tag:blogger.com,1999:blog-6742756814967464811.post8166742756165377871..comments2024-03-19T18:45:56.286+11:00Comments on Green Gourmet Giraffe: Pumpkin soup and historyJohanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6742756814967464811.post-16186163452843785082016-09-06T11:39:17.826+10:002016-09-06T11:39:17.826+10:00I meant is it for a main meal, or an appetizer? A ...I meant is it for a main meal, or an appetizer? A large bowl full or a smaller one? You answered my question when you said you have it for dinner!!Thanks!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-87910131061682937882016-07-05T14:21:54.278+10:002016-07-05T14:21:54.278+10:00I am not sure of your question - do you mean how m...I am not sure of your question - do you mean how much volume is each serving - they are quite decent - I often will have it with bread for dinner but I don't measure it.Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-56413923368347147452016-07-05T11:25:49.234+10:002016-07-05T11:25:49.234+10:00What size is your serving? I like this recipe. It ...What size is your serving? I like this recipe. It looks so simple and easy to make! Thankyou for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-20154516901687172792013-11-06T18:19:40.001+11:002013-11-06T18:19:40.001+11:00thank you for the history lesson and the pumpkin s...thank you for the history lesson and the pumpkin soup recipe, I thoroughly enjoyed the read.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-61432774184682514392011-02-01T07:01:37.501+11:002011-02-01T07:01:37.501+11:00Oh how I loved this post!! I've had all the s...Oh how I loved this post!! I've had all the same questions. I'm from the southern US and first had pumpkin (roasted in honey and butter) and then pumpkin soup, when I lived in Australia. Imagine my shock when I discovered where all this goodness came from, when him indoors brought home this huge BLUE thing!! When we cut into it I realized that the difference between the orange US jack-o-lantern pumpkin and ole Blue was more than the outside color . . . ole Blue has MUCH more meat in it! Perhaps that is why the American pumpkin came to be produced in a can and only used for pies - it would be a whole lot of cutting for very little return. So now I use all the things we call "squash" here, but I don't really think it is as tasty as the Blue. I'm thinking the "squashes" are sweeter, but since I don't have a Blue to compare it to, I'll have to leave it up to you to discover. Pumpkin soup that I have had over here is sweet, maybe because that's how the US does it - I just know it doesn't taste the same and I don't like it as much. <br /><br />The other pumpkin/squash curiosity in my life is that my grandma (who was from Ohio) used to serve us this orange mashed up stuff that you bought in the freezer section. I loved it and it was called squash. I used to buy it as a side dish in Florida to serve with a casserole she used to make. Well, I now live in New Orleans and I cannot find this stuff in the freezer section in any store that I have been to. So does that mean it is a northern dish only [which of course made its way to Florida, along with all the northerners]? And where did it originate? I don't have the answer. <br /><br />It appears we have pumpkin/squash mysteries over here, too. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-20508980356790207642008-07-16T22:18:00.000+10:002008-07-16T22:18:00.000+10:00thanks Ellie - isn't pumpkin soup warming winter f...thanks Ellie - isn't pumpkin soup warming winter food!Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-26707956340698362422008-07-14T21:55:00.000+10:002008-07-14T21:55:00.000+10:00Ooooh, talk about giving me a hankering, I've a po...Ooooh, talk about giving me a hankering, I've a powerful desire for pumpkin soup! Reading this post has reminded me that I haven't made it once this winter...good thing I'm not out of time yet!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-66248242393378870912008-07-13T21:08:00.000+10:002008-07-13T21:08:00.000+10:00Thanks to everyone for their comments which have h...Thanks to everyone for their comments which have helped put pumpkin in an international context for me<BR/><BR/>thanks AForkful - I always found even butternut pumpkin/squash hard to find in the UK - not sure if it has changed or if I expected too much<BR/><BR/>thanks Kalyn - I am still trying to get my head around the term 'winter squash' but it is helpful to hear that at least some are pumpkins to me<BR/><BR/>thanks Nathalia - I was aware when I was posting this that European and Asian countries seem to eat pumpkin more - I know it is such a great addition to lots of Italian cooking but am not familiar with Dutch dishes.<BR/><BR/>thanks Bee - I am always delighted by the colour of pumpkin - and interested to hear just how common it is in South India<BR/><BR/>thanks Ricki - it is strange to hear there is only one species called pumpkin in America - feels like there must be a more precise name for it given the amount of names we have for pumpkin here. And weird it is not sweet - maybe I should buy a can if they are still selling them in DJs dept store to try it?<BR/><BR/>Thanks Lisa - very useful info - I am amazed that the yellow heirlooms are delicata squash you find quite commonly - I have never seen them before seeing them at the market but did try cooking with some and they were lovely but so yellow (rather than the orange I am used to)<BR/><BR/>thanks Jenn - pumpkin ales sounds fascinating<BR/><BR/>thanks Kathryn - I am sure roasted pumpkin was a revelation - it is still one of my favourite ways to eat it - glad you are a convert<BR/><BR/>thanks Lisa - now your comment makes me wonder what chilled pumpkin soup would be like (that is chilled not chilli!)<BR/><BR/>thanks Simona - it's interesting how the same food is used differently in different areas - wonder if it is because different soils produce different tastes???