We drove out to a local vegetable and fruit farm this morning looking for
pumpkins. We bought two beautiful pie pumpkins and a similarly sized white
pumpkin. Tomorrow I will halve them, bake them, peel and hand mash them,
cook them further in a pot to eliminate excess moisture, then freeze them for
use in pumpkin pies and pumpkin bread.

I'm curious to see how the white pumpkin will be in recipes. I understand
the interior is orange, but I've never had one before.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 9hrs 10mins
*******************************************
Prozac, cause sometimes you feel like
a nut, sometimes you don't.

Wayne Boatwright wrote:
>
> We drove out to a local vegetable and fruit farm this morning looking for
> pumpkins. We bought two beautiful pie pumpkins and a similarly sized white
> pumpkin. Tomorrow I will halve them, bake them, peel and hand mash them,
> cook them further in a pot to eliminate excess moisture, then freeze them for
> use in pumpkin pies and pumpkin bread.
>
> I'm curious to see how the white pumpkin will be in recipes. I understand
> the interior is orange, but I've never had one before.

I haven't tried the white pumpkins, however I did at one point many
moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
parallel making a pie with the same recipe but using the Libby's canned
pumpkin. They were indistinguishable, so from that time forward I have
just bought the canned pumpkin and saves myself a lot of effort.

Pete C. wrote:
> Wayne Boatwright wrote:
>>
>> We drove out to a local vegetable and fruit farm this morning
>> looking for pumpkins. We bought two beautiful pie pumpkins and a
>> similarly sized white pumpkin. Tomorrow I will halve them, bake
>> them, peel and hand mash them, cook them further in a pot to
>> eliminate excess moisture, then freeze them for use in pumpkin pies
>> and pumpkin bread.
>>
>> I'm curious to see how the white pumpkin will be in recipes. I
>> understand the interior is orange, but I've never had one before.
>
> I haven't tried the white pumpkins, however I did at one point many
> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while
> in parallel making a pie with the same recipe but using the Libby's
> canned pumpkin. They were indistinguishable, so from that time
> forward I have just bought the canned pumpkin and saves myself a lot
> of effort.


I agree, when making pumpkin soup it's much easier to buy the canned stuff


Jill

jmcquown wrote:

>> I haven't tried the white pumpkins, however I did at one point many
>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while
>> in parallel making a pie with the same recipe but using the Libby's
>> canned pumpkin. They were indistinguishable, so from that time
>> forward I have just bought the canned pumpkin and saves myself a lot
>> of effort.
>
>
> I agree, when making pumpkin soup it's much easier to buy the canned
> stuff

FWIW I made some pumpkin and butternut squash soup last week using a
squash from a local stand and a pumpkin from our neighbour's patch. It
was a lot of work to peel, seed and chop them but the results were well
worth it.

On Sat 11 Oct 2008 04:34:57p, Dave Smith told us...

> jmcquown wrote:
>
>>> I haven't tried the white pumpkins, however I did at one point many
>>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while
>>> in parallel making a pie with the same recipe but using the Libby's
>>> canned pumpkin. They were indistinguishable, so from that time
>>> forward I have just bought the canned pumpkin and saves myself a lot
>>> of effort.
>>
>>
>> I agree, when making pumpkin soup it's much easier to buy the canned
>> stuff
>
> FWIW I made some pumpkin and butternut squash soup last week using a
> squash from a local stand and a pumpkin from our neighbour's patch. It
> was a lot of work to peel, seed and chop them but the results were well
> worth it.
>

I absolutely agree, Dave. OTOH, for those who can't tell the difference,
then I'm sure the canned is just fine. I have no trouble at all telling
the difference in pies made from canned pumpkin and fresh pumpkin. It's
mostly in the texture.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 21mins
*******************************************
The road to a friend's house is never
difficult nor long.

Wayne Boatwright wrote:
>
>>
>
> I absolutely agree, Dave. OTOH, for those who can't tell the difference,
> then I'm sure the canned is just fine. I have no trouble at all telling
> the difference in pies made from canned pumpkin and fresh pumpkin. It's
> mostly in the texture.

Just for the record... I was referring to the soup. I made a few pumpkin
pies with fresh pumpkin. I thought they were pretty good. My wife did
not like the texture. So now I used canned for the pies.

