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Best pumpkin varieties for soup?
- Thread starter itsstillmatt
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foodguy
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If smaller ones are better in soup (which they are), then why would the larger ones be better for other dishes?Originally Posted by SField
You always want smaller squash, zucchini etc... rather than larger ones.
actually, that is mostly true for summer squash, which are harvested when immature (though i confess i do like having large zucchinis that i can split lengthwise and stuff ... but that's for DT). But when it comes to winter squash, which are always grown out to full maturity, size is dictated mainly by variety. And even within the same variety, in the case of winter squash it would seem to me that you would want the most mature specimens available as they have converted the most starch to sugar. i haven't done that tasting side-by-side, but some day, god willing, i will !
I swear I've never seen a pumpkin variety other than the standard. I do occasionally see squash varieties but they look more ornamental than edible.
I have found that fresh and canned pumpkin taste exactly identical when used in dishes. I don't even bother with the fresh any more.
I have found that fresh and canned pumpkin taste exactly identical when used in dishes. I don't even bother with the fresh any more.
SField
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actually, that is mostly true for summer squash, which are harvested when immature (though i confess i do like having large zucchinis that i can split lengthwise and stuff ... but that's for DT). But when it comes to winter squash, which are always grown out to full maturity, size is dictated mainly by variety. And even within the same variety, in the case of winter squash it would seem to me that you would want the most mature specimens available as they have converted the most starch to sugar. i haven't done that tasting side-by-side, but some day, god willing, i will !Originally Posted by foodguy
In my experience the smaller ones taste better. I find water content to be too high in the bigger varieties of most things. I at least know this to be true especially with butternut squash, as I've done actual comparisons.
SField
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i smell a column!Originally Posted by foodguy
Yeah, you should go all test kitchen on it.
I have found this phenomena to be true of sweet potatoes as well. But also it might make sense that the thinner versions cook nicer whole since the core of a large sweet potato or butter nut squash doesn't get that lovely caramelization from roasting in the thicker parts than a skinnier one would.
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I am making butternut squash soup tonight. Are "potimarrons" available in the US? If so, what do we call them?
Cary Grant
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I didn't even know butternut squash counted as pumpkin. I always considered it it's own thing. I do love the soup.Originally Posted by Manton
As for "real" pumpkin soup, I use sugarpie.
Other way around, right? Pumpkins are technically squash.
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I am making butternut squash soup tonight. Are "potimarrons" available in the US? If so, what do we call them?Originally Posted by iammatt
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