The Everlasting Pumpkin
This huge Jarrahdale pumpkin I bought for Halloween decoration and finally roasted for Thanksgiving yielded many more cups of sugary sweet puree than I know what to do with. It’s abundance is to be appreciated in these dire economic times.
I used it make pumpkin tiramisu for Thanksgiving dessert. I froze two containers full of the orangey mush. And I still have a big bowlful of the stuff in the fridge that thankfully hasn’t gone bad yet.
So I used it to make vegan pumpkin black-bottom-like cupcakes for a holiday party for the ESL school where I’ve volunteer taught. Check out the yummy recipe (who knew tofu cream cheese would taste so real) here.
And on a whim tonight, I made a pumpkin sage cream sauce (see above). I first sauteed onions, garlic and leftover sliced leeks in olive oil, added a cup of chicken broth, freshly cut sage leaves, ample scoops of that old pumpkin puree and then stirred in some creme fraiche for creaminess just before serving. It was a perfect compliment to the fresh apple-potato-cremini mushroom ravioli I had picked up at Pastaworks in Portland.
So what should I do with the rest of the pumpkin puree? Any suggestions or recipes would be appreciated. Did I also mention the fridge full of turkey meat and stock? Not that I’m complaining. I’ll host Thanksgiving any year!