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Pumpkin Guide


HUTCHINSON FARM
6202 Walkers Line,
Burlington, ON
905-335-2515


Moranga
Camarão na Moranga
Photo: Camarão na Moranga, David MacTavish, Hutchinson Farm, Burlington, ON, Nov 2, 2015
Grown at Hutchinson Farm since 2015.

Genus: Cucurbita maxima
Origin: Brazil
Height: 5 - 7"
Width: 10 - 16"
Weight: 2 - 4 lbs
Colour: salmon pink
Rind Texture: smooth surface with wide ribs
Flesh: pale orange

This salmon coloured pumpkin should be enjoyed for it's rare colour, and eaten when you're tired of looking at it.
Morgana is featured in a classic Brazilian shrimp soup, possibly our favourite pumpkin/squash soup of all time!

Camarão na Moranga

INGREDIENTS
(serves 8)
1 medium sized baking pumpkin (use a Moranga pumpkin for extra authenticity).
2 lbs medium shrimp, peel and reserve shells and heads
1 pinch rosemary
1 pinch thyme
1 tablespoon vegetable oil
1 tablespoon butter
2 onions, diced
2 tomatoes, finely chopped
3 cloves garlic
1 handful Chopped Cilantro
18 ounces cream cheese
6 ounces coconut milk
1 ounce parmesan cheese

salt and ground black pepper, to taste

olive oil, to garnish
serve on rice

DIRECTIONS

Cut the lid off the pumpkin (as you would for carving a jack o' lantern) remove seeds and "pumpkin guck". Place cut side up on a baking sheet with the lid off
(an upsidedown pumpkin may split when you turn it over after baking), not too hot, about 350 about an hour or two depending on the size of your pumpkin (test with a fork). Once baked, scrape some of the pumpkin away from the sides and puree. About 4 cups, not crucial.

In a stock pot, prepare a broth by boiling 2 liters of water with shrimp head and shells, thyme and rosemary, allowing the liquid reduce to concentrate the flavor.
Strain in a colander and reserve. Add oil, butter, chopped onion, tomato and garlic to the stock pot and simmer until soft and uniform. Return broth to vegetables in the stock pot.
Season the shrimp with salt and pepper, and add to the stock pot with the coconut milk. Boil for about 10 minutes.
Add the pumpkin puree, cilantro and cream cheese and stir until incorporated. Pour mixture into the pumpkin and sprinkle with Parmesan cheese. Return to the oven and bake until slightly browned on top.
Serve piping hot, drizzled with olive oil as desired, accompanied with rice.
You can scrape extra pumpkin away from the sides of the pumpkin if you wish.