Kitchen Skills

Pumpkin | Print |

Calabaza, the great big tan or greenish pumpkin, knows its homeland to be Mexico. Its flesh and seeds have been supplying nourishment to the locals for millennia. I love the texture and flavor of fresh pumpkin—especially when it’s cubed and braised in a spicy sauce or pureed smooth in a rich soup seasoned with smoky dried chiles.


As for pumpkin pie and other desserts, I happily use a good-quality canned pumpkin—one that does not contain any seasoning so I can infuse it with my own choices—usually fresh-ground cinnamon and pure vanilla.