bixy Posted September 15, 2008 Share Posted September 15, 2008 A friend gave us some pumpkin seedlings. We now have a number of large pumpkins and absolutely no idea what to do with them, never having grown them before. Any ideas?Patrick Link to comment Share on other sites More sharing options...
suein56 Posted September 15, 2008 Share Posted September 15, 2008 [quote user="bixy"]A friend gave us some pumpkin seedlings. We now have a number of large pumpkins and absolutely no idea what to do with them, never having grown them before. [/quote]Lucky you, you can make wonderful soup with pumpkins, and it freezes well too. I will try and find my daughter's delicious recipe and post it, if you'd like.Sue Link to comment Share on other sites More sharing options...
Richard T Posted September 15, 2008 Share Posted September 15, 2008 Or you could make one of these:[img]http://www.tagyerit.com/images/pumpkins/TiffsPmpkinGourd2.jpg[/img]Richard T Link to comment Share on other sites More sharing options...
Gastines Posted September 15, 2008 Share Posted September 15, 2008 Makes wonderful soup. Onions/ginger/pumpkin/add lentils and small pasta. For the best winter warmer.Regards. Link to comment Share on other sites More sharing options...
bixy Posted September 16, 2008 Author Share Posted September 16, 2008 Yes please spg, I would like to see the recipe.Patrick Link to comment Share on other sites More sharing options...
opas Posted September 16, 2008 Share Posted September 16, 2008 Lucky you.I planted around 10 seeds (shop bought) and have got lots of beautifull flowers on them but no fruit. They are in a place with plenty of water, I trimmed them down at one point hoping to get a fruit on, but not a one! Where am I going wrong? Link to comment Share on other sites More sharing options...
5-element Posted September 16, 2008 Share Posted September 16, 2008 Almost same as Opas here: wonderful vibrant yellow flowers, and hardly any fruit this year. The only ones I have had which have produced something are the rogue ones, grown unchecked from last year's seeds in the compost.I too like making pumpkin purée, and mix it with carrot purée (with a dash of orange juice). Also, I do love pumpkin pie American style. It requires that you cook the pumpkin (roasted is best, so that no water is introduced in the flesh), and purée it, add various spices like ginger cinnamon cloves. Mix with an egg, a bit of molasses, put onto a pastry case and bake, and eat with a dollop of mascarpone or thick cream on top.Not only you can make pumpkin soup, but use pumpkin in a mixed vegetable soup. Also use chunks of it in vegetable couscous. And just use it as an ordinary vegetable instead of carrots.Pumpkins are incredibly good for you, full of vitamin A. I can never grow eough of them, and they keep all winter!But there are many varieties, some are better suited to some purposes than others. Butternut squash is lovely, very dense, nutty flavourful. The more watery variety are a little less interesting. Link to comment Share on other sites More sharing options...
bixy Posted September 16, 2008 Author Share Posted September 16, 2008 I didn't really want the seedlings - no room for them. In fact, I wasn't at all sure what a potiron was. I stuck a couple in the ground between some goosegogs. Didn't feed them; when they started to grow over the lawn I mowed them. At first they just produced flowers but later two fruits appeared on each. Seems they thrive on abuse.Thanks for the recipe ideas.Patrick Link to comment Share on other sites More sharing options...
5-element Posted September 16, 2008 Share Posted September 16, 2008 [quote user="bixy"] Seems they thrive on abuse.[/quote]I'll have to remember that for next year. Better than kick the cat.It is true that the one pumpkin plant I have that grew by itself, without TLC or special manure etc., is the one that produced the most (3 fruit) Link to comment Share on other sites More sharing options...
suein56 Posted September 17, 2008 Share Posted September 17, 2008 [quote user="bixy"]Yes please spg, I would like to see the recipe. [/quote]Sorry for the delay; said daughter is hunting for her definitive copy of the pumpkin soup recipe. In recent years she has just been throwing in this and that until she judges the soup to be about right. As I cannot find my copy (I have only made it once as we usually have the soup at her house) she is trying to locate the original recipe for you. Hopefully it will be worth the wait.Sue Link to comment Share on other sites More sharing options...
Celestine Posted September 17, 2008 Share Posted September 17, 2008 Is there fruit on your seedlings yet? I think its going to be too late otherwise. I grow various squashes and theyre all done now with seedlings going out in May as they take a long time to grow and ripen. Link to comment Share on other sites More sharing options...