On Sat 11 Oct 2008 04:14:07p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> We drove out to a local vegetable and fruit farm this morning looking
>> for pumpkins. We bought two beautiful pie pumpkins and a similarly
>> sized white pumpkin. Tomorrow I will halve them, bake them, peel and
>> hand mash them, cook them further in a pot to eliminate excess
>> moisture, then freeze them for use in pumpkin pies and pumpkin bread.
>>
>> I'm curious to see how the white pumpkin will be in recipes. I
>> understand the interior is orange, but I've never had one before.
>
> I haven't tried the white pumpkins, however I did at one point many
> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
> parallel making a pie with the same recipe but using the Libby's canned
> pumpkin. They were indistinguishable, so from that time forward I have
> just bought the canned pumpkin and saves myself a lot of effort.

It depends on your goal. There's certainly nothing wrong with Libby's
canned pumpkin. However, I don't like my pumpkin "buttery smooth", nor do
I like it chunky, but I do like a little bit of texture in it. The only
way to get that is to cook your own.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 43mins
*******************************************
There's nothing you can know that
isn't known

"Pete C." wrote:
>
> I haven't tried the white pumpkins, however I did at one point many
> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
> parallel making a pie with the same recipe but using the Libby's canned
> pumpkin. They were indistinguishable, so from that time forward I have
> just bought the canned pumpkin and saves myself a lot of effort.

If I recall correctly, canned pumpkin is not actually
pumpkin. It's some kind of squash, but not pumpkin.
They use this squash because it's tastes better or
it's easier to process or something.

Sort of like how the mushrooms in canned and dried
mushroom soup are not mushrooms. They are _Boletus_
_edulis_, a fungus which has a good flavor and
appearance, better than you can get from mushrooms.

On Sat 11 Oct 2008 05:16:02p, Mark Thorson told us...

> "Pete C." wrote:
>>
>> I haven't tried the white pumpkins, however I did at one point many
>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
>> parallel making a pie with the same recipe but using the Libby's canned
>> pumpkin. They were indistinguishable, so from that time forward I have
>> just bought the canned pumpkin and saves myself a lot of effort.
>
> If I recall correctly, canned pumpkin is not actually
> pumpkin. It's some kind of squash, but not pumpkin.
> They use this squash because it's tastes better or
> it's easier to process or something.
>
> Sort of like how the mushrooms in canned and dried
> mushroom soup are not mushrooms. They are _Boletus_
> _edulis_, a fungus which has a good flavor and
> appearance, better than you can get from mushrooms.
>

Maybe that's why I prefer "real" pumpkins over canned, because I grew up
eating baked goods made from real pumpkins. I also don't care for the
texture of canned "pumpkin".

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 6hrs 45mins
*******************************************
The right to revolt has sources deep
in our history. --William O. Douglas

Mark Thorson wrote:
>
> "Pete C." wrote:
> >
> > I haven't tried the white pumpkins, however I did at one point many
> > moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
> > parallel making a pie with the same recipe but using the Libby's canned
> > pumpkin. They were indistinguishable, so from that time forward I have
> > just bought the canned pumpkin and saves myself a lot of effort.
>
> If I recall correctly, canned pumpkin is not actually
> pumpkin. It's some kind of squash, but not pumpkin.
> They use this squash because it's tastes better or
> it's easier to process or something.

The only ingredient listed on the can is "pumpkin".

On Oct 11, 7:32*pm, "Pete C." > wrote:
> Mark Thorson wrote:
>
> > "Pete C." wrote:
>
> > > I haven't tried the white pumpkins, however I did at one point many
> > > moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
> > > parallel making a pie with the same recipe but using the Libby's canned
> > > pumpkin. They were indistinguishable, so from that time forward I have
> > > just bought the canned pumpkin and saves myself a lot of effort.
>
> > If I recall correctly, canned pumpkin is not actually
> > pumpkin. *It's some kind of squash, but not pumpkin.
> > They use this squash because it's tastes better or
> > it's easier to process or something.
>
> The only ingredient listed on the can is "pumpkin"

========================================
AFAIK a pumpkin IS a squash. . . the difference being that a pumpkin
is orange inside and out. Acorn, butternut, buttercup, kabocha are
all very different shapes and green on the outside and orange inside.
Who the hell knows what "spaghetti squash is?!?

If I had more time and energy, and someone to eat the results, I would
make a squash pie, a pumpkin pie and a sweet potato pie just to see if
most folks could tell the difference. Anybody ever see a carrot pie?
Lynn in Fargo

On Sat 11 Oct 2008 05:43:50p, Lynn from Fargo told us...

