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Thread: cooking a cheese pumpkin

  1. #1
    Join Date
    Jan 2001
    Location
    Ridge, NY
    Posts
    292

    Question cooking a cheese pumpkin

    Hi everyone. I am on a squash kick this fall and want to cook up a cheese pumpkin and use it for a pumpkin pie. I need help on how to cook it so I can do this.

    Thanks.
    Karen

  2. #2
    Join Date
    Nov 2001
    Location
    Everett, WA (In our new home!)
    Posts
    4,409
    This is an out-of-the-way method to get instructions, but maybe they can help you cook your pumpkin for pie, too. This recipe came from the dejanews alt.rec.cooking newsgroup.



    HOT AND SOUR PUMPKIN SOUP

    1 large onion, coarsely chopped
    1 tablespoon chopped garlic
    1 tablespoon chopped peeled fresh ginger
    3 tablespoons vegetable oil
    1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes
    (6 cups) [Canned pureed pumpkin can be substituted if necessary]
    1 cup dry white wine
    2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
    6 lemongrass stalks (bottom 5 inches only), coarsely chopped
    1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
    3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed
    and coarsely chopped (seed chiles if a milder flavor is desired)
    4 kaffir lime leaves (fresh or frozen)
    1/3 cup fresh lime juice
    1/4 cup Asian fish sauce
    1 tablespoon sugar

    Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot
    over moderate heat, covered, stirring occasionally, until onion is
    softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until
    wine is reduced by about half, about 5 minutes. Stir in stock and simmer,
    covered, until pumpkin is tender, about 20 minutes.

    Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately
    high heat until hot but not smoking, then sauté lemongrass, galangal, and
    chiles to taste, stirring, until lightly browned, about 1 minute. Remove
    from heat.

    Purée pumpkin mixture in batches (use caution when blending hot liquids)
    and return to pot. Stir in lemongrass mixture, lime leaves, lime juice,
    fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a
    sieve, discarding solids, and season well with salt and pepper.

    Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
    Makes about 10 cups.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

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  3. #3
    Join Date
    Jul 2003
    Location
    Chicagoland
    Posts
    6,729
    I just scrub up the pumpkins, cut them in half or quarters, depulp them, and roast them in the oven at 400 degrees until soft--fork tender. (about an hour, depends on the size) I then scoop the flesh off the rind and use it as called for in the recipe.
    If loving me is wrong, you don't want to be right.

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    JB

  4. #4
    Join Date
    Jun 2000
    Location
    Lone Star State
    Posts
    20,717
    I didn't know what a cheese pumpkin was until I saw the post above, but the easiest method I have found is to cut them in half, scoop and microwave (I think it was one or two minutes -- found the instructions on this BB) to soften them, then you can remove the rind and cut them as needed for your recipe. Much, much easier than trying to peel and cube the uncooked pumpkin.

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