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Originally Posted by Ea
I think *war time* stigma may be a French notion? It's my impression that the widespread use of pumpkins and winter squash may simply be more American.
It's difficult to say, but I've asked both my parents (born in '33) about pumpkin, and both are only aware of it as pickled pumpkin. That's also the only kind of pumpkin I saw as a child and until a few years ago (born in '72).
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it's possible. i think france and north america do have different "common" vegetables. the difference with scandinavia could also be related to the fact that france is a more agricultural country. pumpkins were grown in family gardens (not only on farms, i mean) during the war and were one of the few (fresh) vegetables which remained relatively plentiful. that, combined with the fact that they take a long time to cook, could have made them unpopular during the glorious 30 and only start to raise an interest again now. i'm not sure ; this is my friend's theory, although it does make sense to me. i've never heard of pickled pumpkin, but i think many vegetables are most commonly eaten as pickles in some countries, particularly where the growing season is short.
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I've only in recent years started to encounter fresh pumpkins at the grocer - and only hokkaido pumpkin and winter squash - and it's still a rare and seasonal vegetable. However, Scandinavia is very conservative with regards to vegetables, no doubt the short, cold summers have something to do with this, but changes in our vegetable diet tends to come really slow. Personally, I'm glad to have the choice between two kinds of pumpkin rather than none this Autumn - but then I also like to discover new recipes and new foods.
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pumpkins here are very common. you usually buy just a segment of one, not the whole pumpkin, which is gigantic, unless it is the smaller green pumpkins (which might be the acorn squashes). many four seasons shops sell them pre-cleaned (seeds removed) and with some seasonings for soupes. i looked up hokkaido pumpkin and i think that is the english name for potimarron, and i thank you for that because i didn't know. those are quite new here ; only a few years ago they suddenly appeared and now they are everywhere, but 10 years ago they were totally unknown. i'm glad they're back because they are *delicious*. easily my favourite of all (although the butternut is a close second) ; i like to make them in soupe with chestnuts, and purée it after it's cooked with maybe a bit of cream.