Your painting and description of your town evoke such a sense of place that I almost felt like I was there! The recipes sound terrific too. I once tried baking a pumpkin to use in a pie and considering all the work, I wasn’t that impressed. But I might try it for a soup. The roasted flavor might make a difference.
This recipe is perfect for the chilly, gray rainy day is it today here in Massachusetts. Totally agree with you about using a simple homemade stock for your soup.
Beautiful story, we live a small town too. Rural is soooo much different than urban these days!
There are several varieties of pumpkins we’ve grown at our farm. The large ones are for jack-o-lanterns, the small ones, somewhere between softball size to volleyball are pie pumpkins. If you have a pie pumpkin, it’s worth the work. Split in half, deseed, roast in oven cut side down until you can easily press on the shell and it smashes. Good in sweet or savory end product.
What a gorgeous slice of your life, Vicki! The park in the neighborhood where I grew up is also a gathering place, so this felt homey and cozy to me. I have never cut up a pumpkin to cook with, so don’t take my word for it, but...I’m also on team canned pumpkin!
Your painting and description of your town evoke such a sense of place that I almost felt like I was there! The recipes sound terrific too. I once tried baking a pumpkin to use in a pie and considering all the work, I wasn’t that impressed. But I might try it for a soup. The roasted flavor might make a difference.
Thanks very much Ruth. Yes, I can imagine a fresh baked pumpkin adding a depth of flavor to the soup. Good idea.
Gorgeous painting!
Thank you so much!
And what if...blackberries and pumpkin were combined? A quick bread, maybe? Pancakes?
Hmmm....that does sound like a good quick bread or pancake combination. Thanks!
This recipe is perfect for the chilly, gray rainy day is it today here in Massachusetts. Totally agree with you about using a simple homemade stock for your soup.
It has been rainy and raw here in NJ as well. Hope we both see some sunshine tomorrow! Thanks Amy.
Beautiful story, we live a small town too. Rural is soooo much different than urban these days!
There are several varieties of pumpkins we’ve grown at our farm. The large ones are for jack-o-lanterns, the small ones, somewhere between softball size to volleyball are pie pumpkins. If you have a pie pumpkin, it’s worth the work. Split in half, deseed, roast in oven cut side down until you can easily press on the shell and it smashes. Good in sweet or savory end product.
A link to the pie pumpkins we grew: https://www.johnnyseeds.com/vegetables/pumpkins/pie-pumpkins/new-england-pie-organic-pumpkin-seed-592G.html
Thanks Collette. I checked out your link. I was hoping someone would comment with pumpkin experience! I'll give baking a fresh one a try.
One lovely issue!
Thanks Wayne!
What a gorgeous slice of your life, Vicki! The park in the neighborhood where I grew up is also a gathering place, so this felt homey and cozy to me. I have never cut up a pumpkin to cook with, so don’t take my word for it, but...I’m also on team canned pumpkin!
Thanks Sam!
Looks delicious!
Thanks Jolene!