Pink pumpkins

Today’s post is a tribute to my friend Joanna at Midwesternbite. If I remember correctly, Joanna feels that

(a) There is far too much pumpkin madness in the fall in the food blogger world

and that

(b) Pumpkins are not seasonal

Now. In life, I tend to be a person who keeps a few friends close rather than many friends at arm’s length. I like to think I’m selective. I enjoy unique voices, which applies to my in-person friends, but which I’ve also found applies to my blog tastes. So, when I heard that Joanna would be taking a break from blogging for a while, I was disappointed because her unique voice was going to go silent on me. Oh crapola. I understand, and all. She had a baby fairly recently and sometimes that means re-prioritizing. When I had my son I had to ignore the volunteer work I was doing at Amnesty International because it just wasn’t doable anymore. When my email address changed, they even snail-mailed me what they had tried to email, showing the “user doesn’t exist,” rejection across the top of the page. I was too embarrassed to call them back, but I do still donate. (Don’t let them know I’m around, k? I still feel terrible about leaving. Unless I’m in prison, and then ask them to write lots and lots of letters.)

Anyway, my point is, kids are cute, but they can be real time suckers.

Leeches=kids, although kids are slightly cuter

Leeches=kids, although kids are slightly cuter

So Joanna, to show you that food blogs are just boring ol’ seasonal pumpkin all day without your e-contributions, here is a pumpkin post for you. Although my pumpkin was pink, because of, you know, the whole, “dangerous food” thing.

May not look too pink in the picture, but it was. In the right light.

May not look too pink in the picture, but it was. In the right light.

Here’s a picture of some pink ones beside some orange ones so that you can see the difference.

Thanks mpcourier.com

Thanks mpcourier.com

(The insides are orange and taste the same shhhhhhhhh)

I used the pumpkin to make pumpkin gingersnap cookies as posted by twopeasandtheirpod,

Pumpkin gingersnaps

Pumpkin loaf, as directed by mylifeandkids,

Pumpkin loaf

And pink pumpkin curried coconut soup, which I dreamed up all by my own self. Here’s how I did it:

Pink pumpkin curried coconut soup

  • 1 med-large onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2C pureed pumpkin (directions to follow)
  • 4C chicken or vegetable stock
  • 1 can coconut milk
  • 1Tbsp curry powder
  • 2Tbsp coconut sugar (this is my favourite secret ingredient. It makes soups and curries taste far more legit-Thai-style)
  • Fresh cilantro for garnish/topping

Directions: Preheat oven to 375. Deseed your pumpkin and hack it into hunks. You may feel like an axe murderer doing this, and yes, it does count as your workout for the day. Add 1C water to baking sheet and lay your pumpkin hunks on top, skins still on.

Pumpkin hunks

Roast for 30 minutes, flip your pieces, and roast for a further 30 minutes. Test softness with fork, and if soft enough, scrape pumpkin into food processor and whizz until smooth. My pumpkin gave me about 10 cups of puree, so what I didn’t use in these three recipes I froze for later (in preparation for a pumpkin-filled drone-zombie-foodie world). Soften onion and garlic in a little oil in your soup pot. Add all other ingredients, heat through, and puree with hand blender or in batches in food processor. Garnish with cilantro, and sour cream if you wish.

Results

Pumpkin soup

Relatively easy, and tasty-healthy. Even my daughter liked it, and right now all she’ll pass into her gullet is pasta with butter, hotdogs, and alphaghetti. Rating 4 Yums

This picture has not been photoshopped -- my daughter is actually eating squash

This picture has not been photoshopped — my daughter is actually eating squash

As for the cookies, they were passable, although I kind of wanted them flat-greasy-chewy and this recipe was more bread-like. The loaf was perfect — crazy moist.

So, farewell for now, Midwesternbite. Thanks for leaving us to fend for ourselves in an autumn pumpkin world. Burgernerd, I look forward to seeing your pumpkin burger, and greekcooking-funsharing, can’t wait to see your Greek pumpkin feta loveliness. (Jokes aside, thanks to all who I read regularly for adding some colour to my day other than orange.)

