Pumpkins

12 Comments

  1. David

    Yow Elise…you are the one-stop shop for all things pumpkin!

  2. Dominique

    There’s something about pumpkin soup on Halloween…well, I thought this recipe looked good, so I made a batch. It was delicious! Easy to make, and enough to feed a hungry post-trick-or-treating crowd. Thanks!

  3. Lady Amalthea

    I love pumpkins, especially homemade pumpking pie. I made my first one last year and I’m looking forward to finding time to making a second one soon. Thanks for the links, Elise!

  4. Garrett

    It’s all about the pumpkin seeds for me, otherwise, I’m still a butternut squash kinda girl. LOL.

  5. Kalyn

    Very impressive collection of pumpkin recipes! You’re amazing.

  6. shuna fish lydon

    Elise,

    If you can get down to the Berkeley Farmer’s market any Saturday REALLY soon, I strongly suggest any squash from Annabelle Lenderink– she is growing some heirloom stuff for savoury or sweet applications that are TO DIE FOR!

    I’ll trade you– squash for pomegranates…?

    xo (thanks for the link.)

  7. Sonia

    I love pumpkin anything! Thank you for such a wonderful collection of recipes….

  8. Anonymous

    If you haven’t done it yet, try the pumpkin hummus. Oh my gosh! So good… thanks for this posting… what a find!

  9. Kim

    I LOVE LOVE LOVE pumpkin soup. Thanks so much for putting these links up!

  10. shirley

    How long after you buy a pumpkin from a pumpkin patch is it still good to bake with?

    Great question. Winter squash (pumpkins are just a variety of winter squash) are very hardy. They can easily last a month, and some even two, after picking, if kept in a cool, dry place. Once you cut into them, then they will start to degrade quite quickly. ~Elise

  11. Kanu

    Hi there! Do you have any advice about making pumpkin puree, how long to store it, and how to store it (freezer or fridge)? I hope you can help.

    • Elise

      Hi Kanu,
      Cut a pumpkin in half (not the huge halloween pumpkins, but a medium sized sugar pumpkin meant for baking), and scoop out the seeds and pulp. Place the pumpkin halves cut side down on a foil lined sheet pan. Bake in oven at 375°F until cooked through, about an hour. Remove from oven, let cool, scoop out the flesh and put into a blender. Purée until smooth. The pumpkin purée will keep, covered, in the fridge for a week or for 3 months in the freezer. Good luck!

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