Pumpkin

via BloomingRoseMusings.blogspot.com



In the past ten years (since I've been buying pumpkins to carve for my boys), there's been a resurgence of heirloom varieties.  One I'm particularly fond of happens to be the kind they grow in Turkey as well.  The bluish grey skin of a Jarrahdale may not look like your typical jack-o-lantern, but the shape is gorgeous and the bright orange flesh inside is tasty.

I thought I'd share a very simple Turkish recipe for poached pumpkin my husband's aunt taught me. Because, in the tradition of all American immigrant families, we all bring little bit of our heritage to the Thanksgiving table.

About 4 cups pumpkin, seeded, peeled and cubed (any size, but I like larger 2x3 chunks)
2 1/2 cups sugar
½ cup walnuts or pecans
whipped cream

Place the cubed pumpkin in a large pot and spread the sugar evenly on the surface. Let it stand for 3-4 hours, until the sugar dissolves and the pumpkin has released quite a bit of liquid. Then cook over low-medium heat for 30-45 minutes (depends on the size of the cubes), or until the pumpkin is soft. There should be some syrup at the bottom of the pot. Cool and serve with whipped cream and chopped walnuts or pecans.

If you like, you can add cloves and/or the juice of one lemon to the liquid while cooking and a dusting of cinnamon might be nice. English folks might try it with clotted cream. Enjoy!