> On Oct 11, 7:32*pm, "Pete C." > wrote:
>> Mark Thorson wrote:
>>
>> > "Pete C." wrote:
>>
>> > > I haven't tried the white pumpkins, however I did at one point many
>> > > moons ago get a pumpkin, bake, peel, mash, etc. and make a pie
>> > > while
> in
>> > > parallel making a pie with the same recipe but using the Libby's
>> > > cann
> ed
>> > > pumpkin. They were indistinguishable, so from that time forward I
>> > > hav
> e
>> > > just bought the canned pumpkin and saves myself a lot of effort.
>>
>> > If I recall correctly, canned pumpkin is not actually
>> > pumpkin. *It's some kind of squash, but not pumpkin.
>> > They use this squash because it's tastes better or
>> > it's easier to process or something.
>>
>> The only ingredient listed on the can is "pumpkin"
>
> =======================================AFAIK a pumpkin IS a squash. . .
> the difference being that a pumpkin is orange inside and out. Acorn,
> butternut, buttercup, kabocha are all very different shapes and green on
> the outside and orange inside. Who the hell knows what "spaghetti squash
> is?!?
>
> If I had more time and energy, and someone to eat the results, I would
> make a squash pie, a pumpkin pie and a sweet potato pie just to see if
> most folks could tell the difference. Anybody ever see a carrot pie?
> Lynn in Fargo
>

I have made carrot pie and it has a delicate delicious flavor. IIRC, I
only used a bit of nutmeg to spice it. I wasn't trying to make it taste
like pumpkin pie. I have also made parsnip pie, which I was really fond
of, also spiced with just nutmeg. I can *always* tell the difference
between a sweet potato pie and any kind of squash pie. When it comes to
squash pie, I think I'd just rather stick with pumpkin than play around
with any of the other squashes, although I'm sure they probably be good.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 6hrs 14mins
*******************************************
The cats let us live here.
*******************************************

"Lynn from Fargo" > wrote in message
...
On Oct 11, 7:32 pm, "Pete C." > wrote:
> Mark Thorson wrote:
>
> > "Pete C." wrote:
>
> > > I haven't tried the white pumpkins, however I did at one point many
> > > moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while
> > > in
> > > parallel making a pie with the same recipe but using the Libby's
> > > canned
> > > pumpkin. They were indistinguishable, so from that time forward I have
> > > just bought the canned pumpkin and saves myself a lot of effort.
>
> > If I recall correctly, canned pumpkin is not actually
> > pumpkin. It's some kind of squash, but not pumpkin.
> > They use this squash because it's tastes better or
> > it's easier to process or something.
>
> The only ingredient listed on the can is "pumpkin"

========================================
AFAIK a pumpkin IS a squash. . . the difference being that a pumpkin
is orange inside and out. Acorn, butternut, buttercup, kabocha are
all very different shapes and green on the outside and orange inside.
Who the hell knows what "spaghetti squash is?!?

If I had more time and energy, and someone to eat the results, I would
make a squash pie, a pumpkin pie and a sweet potato pie just to see if
most folks could tell the difference. Anybody ever see a carrot pie?
Lynn in Fargo

When I was a child someone gave my mother a squash that was not a
pumpkin but orange inside. She made a pie following a pumpkin pie recipe
as I recall it was very good.

"Pete C." wrote:
>
> Mark Thorson wrote:
> >
> > If I recall correctly, canned pumpkin is not actually
> > pumpkin. It's some kind of squash, but not pumpkin.
> > They use this squash because it's tastes better or
> > it's easier to process or something.
>
> The only ingredient listed on the can is "pumpkin".

Yes, international regulatory authorities accept
the squash substitute as falling within that label
description. Just as the mushroom soup makers are
granted the liberty to call some other fungus a
"mushroom". Industry wanted these things, there
didn't seem to be any risk to letting them have
their way, the public wasn't being cheated, and
nobody opposed them. Nobody is hurt, except the
occasional crank who also opposes GMO food, etc.

And to you, crank, I say: Why do you not also
oppose large orange gourds masquerading as pumpkins
in giant pumpkin contests? Those are NOT pumpkins!
A very large pumpkin might weigh as much as 100
pounds or so. The winners in these so-called giant
pumpkin contests are far heavier than that. A pumpkin
that big would fall apart under its own weight.

I suggest the winner of such contests, in order
to claim the prize, should be required to eat
half a pound of the flesh his winning "pumpkin".

