For years, every season I’ve been looking for a pumpkin which taste would come close to those my parents were growing in Ukraine in nineties. There were so many varieties of pumpkins and winter squashes to try, yet I couldn’t find a single one exciting — too bland, colorless, and fibrous for my taste, especially after cooking. I was ready to give up after my latest disappointment with Sugar Pie pumpkin, when decided to give a try to a larger Cinderella pumpkin I avoided earlier because of the size. Well, so far this variety is the closest to Ukrainian pumpkins I remember. The taste is still not as bright and fruity-sweet as I’d like it to be, but the color and texture are exceptional! Sunny orange and silky juicy, it’s a pleasure to eat it just roasted or cook with its puree. To really enjoy this soup recipe, use your favorite, the best tasting pumpkins and always start from scratch.
Technically, it’s not pizza. It’s an open pie, an American pie with Gulf of Mexico seafood and white sauce. I don’t remember when I enjoyed pizza-like pie so much for the last time! The idea to use Gulf oysters belongs to the Engineer. I added scallops remembering how wonderful they are in seafood version of empanada gallega. It turned out great. We named it The Gulf of M: oyster liquor velute + scallops + gulf oysters + queso asadero + oaxaca string cheese + seaweed. I didn’t pre-cook oysters and scallops when made it for the first time, and it was soft of messy because of extra juices. But sooo gooood!