It is that time of the year when pumpkins and pumpkin flavoured everything are everywhere in this part of the world. My favourite way to eat pumpkin is boiled in water, served cold with tea. Zimbabweans know what I am talking about, so if you haven’t tried it, try it and thank me later.
However, pumpkins do not always taste right. Sometimes they can have too much water in them(I am direct translating from Shona here) and be tasteless. We had one last week that was just yucky, I couldn’t eat it, it was a waste. Nearly threw it out before I thought of baking with the pumpkin.
It took me back to my time in Zimbabwe last year, when I made pumpkin puree, even though this time I just used boiled pumpkin.
I used this recipe from Avery Cooks. I was a bit liberal with the molasses so my bread is dark but it was still delicious.
