes called Japonese lantern, I think. They can be dark green, or (preferably) bright orange/red. They are sort shaped like a lantern.

    Shoyu is a type of soy sauce. Deeper flavour, without as much salty tang.

    You can bake a pumpkin a couple of different ways depending on what you want it for. Whole (lid off, seeds out) is one option — stand in an inch or so of water, and cover with tin foil. Remove foil for the last 10 min. Or, more typically, cut it into wedges, dot with butter and whatever flavourings you want, cover and bake (remove cover for a few minutes). Or you can roast it uncovered if you want to concentrate the flavour.

    Despite all that, if I were making a pie or custard, I would start with canned pumpkin. It usually has more flavour.

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