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Real pumpkin; eat it?

post #1 of 10
Thread Starter 
What do you do with real pumpkin innards? I heard they're tasteless.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 10
All the guts/seeds that you scoop out? Blech! I give them the heave-ho. The meat inside like all other regular squash? Yeah. Eat that. NO problemmo. It is however, a very mild flavor on it's own, needing serious seasoning. I usually use sweet potato instead for whenever "pumpkin" is called for. But that's Me, "Mr. NO Authenticity Followed". LOL @ Me.
post #3 of 10

Clean the seeds, toast them and add them to salads. They're really good. Look up pumpkin seeds for more ideas. 

post #4 of 10
Oh yeah. That's a good idea that I forgot. Duh.
post #5 of 10

Toast the strings and seeds, then simmer in coconut milk. Blend, strain and use as a stock for a curry utilizing the meat of the pumpkin.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 10

I make a Latino style pork and pumpkin stew that is really good.  I like pumpkins that are a little bigger than pie, but never as bug as jack-o-lantern size. 

 

To be perfectly honest - it's cheaper to buy organic roasted pepitas than to fire up the oven, sift through the muck and make my own.

post #7 of 10
Thread Starter 
I think I will discard the goop and just roast the seeds.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 10

KYHeirloomer has written some good content on pumpkins here in the past. For eating, you want what are called cheese pumpkins. Better texture and taste. 

 

http://www.cheftalk.com/t/62210/pumpkin-recipes-desperately-needed#post_325022  The whole thread is pretty good too, not just that post.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #9 of 10
Toast the seeds on a pan and sprinkle with soy sauce while they're still hot. They make a nice salty snack that are good for salads or just little something for your kitchen staff to munch upon.
post #10 of 10
Thread Starter 
I've been so busy I haven't even carved the darn pumpkin yet. But I will remember that when I do and share it with my kitchen staff (Mr. Salt and Pepper shakers)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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