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prematurely picked pumpkin--still use?

Posted by Trishcuit none (My Page) on
Sun, Aug 14, 11 at 16:35

Some bratty kids raided my pumpkins. I only had two. One got smashed and the other was found in some bushes. The color is ripe, but the stem is still green and the pumpkin is probably not hard enough outside. Can I still use it for soup? Can I store it in my cool-ish basement or will it rot?

I am really burned by this and if my one remaining pumpkin goes to waste from this insult I will be doubly burned.

In the words of Captain Jack Sparrow: " I feel sullied and unusual."

Follow-Up Postings:

RE: prematurely picked pumpkin--still use?

Let it continue to ripen on the counter out of direct sun. Full flavor may not develop but it will be useful.


RE: prematurely picked pumpkin--still use?

Thanks Dave! My husband got all excited when he saw the pumpkin, in anticipation of pumpkin soup.

RE: prematurely picked pumpkin--still use?

One way to intensify the flavor of your pumpkin is to oven bake slices of the pumpkin that has been brushed with a little neutral oil, until the volume is reduced a little and the slices are a light golden brown on the top.
You can then easily remove the peels or possibly leave them on if you are going to blend the chunks in a food processor or blender (with some broth). If the pumpkins are immature enough, I have left in the seeds also if I am going to use a blender (not a food processor). When I leave in the seeds, I blend batches of pumpkin or garden winter squash at least 2 minutes to make sure I have a creamy mixture.
Hope this helps.
Jim in So Calif

RE: prematurely picked pumpkin--still use?

jimnginger, preroasting with oil and salt and pepper was how I learned to prepare my pumpkin for soup. It's gorgeous that way. (Gotta love the Food Network!)

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