At the risk of sparking a PC/Mac flame war, I thought I’d point to a couple new models. The [H] with Dell innards and the Pumputer 1.0 (a Classic…). Okay, so maybe it won’t start a flame war, just a couple candles to make the eyes glow…
As an Aussie transplant, I bring the undeard of pumpkin pie Down Under, so let me share a terrific soup recipe for those in the US:
Start with what we call a Jap Pumpkin (AKA winter squash)
In a large soup pot:
- sautee one onion, three cloves garlic, chunk of finely chopped ginger root
- Salt and pepper to taste
- Add a quick pour of dry cooking sherry (gets the above nice and soft)
Attack the pumpkin:
- Scoop the seeds and cut off the skin (easier when halved or quartered)
- Chop into chunks
- Add to onion, etc. and sautee/stir fry a bit to bring out the flavor
- Pour in enough boiling water to cover about 1/2 the mixture
- Boil, stirring occasionally, until pumpkin is soft.
- Use one of those hand blenders / whizzy sticks to puree
- Add a can of coconut cream (lowfat?)
- Add water to desired consistency
- Add seasoning to taste (salt, pepper, dash of cayenne, curry powder)
25 October 2006, 2:15 pm
Tom, you’ve said some controversial things but exposing Australia to pumpkin pie was the thing that finally got me to comment back to you – if there’s one thing I will never miss about the US it is pumpkin pie (closely followed by candied yams).
However, the Pumputer is a great idea.
25 October 2006, 2:18 pm
And being the careful reader I am, I thought the recipe was for pie – my apologies. Will make the soup as penance.
25 October 2006, 2:57 pm
Hi Rene,
I do make pumpkin pie every year. What’s funny is that because I can’t buy the pre-made kind (or even crusts and Libby’s canned pumpkin), I have to roll my own pastry and use “real” pumpkin. The great thing is that this (not surprisingly?!) makes the best pumpkin pies I’ve ever eaten!
P.S. – I can’t wait to get things started with the editure community this month.