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Description: Creamy texture and orange color.
Particular characteristics: Type of pumpkin used.
Connection to the natural landscape: The colorful landscape of the fields.
Ingredients used: Pumpkin, flour, sugar, cinnamon stick, salt and fat.
Preparation: Peel and dice the pumpkin, cook in a little water and seasoned with salt, puree the remaining ingredients and bring back to the heat until the flour is cooked.
Forms of commercialization: For sale at the Headquarters and at events of the Confraternity.
Product availability throughout the year: Whenever necessary, it is made.
Product history: It is an ancestral tradition in our parish, and even in the Municipality, to make pumpkin porridge on the day of the faithful departed, which I accompanied with rojões or grilled sardines. There is also a tradition at the time of the festivities in honor of the Martyr S. Sebastião, which were promised for nine days to the boys and girls to go to the novenas that in the end won porridge but this feat never happened, later a group of soldiers returning from overseas recovered the tradition, but then with the offer of pumpkin porridge on the last day of the novenas.
Representativeness in local food: Throughout the year, but with more emphasis in winter, when there are pumpkins in abundance.
Product availability: All year round, but the big offer is in winter.
Geographical area of production: Parish of Soza and Municipality of Vagos.
Source: Confraria dos Sabores da Abóbora