Gastines Posted September 17, 2008 Share Posted September 17, 2008 Must be the weather! Having picked 6 pumpkins,one weighing in at 10kilos,I notice that several of the new flowers are again bearing fruit[ or veggie,whatever is the correct term ] I was going to clear the old plants but now I hope to get a second lot. Also runner bean plants are flowering again?Regards. Link to comment Share on other sites More sharing options...
suein56 Posted September 21, 2008 Share Posted September 21, 2008 At last, my daughter's pumpkin soup recipe:Prep and cooking time approx 45 mins - serves 625g (1oz) butter1 medium onion, finely chopped200g (7oz) potatoes, peeled and chopped900g (2lb) pumpkin, diced (american/orange preferred)250g (9oz) carrots, diced1.2 litres (2 pints) vegetable stock150ml (1/4 pint) milkdemerara sugar to tastefinely grated nutmeg to tastesalt and freshly ground black pepper Melt the butter and cook the onion gently for 5 mins in a covered saucepan (large), without colouring. Add the potato, pumpkin, carrots and the vegetable stock. Cover, bring to the boil and simmer gently for about 20 mins until the vegetables are tender. Cool a little, then puree in a liquidiser. Return to a clean saucepan and stir in the milk.Add the sugar, nutmeg, salt and pepper to taste. ( daughter finds quite a bit of sugar is needed, but she does have a sweet tooth).Simple as that. Very good for freezing (ideally portioned out into individual servings - just heat up in the microwave).Sue Link to comment Share on other sites More sharing options...
mousseux Posted September 21, 2008 Share Posted September 21, 2008 We were given 4 Pumpkin plants by our neighbour, so far we have 12 and more on the way!! We went on holiday for a week in August, on return found the plants half way across the lawn my OH cut them back and foolishly stuck the cut runners in the ground 'just to see if they take'. They did, and have now sprouted fruits as well.When I make Pumpkin or Butternut Squash soup I add Curry Powder for the spices and 200ml Coconut Milk instead of ordinary milk. Yum! I better get a job lot in! Link to comment Share on other sites More sharing options...
bixy Posted September 21, 2008 Author Share Posted September 21, 2008 Thanks for the recipe ideas - will give it a go.Patrick Link to comment Share on other sites More sharing options...
Athene Posted September 22, 2008 Share Posted September 22, 2008 I sling in some chunks of pumpkin with my roast potatoes! Potatoes need to be parboiled to do this! Link to comment Share on other sites More sharing options...
sueyh Posted September 30, 2008 Share Posted September 30, 2008 Spicy Pumpkin Soup Preparation 15 minutes - Cooking Time 30 - 35 minutes. Freezing not recommended. A hot and spicy autumnal soup with no points!! Perfect as a "stop gap" when hunger persists. Ingredients Low fat cooking spray 1 large onion chopped 2 garlic cloves, chopped finely 1lb 10 oz pumpkin peeled, de-seeded and chopped roughly 1.2 litres (2 pts) vegetable stock salt and freshly ground pepper (if necessary) 1 teaspoon dried chilli flakes (we used chilli powder) snipped fresh chives to garnish 1. Heat a large saucepan and spray with the low fat cooking spray (not sure if this is available in France. Gently fry the onion and garlic for a few minutes until softened. add a little water to the pan if necessary to stop them sticking. 2. Add all the other ingredients except the chives and bring to the boil. Simmer for 20- 25 minutes until the pumpkin is soft, then puree in a food processor or push through a sieve with the back of a wooden spoon. 3. Just before serving check the seasoning and scatter with chives. Variations: Butternut or other squash is equally delicious in this recipe. Link to comment Share on other sites More sharing options...
Joffan Posted October 1, 2008 Share Posted October 1, 2008 Try making pumpkin lanterns - it's nearly halloween!Do a google search "Pumpkin Templates" Link to comment Share on other sites More sharing options...
Joffan Posted October 1, 2008 Share Posted October 1, 2008 Why stop at Soup?Try traditional American Thanksgiving treat - Pumpkin Pie.Pumpkin - pickle, chutney, jam, risotto, muffins, gnocchi and cake to name but a few.Yum Yum - I'm off to buy some Pumpkin soon Link to comment Share on other sites More sharing options...
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