If it looks as though I've been applying fake tan lately I can explain. I've been eating a LOT of pumpkin; so much that an orange hue has surely seeped into my pores by this point. I've tried a few new pumpkin recipes, in search of an interesting dish full of flavor and spice. The one I'm sharing with you here, which the writer calls 'the comfort blanket of the Middle Eastern soup world', allows the pumpkin's flavour to shine as it crackles with an exotic mix of spices.
Around this time of year cheery jack-o-lantern festooned
recipes crop up everywhere, all calling for pumpkin as their primary
ingredient. Frustratingly most pumpkin recipes I've seen give no guidance on what type of pumpkin is best
to use, thus many cooks undoubtedly buy a big orange guy and are
disappointed with the results. It's become common practice to substitute butternut squash for pumpkin, as 'carving' pumpkins have flesh that is quite watery and tasteless.
