Got lots of raw pumpkin, what to do with it?
 

As the title says, I've hallowed out lots of pumpkins, now I'd like to cook something nice with the contents, particularly something sweet and low carb if possible. Any ideas? I keep seeing recipes that call for canned pumpkin, how does that compare with raw?

I've been eating a lot of pumpkin in soups lately. Mix the pumpkins with anything, examples; corn on-the-cob, mixed beans, carrots, onions, peppers, and any kind of meat...... season to taste and enjoy...

Yeah, I made chicken stew with pumpkin today, but I keep seeing it in recipes for pie filling. It just seems unlikely considering what I'm starting with.

I make a mean pumpkin sauce - a little onion diced and mince a couple of cloves of garlic and sauted until transluscent, stir in a cupish of chicken brother and simmer until reduced a bit. Then stir in pumpkin, let simmer for a few minutes, then add cream, salt and pepper to taste. Over chicken, even over shrimp - it is really good. :) Cheers!

I love making Thai curry with squash cubed into it.

Equivalent to canned pumpkin puree means, basically, cook it til tender and puree it (food processor or masher). Very basic.

Roasting the pieces in the oven will probably produce the most dense and flavourful puree.

Then it's all ready for pies, etc.

:wave:

It's actually kind of nice in chili. It adds a sort of richness. Probably stews, too.

Ok thanks, I suspect that pumpkins will be so cheap they are giving them away on Saturday!

Speaking of which, has anyone cooked up (roast, steam, soup, etc.) a "ghost pumpkin"?

I've got a white pumpkin sitting out, and am curious if there's any difference in flavour and/or texture?

Looks great, with the white skin...

:wave:

I love pumpkin soup!

2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt

Melt butter in a heavy saucepan. Saute onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat.
Process or blend until smooth. Return to saucepan and stir in cream.

Heat through and serve.

Simple and simply delish!

Jude, I remember the one year when I helped take care of my grandmothers garden she grew those ghost pumpkins. I don't remember them tasting any different, but they certainly could be sweeter than the normal sort they sell in most stores since the kind I buy are the small sugar variety that taste much better IMHO, and those are the sort my taste would compare them to.

Cook it and eat it.