A couple of weeks before Halloween, I bought two large pumpkins for the girls to decorate. I'm too nervous to carve them, so I let them color them... I figured we'd roast the seeds, make some pumpkin chip cookies (we have a great recipe from The Kids' Table where the girls take cooking classes), and bake a Thanksgiving pie with them when Halloween had passed. A few days before Halloween, however, in Bumble's words I "spilled" Yaya's pumpkin. Unbeknownst to me it had begun to rot. When I realized it, I picked it up to throw it away, lost my grip, and it went SPLAT all over the living room. I wasn't terribly worried about losing one pumpkin because I had gotten them dirt cheap at the fruit store. Now, I'm thrilled it spilled because I am overwhelmed with pumpkin. Just after Halloween I cut up Bumble's pumpkin. It took over two hours to do it! I pureed part of it and used the puree to make 3 batches of pumpkin chip cookies, and one large pot of Mexican pumpkin soup (some of which is still in the freezer). Plus, I still have about 2 cups of puree and a medium container of pumpkin cubes to use, and by the way, I thought I would run out of pumpkin before getting to the Thanksgiving pie, so I bought one more small pie pumpkin. Oh yeah, and Yaya took a field trip to a farm for school and came back with a souvenir pumpkin!
The girls and Daddy are already sick of the pumpkin chip cookies and the leftover soup, so I've been trying to think of ways to use the rest of the pumpkins. I did a search, and I am so thankful for the internet! I never knew there were so many ways to cook with pumpkin. And some of them don't use the traditional pumpkin spices (I hate cinnamon, nutmeg, ginger, etc), and some of them are great for fasting periods.
So, here are some of the ideas I'm planning to try over the next few weeks:
coconut pumpkin soup
pumpkin bean soup
pumpkin chili (I was thinking of ditching the meat & cheese and substituting veggie broth to use this one soon)
pumpkin and peanut curry