7d (edited) • Herbal Medicine
Pumpkin Processing (with a helper)
Spent some time with Jonah today processing a few culinary pumpkins, making good use of just about everything they had to offer.
After roasting, we turned the pumpkin flesh into a beautiful, rich purée. Some of that is already in the dehydrator, destined to become pumpkin powder, while a good portion will be jarred and frozen for our harvest and holiday cooking.
A couple of the cultivars had rinds worth preserving, too. Rather than tossing them, we sliced them up and put them in the dehydrator. Once dried and powdered, those rinds become another interesting culinary ingredient, bringing their own earthy character and depth to the kitchen. We can blend the rind powder with the pumpkin flesh powder or use it separately to add another layer of flavor to cold-weather soups, stews, and savory dishes.
And, of course, we saved all the seeds! Those will get seasoned and roasted for some mighty fine snacking.
One of the things I love about working with good culinary pumpkins is discovering just how much they have to offer beyond the familiar pie. Different cultivars bring different flavors, textures, and possibilities to the table.
Good food, a little ingenuity, and very little going to waste. And having Jonah alongside me makes the whole experience that much better.
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Pumpkin Processing (with a helper)
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