What are the pros? Gorgeous pumpkin, nice heft!
What are the cons? A bit stringy
Love this heirloom and I can see why the French grew it for centuries. Aside from its obvious beauty -- especially when stacked with other pumpkins on your porch -- I can taste why this pumpkin was treasured, saved and savored. At maturity it has a nice amount of golden, nutty flavored flesh and tasty seeds. Its a bit watery and stringy but since this was grown for soup making this makes sense. Key is how to prep it. First scrub then stab it with a knife all over for steam venting. Roast it whole and slow in a 325 F oven until just tender. Cool completely then scoop out seeds with a large spoon and scrape pulp into a cheesecloth/paper towel-lined colander to drain for several hours (you can put a plate with a big can on top of the flesh to speed this up). Then puree in batches in your blender or food processor. Freeze or use in a pumpkin (or butternut squash) soup recipe or instead of tomato sauce with spaghetti with garlic, bacon, herbs & Parm.
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