Today is Halloween, and Denmark has really warmed to this import holiday, with a lot of help from retailers. It’s not uncommon to se kids dressed up, scary-theme parties, store offers, decorations, and – especially – pumpkins.
Don’t get me wrong, the orange colour is really pretty, and it brightens up an otherwise potentially dreary autumn. And it’s probably fun for kids to carve jack-o-lanterns and light them tonight. But most people seem to be missing an all-important point: pumpkins are food! And delicious food. What a waste not to use them for cooking.
There is, of course, the famous American pumpkin pie, appearing at Thanksgiving four weeks from now. But as an ingredient in savoury cooking, it were the Australians who really tought us to appreciate it. So now, the freezer is ready for making pie, as well as soup. And over the last couple of weeks we’ve had them roasted, as a side dish, in a very yummy pizza with chevre, and in risotto.
Alas, the season is short. Most Danish pumpkins are grown on the island of Samsø, and while production is up, I’d love to see the vegetable rising in status on the dinner table in Denmark. It certainly deserves it.