And on a serious note, to anyone else who may be reading this, please take these wise words of the great Paris Hilton to heart:

“The only rule is don’t be boring and dress cute wherever you go. Life is too short to blend in.”

Thanks celebrity-gossip.net

Thanks celebrity-gossip.net

Comments

  1. Leave a Reply

    Christina
    September 28, 2014

    Ann, how cute and sentimental was this post!! Even though I laughed so much with the ax murderer because I’ve been there, and I know exactly what you mean, meanwhile all these references that you made to all of us is such a “surprising” surprise!:)) By the way I have already posted a pumkin risotto (in the past) and now you gave me idea with your proposition for my next post!! THX dear friend. I love you!!<3

    • Leave a Reply

      Ann Allchin
      September 28, 2014

      Awww, so sweet! I should be saying this after five glasses of wine, but I don’t even need them today — I luuuv you guys! 🙂

  2. Leave a Reply

    Trevor aka The Burger Nerd
    September 29, 2014

    How can I not love an article that is willing to quote the greatest mind of our generation – Paris Hilton. A woman whose every word makes the ponderings of Socrates and Plato seem like banal ramblings from a street urchin. God Bless her.

    Anywhooo, I’m going to sound like a broken record but I always learn something new while reading your articles. Coconut sugar….I didn’t even know it existed. I will definitely have to try it out next time I make a curried soup or sauce. Thanks for sharing your sugar trick. Cheers!

    • Leave a Reply

      Ann Allchin
      September 29, 2014

      Oh Paris. Can’t wait to meet her kids Capetown, Minsk, and Omaha. Actually, those aren’t bad names. Maybe I should get pregnant again. NOT. Not that there’s anything wrong with that, Burger Nerd. Are you a dad yet???

      Coconut sugar is a cooking secret you stumble across but never want to forget. Quick, what are some other ones??

      I’d play your broken record all day, Nerd! Thanks for visiting, as always!

      • Leave a Reply

        Trevor aka The Burger Nerd
        September 30, 2014

        Love the Paris baby names. Here’s my offering…Sunglasses, Sirap (Paris backwards), Nannyraised, and AntiChrist (Damien or Omen in a pinch).

        Not a dad quite yet….last week of November and I’ll have a fresh baby slider straight out of the womb grill. Ugh, that sounded a lot more cute in my head lol.

        I’m a little stumped for secret ingredients…. beet leafs pop into my strained mind – especially when julienned then deep fried and lightly salted. Great taste and fun addition to the top of a soup or salad for a little crunchy texture. But it seems kinda lame compared to all the cool ingredients you post. I know I have some better secret ingredients than that but I just can’t think of any right now…boo to me!

        • Leave a Reply

          Ann Allchin
          September 30, 2014

          That’s actually a super-cool idea. I love beets, but don’t always bother myself with the tops. I tried a recipe for a chickpea potato salad last night (excellent — from new cookbook I bought, Salad Samurai, which is supposed to be for vegans who eat like meat-eaters) and it called for a sprinkling of papadum chips, which i couldn’t find at the store. Deep fried beet greens sounds like it would be a good fancy-pants substitution for some texture.

        • Leave a Reply

          Ann Allchin
          September 30, 2014

          PS I like your name ideas, but I’m guessing that your wife might end up with the veto and you’ll find yourself the proud father of a slider named “Mo,” or similar. And good on her!

  3. Leave a Reply

    Aly
    September 29, 2014

    I miss Joanna’s posts, too, and this is a great dedication. 🙂 The soup sounds delicious. I think Ii would like it the most of the three recipes.

    • Leave a Reply

      Ann Allchin
      September 29, 2014

      Thanks! The soup is definitely the best. I gobbled two bowls for lunch today. Glad you’re still writing so often, fudgingahead! I need my buds to keep me going.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>