Mashed Pumpkin


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This recipe is simple and delicious and an excellent ending for Jack when he has given up his place of pride on the front porch.


Chop the pumpkin into manageable size pieces.  Trim off the peel and any unsightly strands from the inside.  Place in a large pot, cover with water and bring to a boil.  Cook until quite tender, then drain and place in a large bowl.  Mash well and measure.


For each cup of mashed pumpkin add:


1 heaping tablespoon of butter

1 teaspoon of brown sugar

1/4 teaspoon of ground nutmeg

1/4 teaspoon of grated fresh ginger root


Whip all ingredients together well and serve hot, garnished with a knob of butter in the center and a sprig of fresh parsley.

The English Country Kitchen





        Copyright © 2008 - Geraldine Duncann

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