Mark Thorson wrote:
snip
>
> And to you, crank, I say: Why do you not also
> oppose large orange gourds masquerading as pumpkins
> in giant pumpkin contests? Those are NOT pumpkins!
> A very large pumpkin might weigh as much as 100
> pounds or so. The winners in these so-called giant
> pumpkin contests are far heavier than that. A pumpkin
> that big would fall apart under its own weight.
>
The term is correct. See http://en.wikipedia.org/wiki/Pumpkin I started
reading the article to be able to give a cite to back me up. The entire
article is quite interesting -- I hadn't realized that the entire plant was
edible and is used and that it was so loaded with nutrients.
Janet

Mark Thorson wrote:
> "Pete C." wrote:
>>
>> I haven't tried the white pumpkins, however I did at one point many
>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while
>> in parallel making a pie with the same recipe but using the Libby's
>> canned pumpkin. They were indistinguishable, so from that time
>> forward I have just bought the canned pumpkin and saves myself a lot
>> of effort.
>
> If I recall correctly, canned pumpkin is not actually
> pumpkin. It's some kind of squash

Pumpkin is a winter squash aka gourd.

Jill

Mark Thorson > wrote:

> Sort of like how the mushrooms in canned and dried
> mushroom soup are not mushrooms. They are _Boletus_
> _edulis_, a fungus which has a good flavor and
> appearance, better than you can get from mushrooms.

You are kidding, right?

Victor

Victor Sack wrote:
>
> Mark Thorson > wrote:
>
> > Sort of like how the mushrooms in canned and dried
> > mushroom soup are not mushrooms. They are _Boletus_
> > _edulis_, a fungus which has a good flavor and
> > appearance, better than you can get from mushrooms.
>
> You are kidding, right?

_Boletus_ is not a mushroom. It has no gills.

In article >,
Mark Thorson > wrote:

> Victor Sack wrote:
> >
> > Mark Thorson > wrote:
> >
> > > Sort of like how the mushrooms in canned and dried
> > > mushroom soup are not mushrooms. They are _Boletus_
> > > _edulis_, a fungus which has a good flavor and
> > > appearance, better than you can get from mushrooms.
> >
> > You are kidding, right?
>
> _Boletus_ is not a mushroom. It has no gills.

Um, mushrooms don't have to have gills to fit the definition. It's
merely a polypore.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Mark Thorson > wrote:

> Victor Sack wrote:
> >
> > Mark Thorson > wrote:
> >
> > > Sort of like how the mushrooms in canned and dried
> > > mushroom soup are not mushrooms. They are _Boletus_
> > > _edulis_, a fungus which has a good flavor and
> > > appearance, better than you can get from mushrooms.
> >
> > You are kidding, right?
>
> _Boletus_ is not a mushroom. It has no gills.

Boletus is a pore/tube mushroom. Pore/tube and polypore mushrooms have
no gills. Your taxonomy, though not unknown, is still the opposite of
apodictic. You could as well say that there is only one mushroom in
the whole wide world: Agaricus bisporus and its varieties. And you
would say, no doubt, that morels and truffles are actually yeasts, as
they are in the same subphylum as baker's yeast. Even though the term
"mushroom" has no technical basis, I would say that 99% of mycologists
would disagree with you regardless. They call Boletaceae mushrooms. I
could easily post a hundred references. Here are just a few, found in
about five minutes:

<http://grande.nal.usda.gov/ibids/index.php?mode2=detail&origin=ibids_references&the row=762824>
<http://mdc.mo.gov/nathis/mushrooms/mushroom/edible.htm>
<http://www.invasive.org/browse/subimages.cfm?SUB=13326>
<http://www.ncbi.nlm.nih.gov/pubmed/2499689>
<http://www.mushroomthejournal.com/startingout/whatsamushroom.html>

As to the "not mushroom bolete" in canned and dried mushroom soup, you
must be living in a world all of your own. A few brands include some
bolete, most do not, for the simple fact that Boletus edulis is very
expensive. It is not cultivated on any significant scale, let alone a
viable commercial one.

Victor

In article >,
(Victor Sack) wrote:

> Mark Thorson > wrote:
>
> > Sort of like how the mushrooms in canned and dried
> > mushroom soup are not mushrooms. They are _Boletus_
> > _edulis_, a fungus which has a good flavor and
> > appearance, better than you can get from mushrooms.
>
> You are kidding, right?

