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  • Funny and interesting blog! Can’t wait to see what sweet thing you make! How about pumpkin cookies with cloves and ginger and cinnamon? Wait a minute… I’m not the Sweet Tooth Friday person- that’s your department. Just a suggestion 🙂

    1. Hey Amber,
      Yeah I did roast some pumpkin to see which method was best. The flavor was great, I imagine it’d be yummy in a gourmet mac and cheese. Soup too! It was just a little too dry for pureeing for use in desserts.

  • Great post Christine, as always 🙂 Now, maybe next week you can show us what to do with all that yummy pumpkin puree?
    .-= Megan (The Runner’s Kitchen)´s last blog ..Mystery Solved? =-.

  • I was just thinking today about how one would go about preparing fresh pumpkin. Must be because of all the pumpkins I’m seeing. Do you think the pumpkin dish at the Helmand restaurant is fresh pumpkin? It tastes so good I can hardly believe it’s from a can but maybe so. I’m a big fan of all things pumpkin so I’m looking forward to a recipe!

    1. Hey M, Yeah I think that Afghani dish is fresh pumpkin, because it isn’t pureed perfectly smooth. It’s also the same lighter color as the pumpkin I made here instead of dark orange like from the can. Now Ill have to find that recipe!

  • Great post! I have never cooked or eaten anything pumpkin related. I had a bite of pumpkin pie as a kid and hated it but I am going to try it again this fall.
    .-= Whitney @ Lettuce Love´s last blog ..Ross and Rachel Salad =-.

    1. Thanks Whitney! I didn’t like pumpkin pie when I was little either. You may find you like fresh pumpkin- I was surprised how much it tasted like butternut squash.

    1. Hey Cheryl, I think you could peel it beforehand, it might just be tougher to remove. After cooking, it pretty much slides right off with a knife. I think the only time it actually makes a difference in leaving it on is during oven roasting because it helps the flesh not to get burnt.

  • your blog is really great, but i must say its a bummer to see someone interested in promoting a whole foods healthy vegan lifestyle recommending cooking with a microwave… ofcourse theyre quick an convenient but theyre a total no-no in terms of food quality! Every book ive ever read about lifestyles like macrobiotics say to avoid microwaves at all costs, and even a quick flip through the classic ‘healing with whole foods’ turns up multiple studies on its negative effect on the molecular structure of the food. I could be wrong for sure, and im sure its a controversial subject, but i just wanted to bring it up. Ill be making pumpkin puree later this week, but ill have to do my best with the baking method 😉

    1. I wanted to agree with ‘tiffany’ … Loved the post, but was very surprised to read the recommendation for the microwave. I’ll be taking my chances with baking as well.

  • I just wanted to let you know this is my go to recipe for how to make fresh pumpkin. I’ve tried it both ways, in the oven and this way. In the oven makes all my pumpkin dishes taste too earthy. I love the way you only taste the pumpkin and not dirt, skin, seeds or stem with your method. I’ve been told I make the best pumpkin pie on the planet! 😉 Thanks!

  • Has anyone tried pumpkinscones. Recipe:
    3/4 cup cold cooked pumpkin mashed
    3/4 cup brown sugar
    100 mls cream
    200 mls of ginger beer softdrink
    5 cups self raising flour
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon nutmeg.
    Preheat over to 220 deg (200 fanforced oven). Grease and line baking tray.
    place mashed pumpkin and brown sugar in a large bowl. Mix with cream and gingerbeer.
    sift over flour salt ginger and nutmeg. Combine well. Turn dough out on to floured surface. Roll out to a 25 cm thickness. Cut out scones with 6 cm cutter. Place on tray. Glaze with milmilk.
    place in preheated oven 12-15 minutes. Serve warm with butter or cream.

  • Try ,1 sweet potato thin slice a couple of apples, add a a touch of cinnamon add to saucepan ,add some water ,and cook until tender ,take.if heat and let cool drizzle a tiny amount of maple syrup, store in fridge this does me near a week ,i have it with low fat yoghurt, if you like sultanans you can a few when cooking , this curbs me looking some thing sweet

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