It is the season for Pumpkins or Poitiron. Unlike the American orange pumpkins, the French one's look more like Cinderalla's carriage before it was a carriage. The farmer's cut it up for you and sell slices for baking and soups.
Asking the Farmer how to make the pumpking soup, she suggested the following.
Skin the pumpkin and put it into water to boil. Add a few bouilloun cubes. Add a pomme de terre (potatoe) and an onion. Voila ! Put in the blender and make it a puree and it is fantastic and so easy!!!
Thanksgiving is approaching and we were invited to two Thanksgiving dinners (one on Thursday and Saturday). I decided to attempt to make a Pumpkin Pie from fresh pumpkin. My first attempt was fabulous for the inside (add enough sucre and anthing can be great), but the crust had some difficulty cooking (possibly our oven or I need to bake before a bit more before putting inthe filling. Meanwhile here is the great recipe.. Try fresh pumpkin also. It was great!!! and not hard.
1 - 8oz pkg cream cheese softened (I used some similiar cheese here in France)
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp ground cloves
3 eggs (I think you only need one or two however as it was a bit runny)
1 can canned pumpkin or equivalent in fresh
1 unbaked pie cshell, edges crimped high
1 cup diary sour cream
Cream together cream cheese, brown sugar, cinnamon, giner, salt, and cloves. Add eggs, one a a time, beathing thoroughly after each addition. Blend in softened pumpkin, milk, and vanilla. (the recipe said this, but there wasn't milk listed in the ingredients so I added a little). Bake into 375 oven 45-50 minutes or until knife inserted halfway between center and edge come out clean. Blend together sour cream and sugar; spread over top of pie. return pie to oven 3-5 minutes or until topping is set. Chill before serving.