Wednesday, November 3, 2010

ode to a pumpkin

Ode to a Pumpkin
Oh Pumpkin, Oh Pumpkin, how great thou art
There are all sorts of recipes of which you're a part
Your orange globule presence is everywhere
In magazines, on doorsteps and the food blogosphere
It must be the season for your merits to be shown
We all want to claim you and make you our own
In muffins and cookies and casseroles and soups
You must use a pumpkin to remain in the loop
Oh Pumpkin, Oh Pumpkin, you're a glorified gourd
But frankly, I admit you're making me bored
So here is my recipe, I've had my fun
I've cooked with a pumpkin and now I am done

Pumpkin and sweet potato puree
with orange and thyme
from Fine Cooking Magazine Oct/Nov 2010
Online here

Serves 4

2 Tbs. unsalted butter; more for the baking sheet
1 small (1-1/2 lb.) Sugar Pie pumpkin
1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
1 large (14- to 16-oz.) sweet potato
2 Tbs. light brown sugar
1 tsp. finely grated orange zest
1 tsp. minced fresh thyme
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 375°F.
Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet.

Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.

Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.

Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.

  1. I added Rosemary and garlic to this recipe because I am on a Rosemary kick right now and garlic is a must.
  2. I have nothing against pumpkins or those that choose to cook with them.  I was just taking note of how many pumpkin inspired recipes there are right now.  A lot.



  1. Your ode is inspired! I am not quite pumkined out - but I can see how you would get there! I have never served soup in a pumpkin shell - how fun is that?! Thanks for sharing this with us at the Hearth and Soul Hop!

  2. I love anything pumpkin. What a great creative idea.

  3. Ha! I was thinking, heck, I'm not bored with pumpkin yet. But then a read on, and gotta say, I soooo know what you mean about pumpkin recipe overload. Thanks for sharing at the Hearth and Soul hop.

  4. Christy - It is not soup. It is actually a side dish, sort of like a garlic, mashed potatoes.

    Bonnie - Thanks. It was good. My husband really liked it.

    Butter - I am not really bored with pumpkin yet either. I just noticed a lot of recipes on the blog hops that are pumpkin based and it was just fun to write.

  5. What a great dish. I love the idea of the orange and thyme in this and I love that you also added some garlic and rosemary.


  6. Hi! You would think I would know a puree wasn't a soup wouldn't you?? LOL anyhow,I just wanted you to know I featured this in my Hearth and Soul Linky Love Post this week! Thanks again!

  7. Love the ode! I haven't made anything pumpkin yet this season, I think I'm running out of time!

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