Forget the canned stuff. Homemade pumpkin purée tastes pleasantly fresher and lighter. Use a halved pie pumpkin (for best results) or large chunks from a jack-o’-lantern pumpkin. Roast the pumpkin pieces until tender. Scrape the flesh from the skin and purée it. Recipe: D.I.Y. Pumpkin Purée. Dishes to try it in: Seasonal Pumpkin Soup and Pumpkin Hummus. A 1 lb (500 g) chunk of pumpkin yields 1 cup (250 mL) purée when you use a food processor or 1-1/4 cups (300 mL) when mashed by hand. You can also purée using a potato ricer or food mill. Make a big batch and freeze it in zip-lock bags. How to microwave, steam, boil or grill pumpkin, pg. 296 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.