While touring the beautiful California coast near Santa Cruz, I came upon a few pumpkin farms right on the ocean. I wanted to buy a pie pumpkin because they are more flavorful than the larger pumpkins used for decorations. They are also smaller and easier to handle. I was met with a few choices of these baking pumpkins that I had never seen before, which were blue and white pumpkins! Take a look at these magnificent specimens, piled high in the farmer's bins:
They are smaller like a pie pumpkin but they are available in beautiful blue and ivory colors.
So, I bought a blue pumpkin and roasted it in my oven. I simply rinsed it, added vent holes with a sharp paring knife, and then placed it in a large wok in a 350 degree oven until it was fork tender, which took about 2-3 hours.
I refrigerated the pumpkin overnight so it would be easy to handle but it can be used right away.
I removed the top and cut the pumpkin in half. Then I scraped away the seeds from the pulp. Finally, I removed the pumpkin from the skin. I discarded the skin, stem, and seeds.
My blue pumpkin yielded about 8 cups of pumpkin.
- 2 cups were used to make crustless Roasted Pumpkin Pie that is only 77 calories a slice!
- 2 cups were used to make Pumpkin Almond Soup.
- And then 2 2-cup bags of pumpkin were frozen for later use.
The pumpkin almond soup is delicious and you can see the recipe and nutrition analysis here.
It was made by sautéing onions and slivered almonds with seasonings, then adding pumpkin and broth, and pureeing with cream. It's delicious!
- 2 cups pumpkin
- 1 cup skim milk
- 1 cup eggs
- 2 tsp pumpkin pie spice
- 2 tablespoons of honey
Simply puree in a blender, then bake on top of a Panko bread crumb crust.
Serve warm with a little whipped cream.
I hope you enjoyed this blue pumpkin adventure as much as I did!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.