If it weren’t for cleaning out the inside of a pumpkin, I think I would cook with them more often. It takes me forever to scrape out all of the stringy stuff inside. This has made me lazy and I mostly use canned now. But we bought a few pumpkins for Hallloween decorations, and never carved them, so they have been sitting there taunting me… (I’m not sure how to cook big pumpkins though, I’ve only cooked with small sugar pumpkins – anyone have suggestions?).
Tonight I decided to go for it. Just cut the top off of a sugar pumpkin and dove in. I made a rendition of Ruth Riechl’s pumpkin “soup” or gratin or whatever you want to call it (it doesn’t really resemble soup, at least not the way I made it. Tasty though. Then again most things are tasty with enough melted cheese).
There I was cleaning out the pumpkin with a spoon and getting really annoyed with all the stringy innards. I nearly gave up, but instead went on a hunt for something better. I’m sure I am not the first person to do this, but I found that an ice cream scoop worked better than anything else I tried. It made short work of the rest of the pumpkin guts and I was happy to be moving on to the fun part of baking the pumpkin and toasting the seeds.
So there you have it: ice cream scoops, not just for ice cream…