Our 5 Kilo Pumpkin Made Us 5 Different Pumpkin Recipes
*5 Kilos is about 11 pounds*
My Humpty Dumpty pumpkin dump-ty off the wall and cracked.
It took about an hour but I did manage to peel and cut the pumpkin up. Then I had to be creative. What to do with all that pumpkin meat?
To use pumpkin meat in recipes it has to be cooked first.
It takes about 30 minutes to cook the pumpkin.
This is how you cook pumpkin:
Add pumpkin pieces to a large cooking pot with a small amount of water and cook covered over low heat. I had to cook this pumpkin in batches, there was so much of it.
(Alternatively you could steam or roast the pumpkin. Click here for an article on cooking instructions.)
Now, what to make with all this pumpkin meat?
First dish idea: Pumpkin Puree (as a side dish to meat or fish)
1. Sauté chopped onions in olive oil.
2. Add a good portion of cut, fresh pumpkin to the sautéed onions : about 3 cups
3. Cook until vegetables are soft, approximately 30 minutes.
4. Purée pumpkin with a hand-held mixer (I find this easy to do directly in the cooking pot). Or purée with a food processor until smooth.
5. Add salt and pepper to taste and spoon in 1/4 cup of creme fraiche or light cream. I usually add 1/2 tsp. of dried ginger to add flavor.
Serve warm as a complement to the main course.
Second dish idea: Pumpkin Bread
Pumpkin Bread is perfect for an afternoon snack, or ‘le goûter’ (the snack) as the French call it. Both kids and adults enjoy its diverse and light taste.
My eight-year-old and her friends enjoyed pumpkin bread for their French party goûter.
Here is a recipe that I used for pumpkin bread: (using your own pumpkin purée in place of the canned pumpkin amount)
Third dish idea: Pumpkin Pie
Forget Libby’s canned pumpkin. It is easy to make your own! I do follow the Libby’s recipe but I substitute my own pureed pumpkin and it comes out perfect every time.
Here is the recipe:
LIBBY’S® Famous Pumpkin Pie (note I use two normal pie crusts for this recipe and not one deep pie crust as the recipe calls for.)
Fourth dish idea: Pumpkin Soup
A warm and full of nutrition soup.
I think pumpkin has a unique and powerful flavor and a pumpkin soup should be made with just a few ingredients. The soup I made has onions and is sprinkled with piment d’espelette (spicy red pepper from Basque Country).
This is a recipe that I use as a base for this pumpkin soup that you see in the picture.
Cream of Pumpkin Soup Recipe from CDKitchen.com (I use half the measure of cream that is called for in the recipe, I purée the pumpkin ahead and stir in it, keeping the onions soft and intact and not mixed. Finally, I add the chili pepper on top). You can be creative with your soup! The key for pumpkin soup great taste is in the pumpkin= use good pumpkin meat and it will taste marvelous.
Fifth and final dish: Pumpkin and Prosciutto Penne
When in Italy, eat like the Italians. Zucca, (the Italian word for pumpkin) with pasta is a specialty of the Emilia Romagna region, located in Northern Italy. This recipe was adapted from Penne with Creamy Pumpkin Sauce. I followed the recipe exactly, however I added slivers of prosciutto in the sauce which were sautéed with the garlic and added to the pumpkin.
Nutritional Benefits of Pumpkin
Another big advantage of pumpkin besides the taste is its power-packed nutrition. Pumpkin is a power food.
It is a nutritional dense vegetable and its nutritional benefits of pumpkin include:
- Super rich in vitamin A
- Super rich in potassium
- Super rich in antioxidants
- Super rich in fiber
And super rich for your pocket! Pumpkin is an inexpensive way to add diversity to your diet, while packing in taste and nutrition.
Our Humpty Dumpty pumpkin that fell? It costs 3,99 euros, equalling about 5$.
Hope you enjoyed my story on how a cracked pumpkin led to 2 sweet and 3 savory dishes. We ate pumpkin for about a week but loved every minute of it. If you liked this article I would appreciate it if you pass it along using your favorite method. Thank you in advance.
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