![]() In that carving technique, I didn't actually completely penetrate the thickness of the flesh. That pumpkin took me four days, but that was just painting and then carving the exterior. "So pumpkins that we do generally, once they're gutted, we're lucky to get between five and seven days out of that pumpkin. An eight hour pumpkin is a serious effort, I agree. Peter's Basilica from the perspective of the entry way. George Nickolopoulos: "The pumpkin that stands out in my carving career was on a 400 pound pumpkin. On the most impressive pumpkin carving he has created: Serve yummy soup and top with toasted pumpkin seeds and fried sage! Enjoy! Pumpkin carved by Merisa Kouvo, field manager at Shelburne Farm. Stir and move around constantly until toasted. Heat up small fry pan over medium heat with no oil and toss in pumpkin seeds. When hot drop in sage leaves and fry until crispy. Heat up small sauce pan with 2 Tbsp of olive oil. If you like it a little thinner feel free to add a little more stock.Ħ. Taste and re-season with salt and pepper if necessary. Puree with an immersion blender and then slowly stir in heavy cream. Bring to a boil and then immediately reduce the heat and simmer for 10 minutes. Add pumpkin, garlic and onion, and cook, stirring constantly for 2 minutes. Heat remaining 1 tablespoons olive oil in a large stockpot over medium heat. Remove from oven and let cool slightly and then remove pumpkin and garlic skins.Ĥ. Stir ingredients halfway through cooking. Bake in the oven for 40-45 minutes, or until pumpkin is fork-tender. Toss with 1 tbsp olive oil and season with salt and pepper, to taste.ģ. Place pumpkin, garlic and onion onto the prepared baking sheet. Place parchment on a baking sheet and lightly oilĢ. 5 cups homemade or store-bought chicken broth stock- (you can use veggie stock if desired)ġ.Kosher salt and freshly ground black pepper.1 large yellow onion skin removed and quartered.1 (3 to 3.5-pound) sugar pumpkin seeds removed and quartered.I love that it's so fall and just the deep, rich flavors with the crunchy little pumpkin seeds and that fried sage just adds that little oomph." Pumpkin carved by Merisa Kouvo, field manager at Shelburne Farm. "A roasted pumpkin soup with fried sage leaves and toasted pumpkin seeds. We just did it on Saturday, worked like a charm. They dry out, and when you roast them, they roast much better because it's not having to get all that water off and you'll get a much crunchier pumpkin seed. Joe Gatto: "For pumpkin seeds, my big suggestion is once you get them out and you clean them to put them on parchment paper, not paper towels, put them on parchment paper and leave them out overnight. On how to get roasted pumpkin seeds just right for pumpkin soup: I would say, whichever one speaks to you, it will all be fine." Pumpkin carved by Merisa Kouvo, field manager at Shelburne Farm. So really, you know, they're all going to come out with a really similar taste. "As long as it doesn't have any like rotting patches, pumpkins are all unique in the way that they look, in their weight and things like that. But most people tend to go for the sugar pumpkin for baking. It's more of like a sheet pan sort of a thing where you would bake it similar to what you do with butternut squash. However, you can still eat the larger pumpkins. It's more sweet in flavor versus the larger pumpkins that you typically use for carving. Merisa Kuovo: "So in terms of the baking pumpkins, most people usually go for a sugar pumpkin, which is usually a smaller one. On the different kinds of pumpkins used for baking versus eating: Our pumpkin panel consists of Merisa Kouvo, field manager for Shelburn Farm in Stow Joe Gatto, local chef, culinary instructor and host of "From Scratch" on Pluto TV and George Nickolopoulos, long-time master carver with the Jack O' Lantern Spectacular at the Roger Williams Park Zoo in Providence. We take listener calls as we ask our experts how to pick out the best pumpkin, create a jack-o'-lantern with "a soul," and how to enjoy the fruits of your labor - literally - through delicious pumpkin seeds or a tasty pumpkin soup. Nothing says October quite like scooping out the goopy, sloppy guts of a pumpkin, and then creating a jack-o'-lantern masterpiece, just in time for Halloween. ![]() ![]() Facebook Email One of Merisa Kouvo's jack-o'-lanterns.
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