First thing this morning, as the rain clouds cleared away (for a while), the moon was still shining.
A friend and garden neighbour gave us this pumpkin a few days ago. We’ve cooked it in different ways as part of several meals. The easiest, and a very tasty way, is to cut it into chunks and roast it in olive oil with garlic, rosemary and thyme in a hot oven until the chunks are browned on the edges. We ate it like this with the pot roasted guinea fowl I made the other day – recipe here. Another way – Lo Jardinièr made this, is to parboil the chunks and then sauté them in olive oil in a cast iron pan over a high heat and then add ground cumin seeds at the last moment.
Other ways with pumpkin …
Pumpkin gratin, the recipe for which I put on the Mediterranean cuisine blog last year, is delicious too. Or you can purée the pumpkin, put pieces of blue cheese on top and brown it under the grill. I use Bleu d’Auvergne or Bleu des Causses for this, but Stilton would work just as well. This makes a light meal or a first course with some crusty bread.
Pumpkin soup would make a good warming autumn dish too. Maybe I’ll make it with the piece we’ve got left.