Well, we got distracted there for a bit, but have since resumed our pumpkin eating ways. It's really quite amazing what you can make with a single pumpkin. For the purposes of this blog, we've documented the culinary life of this beauty:
Mug included for scaleIn the States, we used to puree baked pumpkin in a food processor and freeze it. Since we have neither a food processor nor consistent refrigeration here (yep, we are this amazing in the kitchen WITHOUT much of a fridge), we skip the pureeing step and eat a lot of pumpkin in a very short amount of time.
With the holidays right around the corner, pumpkin + nutmeg/cinnamon/cloves/ginger is a festive tasting combination: in pancakes, cookies, bread pudding and scones:
The bread pudding was so good that it was almost finished before we thought to take a picture
Pumpkin salad with lentils and feta
Pumpkin and black bean "tacos"When we cut into it, about half of the pumpkin turned out to be rotten. I can't imagine how much pumpkin we'd still be eating if it hadn't been.