Anyhow, we bought two pumpkins today and I wondered how to store them. The seller suggested keeping them somewhere cool and away from direct sunlight to prolong colour and quality. Put something underneath in case it weeps, allow air to circulate, and store them in a single layer, covering them with a blanket or similar it's likely to be very cold.
If they start to go soft:
- cut out the soggy bits and use the rest.
- toast and eat the seeds, so long as they aren't mouldy
- any flesh which is not mouldy can be fed to animals
- as a last resort put on the compost heap which it will add useful moisture - or bury it in your garden.
Now to find some recipes ...
From this site: http://www.goodtoknow.co.uk/recipes/138154/Pumpkin-and-orange-soup
Pumpkin and Orange Soup
375g pumpkin, peeled and roughly chopped (or could use butternut squash)
150g carrots, peeled and roughly chopped
300g onions, peeled and chopped
1.3l vegetable stock (or chicken stock)
100g red lentils
s&p
Finely grated rind and juice of one large orange
Put all ingredients, except orange, into a pot, bring to the boil and simmer about 25 mins, until vegetables are cooked.
Cool slightly, add orange rind and juice and blend, seasoning to taste.
(variation: could add 1 tsp curry powder)
4 November: finally got round to making this today although unfortunately didn't have any carrots so substituted a stick of celery. It tasted pretty good but looked rather bland as it didn't have the marvellous orange colour which would have been obtained from the missing carrots.
See also http://www.goodtoknow.co.uk/recipes/pictures/24610/20-ways-with----pumpkin/2
From this site: http://www.goodtoknow.co.uk/recipes/138154/Pumpkin-and-orange-soup
Pumpkin and Orange Soup
375g pumpkin, peeled and roughly chopped (or could use butternut squash)
150g carrots, peeled and roughly chopped
300g onions, peeled and chopped
1.3l vegetable stock (or chicken stock)
100g red lentils
s&p
Finely grated rind and juice of one large orange
Put all ingredients, except orange, into a pot, bring to the boil and simmer about 25 mins, until vegetables are cooked.
Cool slightly, add orange rind and juice and blend, seasoning to taste.
(variation: could add 1 tsp curry powder)
4 November: finally got round to making this today although unfortunately didn't have any carrots so substituted a stick of celery. It tasted pretty good but looked rather bland as it didn't have the marvellous orange colour which would have been obtained from the missing carrots.
See also http://www.goodtoknow.co.uk/recipes/pictures/24610/20-ways-with----pumpkin/2
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