I think so. He has a weird sense of humor, though.

http://en.wikipedia.org/wiki/Boletus_edulis

The first line reads:

Boletus edulis is an edible basidiomycete mushroom. Most commonly known
as porcini (from the plural of its Italian name porcino), it has a
number of common names, including cep

--
Dan Abel
Petaluma, California USA

"Mark Thorson" > wrote in message
...
> "Pete C." wrote:
>>
>> I haven't tried the white pumpkins, however I did at one point many
>> moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
>> parallel making a pie with the same recipe but using the Libby's canned
>> pumpkin. They were indistinguishable, so from that time forward I have
>> just bought the canned pumpkin and saves myself a lot of effort.
>
> If I recall correctly, canned pumpkin is not actually
> pumpkin. It's some kind of squash, but not pumpkin.
> They use this squash because it's tastes better or
> it's easier to process or something.


Nope! 100% canned pumpkin.

See below.

Dimitri

http://www.verybestbaking.com/produc...s/history.aspx


When Pilgrims first arrived in the New World, they discovered many new
things. One was the Native American's use of pumpkin. Many people associate
pumpkin pie with the Pilgrims, but in actuality their first pies were not
pies at all. Early Americans would scoop out a pumpkin, fill it with milk
and pumpkin flesh and cook it for hours in hot ashes, often adding spices
and syrup to make pudding.

Pumpkin soon became a focal point for the Pilgrims' Thanksgiving
festivities, so much so that one early celebration was actually postponed
until the arrival of a supply ship carrying molasses - a vital ingredient
for baking the much-loved pies.
Early American cooks soon found all kinds of culinary uses for pumpkin. This
golden fruit of the vine found its way into breads, puddings and sauces.
Settlers would also dry out slices of pumpkin and store them for later when
the snow was high and food was scarce. Pumpkin still remains a staple in
America's kitchens even to this day.

LIBBY'S Pumpkin first found its way to grocers' shelves in 1929, when a food
canning company in Chicago expanded its product line to include America's
unique fruit. Unlike the average field pumpkin or Jack O'Lantern variety,
Libby's only uses a pumpkin known for its rich, golden color, creamy texture
and pure pumpkin flavor - the Dickinson. In fact, Libby's has developed its
own special strain of Dickinson through years of agricultural research.

LIBBY'S 100% Pure Pumpkin is exactly that - with no additives or
preservatives. We wouldn't want anything to interfere with our unique,
delicious pumpkin flavor.

LIBBY'S has always been the major producer of canned pumpkin, planting
approximately 4,000 acres of pumpkin each year. LIBBY'S Pumpkin is used to
create more than 50 million pies every Thanksgiving. Additionally, many
people use pumpkin year round to create delicious delights other than
pumpkin pie with favorite recipes such as the ones you'll find here on our
Web site.

Wayne Boatwright wrote:
>
> We drove out to a local vegetable and fruit farm this morning looking for
> pumpkins. We bought two beautiful pie pumpkins and a similarly sized white
> pumpkin. Tomorrow I will halve them, bake them, peel and hand mash them,
> cook them further in a pot to eliminate excess moisture, then freeze them for
> use in pumpkin pies and pumpkin bread.
>
> I'm curious to see how the white pumpkin will be in recipes. I understand
> the interior is orange, but I've never had one before.
>

Give this a try:

Brandied Pumpkin Soup (from 'Too Busy to Cook?')

2 1/2 cups cooked pumpkin
1/4 cup (1/2 stick, 2 oz) butter
1/2 cup onion, finely chopped
1/4 tsp each ginger and nutmeg (or to taste)
3 1/2 cups chicken or veg broth
1 cup half-and-half (or milk)
2 tbs brandy
salt, pepper

Cook onion in butter until transparent in soup pan. Add spices and broth
and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer
until soup is heated. Add brandy and salt/pepper. Serve hot with
croutons or cold with sour cream on top.

Bon appetit; that's who published the book!

(We don't like pumpkin, so we use other squash or sweet potatoes.)

On Sun 12 Oct 2008 09:52:18a, Arri London told us...


> Give this a try:
>
> Brandied Pumpkin Soup (from 'Too Busy to Cook?')
>
> 2 1/2 cups cooked pumpkin
> 1/4 cup (1/2 stick, 2 oz) butter
> 1/2 cup onion, finely chopped
> 1/4 tsp each ginger and nutmeg (or to taste)
> 3 1/2 cups chicken or veg broth
> 1 cup half-and-half (or milk)
> 2 tbs brandy
> salt, pepper
>
> Cook onion in butter until transparent in soup pan. Add spices and broth
> and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer
> until soup is heated. Add brandy and salt/pepper. Serve hot with
> croutons or cold with sour cream on top.
>
> Bon appetit; that's who published the book!

