bluepumpkin

Wednesday is Halloween. So I’m going to delve into my archives and aggregate a little something-something about pumpkins. See the above gourd? It’s blue on the outside, but standard issue orange on the inside. Furthermore, it is good for making all manner of foodstuffs, as I did three years ago when my mother-in-law gifted me this beast.

It was a gift that kept on giving.

What follows are links to the pumpkin odyssey of 2009. It’s a five-day trip through sweet and savory recipes, all of them worth trying.

We begin on day one, where I break down the pumpkin, roast its seeds and make a puree.

Then we head to day two, where I use some of the aforementioned puree in a holiday classic: pumpkin pie.

After that, day three, where I make Patricia Wells’ delicious pumpkin soup.

Day four, I continue the pumpkin porn with out-of-this-world pumpkin chocolate chip cookies.

And finally, day five: I prove that I’m not quite sick of pumpkin by making a creamy pumpkin risotto.

Some lagniappe: Last week, mi amiga Danny Bonvissuto interviewed James Beard Award-winning cookbook author Dorie Greenspan about her stuffed pumpkin recipe. It’s stuffed with bread, cream, cheese, garlic and bacon. If loving it is wrong, then I don’t want to be right.