Pumpkin Woes
I am making a spicy pumpkin ramen this weekend. I wanted to use fresh pumpkin. I can't remember the last time I used pumpkin. I usually go for delicata or other winter squashes. For this recipe, I wanted pumpkin. I cut it in half and roasted a small sugar pumpkin. I was so disappointed. it is more of a yellow color, not at all sweet and not a bit of pumpkin flavor.
I usually buy my produce at 2 neighborhood local Whole Foods type markets, but I was at safeway and their organic squashes were beautiful. A good case for beauty being skin deep. Are there other varieties that would have had that good pumpkin flavor that I was looking for?
My dog Olivia is thoroughly enjoying the pumpkin.
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14 Comments
I described the sugar pumpkin I roasted and he said it sounded like I got a mediocre pumpkin. So, I bought one from him and roasted it. Much better!! The other one was completely tasteless. This one has flavor and the flesh is a darker orange. Still not as flavorful as butternut or acorn though. Like ChezHenry and others suggested, I may use one of those next time.
The ramen also calls for butternut squash cubes, so it will be a pumpkiny and orange broth with flavors of lemongrass and ginger with shiitake mushrooms, pork, butternut and ramen noodles.
I went next door and bought a can of pumpkin. Later today, I'll go to my usual produce guy and ask him about pumpkins.
Off to do google research on canned pumpkin. My can just says 100% pumpkin on the ingredients list.