That looks good. Thanks!

> (We don't like pumpkin, so we use other squash or sweet potatoes.)

What is it about pumpkin you don't like?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 14hrs 3mins
*******************************************
It's always easier to just fall than
to try to climb.

Wayne Boatwright wrote:
>
> On Sun 12 Oct 2008 09:52:18a, Arri London told us...
>
>
> > Give this a try:
> >
> > Brandied Pumpkin Soup (from 'Too Busy to Cook?')
> >
> > 2 1/2 cups cooked pumpkin
> > 1/4 cup (1/2 stick, 2 oz) butter
> > 1/2 cup onion, finely chopped
> > 1/4 tsp each ginger and nutmeg (or to taste)
> > 3 1/2 cups chicken or veg broth
> > 1 cup half-and-half (or milk)
> > 2 tbs brandy
> > salt, pepper
> >
> > Cook onion in butter until transparent in soup pan. Add spices and broth
> > and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer
> > until soup is heated. Add brandy and salt/pepper. Serve hot with
> > croutons or cold with sour cream on top.
> >
> > Bon appetit; that's who published the book!
>
> That looks good. Thanks!
>
> > (We don't like pumpkin, so we use other squash or sweet potatoes.)
>
> What is it about pumpkin you don't like?
>

Perhaps too many badly-made pumpkin pies? Not that I'm a speciesist by
any means Never cared for it, other than the pumpkins available in my
Bengali neighbourhood in London. Could buy them by the slice, so never
had to cope with an entire one. Those were every colour-skinned but
orange and had much more flavour than the usual US pie pumpkins.

Arri London wrote:
> Wayne Boatwright wrote:

>> What is it about pumpkin you don't like?

> Perhaps too many badly-made pumpkin pies? Not that I'm a speciesist by
> any means Never cared for it, other than the pumpkins available in
> my Bengali neighbourhood in London.

Quoting Cook's Illustrated, the best thing about pumpkin pie is
you only have to eat it once a year. Made me laugh. It's not
my favorite, either, though I'll have a slice on Tday.

nancy

On Mon, 13 Oct 2008 13:18:18 -0400, "Nancy Young"
> wrote:

>Arri London wrote:
>> Wayne Boatwright wrote:
>
>>> What is it about pumpkin you don't like?
>
>> Perhaps too many badly-made pumpkin pies? Not that I'm a speciesist by
>> any means Never cared for it, other than the pumpkins available in
>> my Bengali neighbourhood in London.
>
>Quoting Cook's Illustrated, the best thing about pumpkin pie is
>you only have to eat it once a year. Made me laugh. It's not
>my favorite, either, though I'll have a slice on Tday.
>
I love pumpkin pie, I certainly prefer Libby's over some restaurant
version, but I don't eat pie of any type very often. It's not worth
my time to even make an apple pie these days. Most of it will just go
to waste.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Nancy Young wrote:
>
> Arri London wrote:
> > Wayne Boatwright wrote:
>
> >> What is it about pumpkin you don't like?
>
> > Perhaps too many badly-made pumpkin pies? Not that I'm a speciesist by
> > any means Never cared for it, other than the pumpkins available in
> > my Bengali neighbourhood in London.
>
> Quoting Cook's Illustrated, the best thing about pumpkin pie is
> you only have to eat it once a year. Made me laugh. It's not
> my favorite, either, though I'll have a slice on Tday.
>
> nancy

Some year or another will make one for ourselves. Mostly they are far
too sweet and vastly overspiced for my taste. Sweet potato pie is much
nicer

On Sun, 12 Oct 2008 10:52:18 -0600, Arri London >
wrote:

snippage

>
>Brandied Pumpkin Soup (from 'Too Busy to Cook?')
>
>2 1/2 cups cooked pumpkin
>1/4 cup (1/2 stick, 2 oz) butter
>1/2 cup onion, finely chopped
>1/4 tsp each ginger and nutmeg (or to taste)
>3 1/2 cups chicken or veg broth
>1 cup half-and-half (or milk)
>2 tbs brandy
>salt, pepper
>
>Cook onion in butter until transparent in soup pan. Add spices and broth
>and bring to a boil. Stir in pumpkin and half-and-half/milk. Simmer
>until soup is heated. Add brandy and salt/pepper. Serve hot with
>croutons or cold with sour cream on top.
>
>Bon appetit; that's who published the book!
>
>(We don't like pumpkin, so we use other squash or sweet potatoes.)

Dang, that looks great, thanks.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4