There’s no lack of flavor come fall.
Apples in all their incarnations, Brunswick stew, caramel, chili, roasted oysters; they all have a home on our collective palate come autumn.
Pumpkins, too, belong on that list, not just for the flavor, but also for the way these gorgeous gourds brighten up home decor.
There are many culinary uses for pumpkin. I’ve enjoyed light, pillowy pumpkin ravioli swimming in a delightful sage-butter sauce. Pumpkin butter generously smeared on toasted thick cut artisan bread. Fluffy pumpkin waffles drizzled with rich maple syrup.
There’s a few things to keep in mind before you start carving up a pumpkin to make a favorite dish of yours.
If you are going to use a pumpkin for culinary purposes, a pie pumpkin is best. Here the flesh inside is thick and plentiful, and there aren’t as many seeds as in other gourds. It’s a smaller, but attractive pumpkin that can also be used for decoration until it’s ready for the kitchen; pumpkins can be stored for up to two months in a cool, dark place.
It’s easy to make your own pumpkin puree rather than using canned pumpkin, and the puree is great in many baking recipes in place of oil or butter.
Want to make your own? Email me at [email protected] with “pumpkin puree” as the subject for my favorite method. As a bonus, I’ll include an easy way to roast pumpkin seeds and homemade pumpkin spice mix.
When picking your pumpkin, look for one that still has a stem attached, and a few inches of stem at that. The gourd should be firm, and heavy for its size.
A note: Jack O’Lantern pumpkins serve the purpose for which they are named. They are great to carve, but thinner flesh and a preponderance of seeds don’t really make them the best for using in recipes, although they are edible.
Looking for the perfect pumpkin patch? Here are six favorites of mine:
- Bergey’s Breadbasket, 2207 Mount Pleasant Road, Chesapeake. Call 757-546-9225 or visit www.BergeysBreadbasket.com
- Cullipher Farm, 772 Princess Anne Road, Virginia Beach. Call 757-721-7456 or visit www.CullipherFarm.com
- Chubby’s Pumpkin Patch, 1325 S. Battlefield Blvd., Chesapeake. Call 252-562-7700 or visit www.facebook.com/ChubbysVa
- Hickory Ridge Farm, 2928 S. Battlefield Blvd., Chesapeake. Call 757-560-6763 or visit www.facebook.com/HickoryRidgeFarm1
- Hunt Club Farm, 2388 London Bridge Road, Virginia Beach. Call 757-427-9520 or visit www.HuntClubFarm.com
- Westside Produce and Provisions, 5015 Colley Ave., Norfolk. Call 757-962-1961 or visit www.WestsideProduceAndProvisions.com
One way we enjoy pumpkin is by using it to make pumpkin hummus. It’s easy, and quick to put together and perfect for a snack at gatherings with family and friends. Here’s how I do it:
In a food processor, add one 15-ounce can of chickpeas that have been drained with 5 tablespoons of roasted and pureed pumpkin [you can use canned or roast your own], 5 tablespoons smooth peanut butter, and 5 tablespoons of olive oil. Add 2 tablespoons pumpkin spice [see below to make your own], 2 tablespoons water, and 1 garlic clove.
Pulse until smooth and season with salt. Serve with olive oil drizzled on top and garnished with sprigs of fresh thyme and roasted pumpkin seeds.
We like to serve our pumpkin hummus in a hollowed out pie pumpkin, or other small pumpkin. Serve with crackers, toasted baguette, or fresh-cut veggies like carrots or celery.
Patrick Evans-Hylton, [email protected]