A girlfriend brought over a patch of pumpkins. White, orange, little, decorative. She didn’t know what to do with them but she knew I would do something with them. (She also brought 3 parcels of kale with the same line of: you’ll know what to do with these)
I had never cooked with white pumpkins before so I had to research whether they were even edible. The generic Halloween carving pumpkin is not for eating: the flesh is too watery and stringy. According to various Google links, it did appear that the white pumpkins could be used for cooking.
Over the course of the week, I made:
- Pumpkin Tureen Soup
- Pumpkin Rarebit Soup
- Eggplant, green beans, and basil in coconut-tomato curry
- Crusted Pumpkin wedges with sour cream
- Halloween Souffles
- Pumpkin Mousse
The white pumpkin really shouldn’t be used for cooking unless it’s in a well blended soup. One pumpkin was so aromatic that it smelled like a melon.
At the end of the week, Daughter suggested that we reassemble our trebuchet and launch the last white pumpkin down the street.
