Our neighborhood of tiny, overpriced bungalows is the place to go trick or treating, for some reason. A record keeping neighbor counted 300 trick or treaters at his door this weekend. He had collaborated with another neighbor on an elaborate, coordinated display: Mount Olympus vs. Hades. Up on Mt. Olympus (one side of our street is 30 feet higher than the other), Zeus wielded a shiny cardboard lightening bolt, while down below the devil dealt with those 300 kids. I made a mental note to up our Halloween decor game next year as all we had was one hastily carved pumpkin and two uncarved pumpkins.
The next day, surveying the trail of candy wrappers on the sidewalk, I felt a little guilty about those uncarved pumpkins. I resolved to eat them. An NPR story, “Do We Waste a Lot of Pumpkins We Could Be Eating?“, tipped me off to an Epicurious Curried Pumpkin soup recipe that uses coconut milk and hot pepper flakes. The recipe takes advantage of the fact that you could make delicious soup out of cat litter with coconut milk and hot pepper flakes.
Of course that same soup would taste a lot better made with a kabocha squash. And Halloween pumpkins make great worm food. But I was reasonably pleased with the soup, especially after it had mellowed in the fridge for a day.
How was your Halloween? What do you do with the leftover pumpkins?