Cookaholics Bulletin Board

I am going to make, for my big French Table dinner the spiced pumpkin/pear/fennel soup. It calls for roasting a 3 lb squash (unpeeled weight). I already have some roasted pumpkin puree in my freezer and want to use that up and make Kathy proud of me. Any guesses how many cups that is???

Thanks

Mary

This may confuse matters even more, but I have a 2lb container of cubed butternut squash (1 inch cubes or slightly smaller) and there is about 6 cups in that. Figuring that it would reduce by at least half, my guess is you use 3 cups.
Or just weigh out 2 pounds of it, since my guess is that 1 lb would be seeds and such.

I think she said peeled would be about half that weight and then maybe half that for water loss??? I can't remember how big the pumpkin was. I may just add all the other ingredients first and do the pumpkin by taste.

Mary

i think you'll be fine, since I'm sure not everyone can find a pumpkin that weighed exactly 3 pounds.

Sometimes they give you the weight of an ingredient and it doesn't help at all. But I bet that The Chef's Guide to Weights and Measures would tell you how much loss there was in cooking squash. My copy alas, is in Chicago, whilst I am in NY. Perhaps someone has it and could look?

Mary,

I'd go with a pound and a half.

Thanks so much. I added 3 cups 1lb 9 oz. The soup is pretty good and I imagine it will be better tomorrow. My pumpkin was a bit blah, I bet with a heftier squash it would be a good deal better. It should pass with my pumpkin hating husband though (and no I am not telling him what it is, I am just serving the damn soup).

Mary