Comments on: Comestible Orange Goo: Making Purée from Fresh Pumpkins

By: Zuzu

Zuzu — Thu, 22 Oct 2015 06:46:06 +0000

Hi. How long is the second bake?

By: Anita Goffradump

Anita Goffradump — Fri, 17 Jan 2014 09:10:05 +0000

MAKE SURE TO PUT BAKING POWDER IN YOUR HAIR FOR THE BEST RESULTS

By: martha

martha — Thu, 01 Nov 2012 21:31:21 +0000

For jack-o-lanterns, we use clam shells to do the scraping. They fit in your hand, the curve is just right (if not, get a smaller or larger shell), they're cheap, and there's no handle to get in the way. Of course, if you've just cut the pumpkin in half, then the latter is no longer a consideration...

By: derobert

derobert — Thu, 01 Nov 2012 16:21:36 +0000

That makes sense. I'll try that next time. Maybe the robot will get a little less to eat that way :-P

By: sobachatina

sobachatina — Thu, 01 Nov 2012 13:12:30 +0000

That is a really awesome idea! I'm going to do this.

By: Jay

Jay — Thu, 01 Nov 2012 09:11:15 +0000

You know, I never really liked Pumpkin flavored anything but maybe I'll give this a try. :)

By: jefromi

jefromi — Thu, 01 Nov 2012 04:49:10 +0000

I hear (from America's Test Kitchen) that an ice cream scoop works well for scooping out the insides - sharper edge, and holds what it scoops.

By: Martin Ba

Martin Ba — Wed, 31 Oct 2012 20:07:26 +0000

I always flavor my soup with Kernöl. :-)

By: yossarian

yossarian — Wed, 31 Oct 2012 19:25:41 +0000

Have you ever tried sauteing the strands and seed and then adding the oil (butter) in to the pumpkin puree? We do that when making butter nut squash soup, and it makes a big difference in the flavor.

By: derobert

derobert — Wed, 31 Oct 2012 13:11:33 +0000

Yes, make sure to click on the picture of the seed to embiggen.