Hard to resist this photo!
It was hard to resist the thing itself!
I bought this beauty in Castres market on Saturday morning from a young woman’s stall that was covered in pumpkins of all sizes.
I liked shape of the 2e too!
She told me not to peel it–just scoop out the seeds and cut it into chunks.
The skin and flesh contain vitamin A, flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance; in other words health giving properties–good things!
This idea is an aside in the Riverford Farm Cookbook (a treasure trove).
1 smallish pumpkin–about 1 kilo/2lbs–quartered, seeded and cut into chunks
1 tsp cumin powder
salt and pepper
1 red chili–chopped
1 garlic clove–chopped
2 tblsps olive oil
roasted pumpkin seeds
heat the oven to 200C/400F
- Put the pumpkin pieces in a bowl and spoon in the olive oil.
- Turn them over thoroughly in the oil.
- Sprinkle over the cumin powder and season with salt and pepper–mix again.
- Empty the contents of the bowl onto a shallow oven tray.
- Bake this for about 20 minutes or until the pumpkin pieces are tender.
- Then take the tray out of the oven and sprinkle the garlic and chili over and cook for another five minutes.
- Serve with dollops of humous and some roasted pumpkin seeds sprinkled over.
Meredith tells me most pumpkins sold in America are carved up for jack o’lanterns–not supper!