{"id":92155,"date":"2014-12-12T21:50:29","date_gmt":"2014-12-12T11:50:29","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=92155"},"modified":"2014-12-12T21:50:29","modified_gmt":"2014-12-12T11:50:29","slug":"the-humble-pumpkin","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/12\/12\/the-humble-pumpkin\/","title":{"rendered":"The Humble Pumpkin"},"content":{"rendered":"<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\" alt=\"\" title=\"Ford On Food\" width=\"210\" height=\"350\" class=\"alignright size-full wp-image-77803\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg 210w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d-180x300.jpg 180w\" sizes=\"(max-width: 210px) 100vw, 210px\" \/><\/a><strong>Decmber 12, 2014<\/strong><\/p>\n<p><strong>by Jason Ford<\/strong><br \/>\n<strong><a href=\"http:\/\/fordonfood.com.au\/\" target=\"_blank\">Ford on Food<\/a><\/strong><\/p>\n<p>A well-known food identity once told me &#8220;pumpkin doesn\u2019t belong in desserts&#8221;. <\/p>\n<p>Ironically, I had a pumpkin cake as a dessert only two days later in an acclaimed restaurant &#8211; and I loved it.<\/p>\n<p>Just think about pumpkin pie or pumpkin scones. They\u2019re classics, aren&#8217;t they?<\/p>\n<p>I once made a delicious baked pumpkin and chocolate cheesecake, but unfortunately it didn\u2019t sell all that well because the diners were a little apprehensive.<\/p>\n<p>They would have loved it if they had just stepped out of their comfort zones.<\/p>\n<p>Pumpkins can be used either sweet or savoury.<\/p>\n<p>But what are they anyway?<\/p>\n<p><strong>Pumpkins are a member of the &#8220;gourd&#8221; family, and as far as many Americans are concerned there is only one kind, the one that you make into a jack-o-lantern.<\/strong><\/p>\n<p>Mostly everything that Australians consider pumpkin is apparently &#8220;Winter Squash&#8221;.<\/p>\n<p>Some countries call them all squash, so wherever it is you live in the world be careful when reading international recipes.<\/p>\n<p>As an Aussie, I\u2019m happy enough to blindly call them all pumpkins.<\/p>\n<p>Pumpkins generally have a sweet orange coloured flesh.<\/p>\n<p>They can be roasted, boiled, steamed or mashed.<\/p>\n<p>Some pumpkins have a tender skin that can be left on and eaten with the flesh, while others need the skin removed.<\/p>\n<p>The seeds can be dried and eaten in salads or just as a snack.<\/p>\n<p><strong>And if you make pumpkin soup &#8211; which lots of people do &#8211; here are some interesting ideas that will help ramp your soup up from bland to brilliant: <\/strong><\/p>\n<ul>\n<li>Try adding fruits to the soup, orange juice, mango pulp or my favourite, passionfuit. In my opinion, if an ingredient is orange in colour it goes naturally with pumpkin.<\/ul>\n<ul>\n<li>Instead of adding cream, use alternatives like natural yoghurt, a dollop of sour cream, coconut milk or Cr\u00e8me Fraiche.<\/ul>\n<ul>\n<li>Add additional flavours, such as Indian curry powder, Thai red curry or tandoori paste.\n<\/ul>\n<h2 style=\"text-align: center;\"><strong>* * *<\/strong><\/h2>\n<h2><strong>Easy As Pumpkin Pie<\/strong><\/h2>\n<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/pumpkins1.png\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/pumpkins1.png\" alt=\"\" title=\"pumpkins1\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-92158\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/pumpkins1.png 300w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/pumpkins1-150x150.png 150w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/12\/pumpkins1-50x50.png 50w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Start by lining a flan tin or large case with your favourite sweet pastry and blind bake (half cook). <\/p>\n<p><strong>To make the filling, measure:<\/strong><\/p>\n<ul>\n<li>2 cups pumpkin (cooked, cooled and mashed)\n<li>2 eggs, lightly beaten\n<li>3\/4 cup soft brown sugar\n<li>1\/3 cup cream\n<li>1 tbsp sweet sherry\n<li>1 tsp ground cinnamon\n<li>1\/2 tsp ground nutmeg\n<li>1\/2 tsp ground ginger\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Mix all ingredients together and whisk until combined and smooth.\n<li>Pour into your pre-baked pastry shell and bake in a moderate oven (approximately 170<sup>o<\/sup>C) for about 40 minutes or until set\n<\/ol>\n<p>This pie is best eaten at room temperature and served with ice-cream or whipped cream &#8211; enjoy!<br \/>\n&nbsp;<\/p>\n<ul>\n<li><strong><a href=\"http:\/\/southburnett.com.au\/news2\/ford-on-food\/\">Read more Ford On Food columns<\/a><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A well-known food identity once told me &#8220;pumpkin doesn\u2019t belong in desserts&#8221;. <\/p>\n","protected":false},"author":9,"featured_media":92158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[595],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - 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