[Offwego]

Can anything be done with unripe pumpkins, i need to thin them  out and one of the smallest is the size of a football but nowhere near ripe




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[mumofstig]

You could shred it and make soup, it will be much improved by adding spices, as they are a bit tasteless before they ripen.
You could cut into small chunks and add to chutney recipes, they are usually spicy enough

[Offwego]

Soup it is then

Many thanks

[Mr Dog]

I've used very immature butternut squash (Harrier and Barbara varieties) as courgettes in stir fries and as a fried veg before now when we've had a poor year. They were actually quite tasty (or at least more so than pure courgette if not as ripe squash) so I suspect it may depend on the variety of pumpkin/squash.

[Kleftiwallah]

Good afternoon offwego, 
I have a recipe for pumpkin soup,  "Michael's Trinidadian Pumpkin Soup".  It blows your sock off but will keep out the cold. 

I can send it if you wish?

Cheers,  Tony.

[mumofstig]

Good afternoon offwego, 
I have a recipe for pumpkin soup,  "Michael's Trinidad Pumpkin Soup".  It blows your sock off but will keep out the cold. 

I can send it if you wish?

Cheers,  Tony.

Please add it to the thread so we can all see your recipe 

[Offwego]

Yes please then sounds interesting

[Kleftiwallah]

2 l/2 lbs pumpkin flesh,
half pound of onions,
one large potato,
one stick of celerty
1 3/4 pints chicken stock,
1 tablespoon tom' ketchup,
1 tablespoon cornstarch,
1 teasppon salt,
1 teaspoon black pepper,
1 teaspoon black pepper,
1 teaspon paprika,
1 teaspoon tabasco sauce,
1 bayleaf,
2 tablespoon butter (vary the spices to taste).

Chop veg and fry lightly, add stock and seasonings gradually and the bayleaf, simmer until veg soft, discard bayleaf and mash or blend.
return to heat and add the cornstarch, mix to a paste with a little water, bring to boil and simmer for a few minutes.  Then EAT!!!

This was served up at the local pub's pumpkin competition day.

Cheers,  Tony.

[snowdrops]

I’ve just downed a bowl of Thai pumpkin soup from a recipe given to me by a friend, I’ll try to post the recipe

Pumpkin soup:

Ingredients:
• 1 large onion,
• 1lb pumpkin,
• 1 table spoon Thai red curry paste,
• Tin coconut milk,
• 1 pint of stock,
• 1TBSP tomato purée,
• 1 garlic clove,
• Fresh coriander.

Method:
• Cook onion and garlic.
• add curry paste and purée.
• Add coconut and boil.
• Add stock and pumpkin.
• Simmer for 35 minutes.
• Blend.
• Top with coriander.

I use either pumpkin or butternut squash, it freezes really well, if I make for freezing I don’t add all the stock fluid as I usually use vegetable stock made from a stock cube. This saves space when freezing, I just dilute with water when reheating