October 20, 2009

Pumpkin Puree

On Sunday, I went to a meeting of my art group, a several-time-a-year gathering of artist and writer friends, and took a pumpkin puree and some of my homemade sourdough bread for the potluck. The recipe is from Mediterranean Cookery, now out of print, by Claudia Roden, one of my favorite cookbook writers. This is a way of using pumpkin that isn't sweet, but is a savory appetizer and is very good heaped on bread.

A 2 to 3 pound pumpkin
2 large garlic cloves, crushed
juice of 1 lemon or 2 Tbs wine vinegar
2 Tbs olive oil
1 teas paprika and a pinch of cayenne
1 teas caraway seeds
1 teas ground coriander

Cut the pumpkin in half and scrape out seeds and fibers. Cut in large pieces and steam till tender, about 20 to 30 minutes. Remove flesh from skin, place in bowl and mash with potato masher. Stir in the remaining ingredients.

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