The 20 pound pumpkin that had been decorating the porch for months got roasted last week during the prolonged frigid spell. The "meat" was sweet as could be. There's enough in the freezer now for several Christmas pies and we have a huge pot of curried pumpkin and chicken soup. Here's some thickened with brown basmatti rice and topped with plum chutney and thick yogurt.
Instead of pumpkin pies, I'll be making pumpkin galatoboureko. Got the idea from the waiter at Plaka where we celebrated our anniversary.
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