<BR/><BR/>thanks Lysy - I will look forward to you posting some recipes with European squash - hope you post some photos of it uncooked to help me get a sense of it. I confess I am still a little confused about where marrows fit - seems even vegetable families have their odd relations :-)Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-39779573842373339482008-07-13T07:03:00.000+10:002008-07-13T07:03:00.000+10:00What an amazing post! I've learnt lots about pumpk...What an amazing post! I've learnt lots about pumpkins and squashes - and even marrows, which I had no idea were related. Marrows seem much more British and a classic of vegetable gardens. I remember being served a butternut squash at a college Christmas dinner in about 1995 and never even having heard of it before. I'm not sure I tasted it again until I travelled in South Africa and Australia in 1999. Now you do get it easily here, and I love it! I think we only call the Hallowe'en sort pumpkins too (and sadly I think most of them end up carved up for lanterns here as well), but you can get a much bigger variety of squashes now than you could a few years ago. I saw my first European-grown squash of the season today so I'm keen to try out some of your delicious recipes now!Lysyhttps://www.blogger.com/profile/13415024852684873909noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-54527608453005046532008-07-13T05:26:00.000+10:002008-07-13T05:26:00.000+10:00Very interesting and informative post. In the part...Very interesting and informative post. In the part of Italy where I grew up, pumpkins were grown to feed pigs. But in other parts of Italy they and other types of winter squash are used for cooking risotto, ravioli, etc. Your soup looks lovely.Simona Carinihttps://www.blogger.com/profile/10621645217450504400noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-20291250548751614732008-07-13T04:38:00.000+10:002008-07-13T04:38:00.000+10:00I am a big fan of pumpkin, though it's much to hot...I am a big fan of pumpkin, though it's much to hot to think of soup right now, but I'll keep this in mind for the Fall. Your list of variations is tempting indeed.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-47800415643854544412008-07-12T08:04:00.000+10:002008-07-12T08:04:00.000+10:00Before coming to Australia I'd never eaten pumpkin...Before coming to Australia I'd never eaten pumpkin. I actually don't think I'd ever even seen a pumpkin. Maybe on Charlie Brown, but never in the flesh. We arrived here in 1988, when pumpkin soup was the height of fashion. And I thought what the hell is going on in this strange country?<BR/><BR/>Then I tasted roasted pumpkin and got it. My appreciation and love of the pumpkin started from there. It's now a vegetable I buy every week at this time of year. My favourite way of cooking is tossing in heavy-duty spices and then roasting in the oven. This then gets added to salads, made into soup - or just eaten off the baking tray.<BR/><BR/>Interesting post Johanna and I love the top picture - what a strange and curious vegetable it is.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-76010475934387633822008-07-12T07:54:00.000+10:002008-07-12T07:54:00.000+10:00I absolutely adore the stuff. Pumpkin is big in Ne...I absolutely adore the stuff. Pumpkin is big in New England too - even pumpkin ales in the fall. I really like any kind of squash!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-78142881611026786642008-07-12T06:06:00.000+10:002008-07-12T06:06:00.000+10:00Ah ha! You have prepared so many different meals ...Ah ha! You have prepared so many different meals with "pumpkin" I had started to conclude that you were often using what Americans call "squash". The photos are a great help in clearing up the cooking language barrier. <BR/><BR/>In your first photo I recognize butternut squash and the smaller yellow ones with the green stripes are what we call delicata squash. The grayish ones sort of resemble acorn squash. We have these three squashes /pumpkins as well as others available year around. My favorite is the delicata. <BR/><BR/>You are correct that Americans refer to them all as squash and not pumpkin. We reserve the term pumpkin for those huge orange ones used for decoration in the fall. <BR/><BR/>Squash/pumpkin is so delicious and I'm certain your soup is as well!LisaRenehttps://www.blogger.com/profile/17033748967210196808noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-62607470639115221162008-07-12T01:21:00.000+10:002008-07-12T01:21:00.000+10:00Great post, Johanna. This may seem TOO simple, bu...Great post, Johanna. This may seem TOO simple, but as far as I know, the term "pumpkin" is used in North America ONLY for the large, orange type that one cuts eyes and mouths into for Halloween. The flesh is NOT sweet and that's the type we find pureed in cans. Everything else is called squash. The orange-flesh squash (like butternut or acorn) have sweet flesh that cooks up much like sweet potato (yam), and the others--zucchini, yellow squash, etc, are called "summer squash" and are not sweet when cooked. Most places you use "pumpkin" (as in pancakes, etc.) I'd use "squash" or sweet potato. Whatever; the soup looks great!! ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-60444516170543887952008-07-12T00:39:00.000+10:002008-07-12T00:39:00.000+10:00what a great post. we, in south india, eat pumpkin...what a great post. we, in south india, eat pumpkin (both the pale white and yellow varieties) at least thrice a week. your soup has a glorious colour.beehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-594137256803229892008-07-12T00:11:00.000+10:002008-07-12T00:11:00.000+10:00I love pumpkin and I am lucky that a lot of Italia...I love pumpkin and I am lucky that a lot of Italian recipes for pasta, gnocchi and risotto list it as ingredient. <BR/>I have a lovely Dutch recipe that involves an infusion of ginger and vanilla pods in milk, mixed with cooked pumpkin flesh and onions.spacedlawhttps://www.blogger.com/profile/12462723005560128474noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-3871619923687023232008-07-11T23:27:00.000+10:002008-07-11T23:27:00.000+10:00Very interesting post for WHB! You might want to ...Very interesting post for WHB! You might want to know that in the U.S. the word "pumpkin" only refers to one specific type of vegetable that's orange and used at Halloween. All the other varieties (like the one in your photo) are called winter squash here, or by specific squash names like butternut squash. I was very confused by this when I first started reading food blogs. <BR/><BR/>The soup looks delicious! I haven't had soup like this but I love every type of winter squash!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-16099826797499175582008-07-11T21:16:00.000+10:002008-07-11T21:16:00.000+10:00'Tis true - we're not big on pumpkin per se over h...'Tis true - we're not big on pumpkin per se over here, but squash is pretty common in the winter months. Marrow - that's something else altogether. Much more bland and watery.aforkfulofspaghettihttps://www.blogger.com/profile/01303046899595697854noreply@blogger.com