So it’s fall now, (um, yeah, not really here, but I like to pretend), and that means it’s time to cook with pumpkin…well at least it does for me. Surprisingly, we can actually get pumpkins here, which is great! Notice I said pumpkins though, not cans of pumpkin puree, which is what I have always used in the States when making pumpkin treats. Here in Tarakan I have learned the joys, (hmmm, joy is a strong word), of making pumpkin puree from an actual pumpkin, and since this is something that I do on a fairly regular basis, I decided to document it because it is just a small answer to the ever-present question of ‘So, Sarah, what do you do in Indonesia?’…
Here’s the pumpkin – Chris was actually given this pumpkin in one of the villages he flew into. I think it is kind of fun because it’s whitish. The pumpkins we typically get from the market here are sort of a dusty orange.
Then I scoop out the seeds and all the stringy stuff-this part is reminiscent of pumpkin carving at Halloween! I haven’t dried and cooked up the seeds from the pumpkins here yet; maybe I will try that soon. I love roasted pumpkin seeds-yum! Sometimes at this point I cut some of the raw pumpkin and put it in the fridge to use for stew, risotto, or even to sauté as a side dish.
I put the pumpkin halves face down in a couple of oven-proof pans and add a little water to the bottom of each pan to help the pumpkin steam as well as roast.
Then I pop the pans into the preheated oven at 300 degrees and let them roast for about one hour. The pumpkin halves are done when a knife goes easily through them, or in the case of this pumpkin, the skin splits and it starts falling apart in the pan.
Next step, I let the pumpkin cool until it can be handled without burning myself, no, that’s actually a lie. That’s what should be done, but I am notoriously impatient in matters of cooking, and so I regularly burn myself during this step, and indeed in many other kitchen tasks. Honestly, My arms and hands are a veritable storybook of cooking mishaps-I really must change my ways one of these days. Anyway, when the pumpkin is cool (or still pretty hot), I scoop the flesh out and put it in the food processor to puree. Hint for anyone who might try this at home, vent your food processor (my processor has a small handle on the lid that pops out to vent it), or the steam can make the lid burst off and the contents explode all over the kitchen. I may or may not have learned this the hard way. Just saying.
Once the pumpkin is nicely pureed, I dump it onto a fine mesh sieve over a bowl, cover it and let it sit in the refrigerator for several hours. I usually let the pumpkin strain overnight. I have used it unstrained before, but it is really watery and that sometimes messes up the recipe I am trying to use the pumpkin in.
The next day I take the strainer off the bowl-look at all the liquid that drained out!
Then I put the strained pumpkin in a container and save it in the fridge or freezer for later, or I use it to make something yummy…like pumpkin scones, which I made the other day and ate with a mock pumpkin spice latte made with homemade pumpkin spice syrup.
Just another little taste (ha-ha) of one of the things that keeps me busy over here.
Happy autumn!
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