Let's cook pumpkins. . . . . .

I did bring home a few more pumpkins in shades of 

grayish green last Sunday. 

I wanted them for the dining room table which is 

now heavily laden!  

Am I nuts or what? Why do I feel the need to add 

more. . .perhaps because later I plan a lot of 

pumpkin roasting.

I may have to get my sister-in-law's 

assistance. She lives in a small French village in the 

Languedoc area where I know pumpkins play a big part 
in local cookery. I've visited in Autumn and 
hung out at a Pumpkin Fête. . .a spectacular 

display of huge pumpkins, most of which appeared to 

be going in someones pot or oven rather than 

sitting on a doorstep awaiting little goblin and 
witch attired Trick or Treaters!

This season will see me trying out different types as I want 

to see how the taste and textures differ. If the French can 

eat all types in their wonderful autumn/winter recipes, 
I need to learn their secrets. 
Go here to see my former post on that French village 
Fête visit - more French pumpkins, and one shared recipe 
for a great soup from a kindly village madame.

Anyone out there with some really scrumptious pumpkin 

recipes please? 

Hold the pies and breads, shower me with ideas for 

stews, bakes, crumbles, soups (can never have too many 

soup recipes). Boiled, baked, mashed, chopped, grilled, 

oven-roasted, you know. . . all the ways to bring 

something healthy and gorgeous to the table on the 

chilly winter nights ahead. 

I'd be ever so grateful.