So I got one of those blue pumpkins this year to put by the front door. I got it at the farmers market on Cherry rd, and specifically asked was the thang gonna be good eats once it finished being seasonal decor? Assurances came forth that it would be, and so the hubby baked it whole, and I seeded it and divided the abundant resulting stuffs into a quart for storage and a near-quart for soup, which we had tonight. I wanted to pronounce the results Jarrahdalicious, but sadly, were less than thrilled with the flavor - it is certainly not the sweet, nutty pumpkin that comes in a can (which is actually a hubbard squash, sorry), nor the sweet, nutty butternut squash, nor sweet, nutty anything. Creamy enough, yeah, a little less orange than pumpkin or butternut, but so lacking in the sweet dept. And lacking in the flavor dept. In fact, I think it actually *took flavor away* from the other ingredients, cause I cant detect the ginger, curry powder, vidalia onions, and chicken broth that I pureed with it to make the soup. Kinda sad. When I use the remaining quart to make a holiday pie, there will be additional sugar involved. And twice the spice. :(
Posted on: Sun, 16 Nov 2014 04:13:16 +0000
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