In article ,
Bob Hobden wrote:


Isn't that funny, when we tried it some years ago Sue and I hated the
Pumpkin soup (yes, Delia's recipe too), and the roast pumpkin etc, and
thought the pumpkin pie was disgusting despite all the full cream and time
that went into it.
Our pumpkins are only used for carving and giving away to those that find
the foul taste to their liking. :-)

Well, I can tell you what your mistake was - and it was to read those
recipes! I can't stand them, either.

My wife made a pumpkin pie before we were married and, against my
strong advice, followed a recipe. It had the texture of (real) marrow,
was both salt and sweet, and had a loathesome aftertaste. She and
others said that they liked everything else that went into it, so the
horrible taste must have been the pumpkin. It wasn't until 30 years
later that I persuaded her to take my advice - and the pie was good,
if not excellent.

1) Never, Never, NEVER add sugar, molasses, honey or any other form
of sweetening to pumpkin. If a recipe contains one teaspoon per
gallon, reject the recipe as an obscenity. Do NOT try to modify it.

2) Hubbard-like squashes can be good just with butter (or without).
Just add a small amount of pepper and salt to taste, and mash or not
as required. They are best baked, but can be boiled or used for a
better pumpkin soup experience (!).

3) Pumpkin as a vegetable is pretty boring, but not unpleasant (it
tastes like a cross between marrow and hubbard). Ditto when adding
it to stews and soups.

4) Make pumpkin soup with ham/bacon stock, onions etc. to taste, and
a small amount of mustard. Alternatively, with any stock, onions,
tomatoes and chilli. DO NOT ADD ANYTHING SWEETER THAN ONIONS OR
TOMATOES.

5) Don't make pumpkin pie until you have got the above right.


Regards,
Nick Maclaren.