With Thanksgiving over, I gathered up the gourds and pumpkins that have been on display since October to ready the surfaces for Christmas decor. One small one was a sugar pumpkin, so I cut it up, dug out the seeds and strings and baked it for about forty-five minutes. I have two cans of pumpkin on the pantry shelf but I knew that this fresh pumpkin would be just as good or better with a little effort. When the pumpkin had cooled I whirred it in the blender, taking the time to stop and start the blender many times in order to push the mash into the blades until it all had the same consistancy. Now this beautiful pumpkin puree is waiting patiently to become a pie or bread. Yum.
what a lovely color.
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