Bluebird Market Recipes to Bake in a Pumpkin Tureen

Click here for methods to cook your fresh pumpkin.  All pumpkin varieties are edible.

Our favorite variety at Bluebird Market is the Cinderella pumpkin.  This is a top culinary pumpkin which is a unique French heirloom, recorded as possibly being cultivated by the Pilgrims and served at the 2nd Thanksgiving. The French name for the Cinderella pumpkin is Rouge vif d’Etampes.

Click here to find out tips on how to save, store and prepare pumpkin seeds for your spring garden.

How to Make a Pumpkin Tureen

How to Bake Inside a Pumpkin Shell…to serve soups, stews or chili in a pumpkin…be sure and keep  the pulp inside so your guests can add it to their soup or stew.

Your family and guests will adore being served a pumpkin filled with their favorite stew, chili, soup or pie filling (for mini pumpkins).

Here’s how:

If you have ever prepared stuffed squash the principles are the same for pumpkin. Cut a hole in the pumpkin top and take out the seeds and stringy part of the pulp.  Save the seeds for toasting or planting. Precook your soup or stew if needed according to cooking time required. Place the pumpkin in a shallow pan and pour the soup or stew inside.  Place the pumpkin lid on the baking sheet lined with foil.  Brush your pumpkin outside with olive oil to keep it moist and bake it at 350 degrees for 1-2 hours depending on size or until the pumpkin is tender inside.  Do not overbake as you do not want the tureen to collapse.  Use a fork to insure the inside is tender. Serve and remind guests to scoop the inside to add pumpkin chunks to their soup, chili or stew.

Recipes to bake in pumpkin shell

For pies, like pecan pie…use an individual serving size mini pumpkin…pour the pie filling inside and bake until set.

For chunky applesauce, cut up apples and add walnuts, pineapple, craisins and spices.

For raisin bread pudding:  1 loaf of raisin bread cut into cubes, 3/4 c. half and half, 2 eggs, 1/2 cup honey, 1/2 cup butter.   Pour into pie pumpkin and bake until set.

For Wild Rice:  Place rice, water,  butter, mushrooms and almonds in shell. Cover and bake until done.

Swiss Alps Fondue:  Click here for fondue recipes.

Soup of the day:  Add broth, sliced onion and veggies to taste. Bake.

Tuscany Pasta:  Bake the shell and fill with your favorite pasta, olive oil and cream tossed and topped with pumpkin seeds or nuts.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s