Let’s Cook Pumpkins.

Cooking with Pumpkins

Pumpkins are winter squashes belonging to the Cucurbitaceae family, which includes cucumbers, melons, and gourds. Pumpkins are low in calories yet highly concentrated in vitamins and minerals. There are hundreds of edible varieties in a range of sizes and shapes.

Pumpkins are low-calorie and nutrient-dense. They are low in fat and carbs and high in vitamin A, C, and D, copper, potassium, manganese, riboflavin, and iron.

They are great in soups and curries, risotto and pasta fillings, roasted or baked.

Flavour Pairings:

  • Sage

  • Nutmeg

  • Butter

  • Bacon

  • Coconut

  • Ginger

Caremelised pumpkin

Ingredients

  • 1 kg pumpkin, cut into quarter moons and peeled

  • 1 stick cinnamon

  • 4 allspice berries

  • ½ tbsp mace or nutmeg

  • 40 gr hazelnuts

  • ½ tsp parpika

  • 3 tbsp lemon juice

  • 3 tbsp maple syrup

  • 2 tbsp olive oil

  • salt

Preparation

  • In a mortar, grind together the cinnamon, allspice, and nutmeg or mace until fine.

  • Add the hazelnuts and grind until finely ground.

  • Transfer the mixture to a bowl and mix in the paprika, maple syrup, lemon juice, and olive oil until well combined.

  • Place the pumpkin on a parchment-lined roasting tray. Roast in a preheated 220°C oven for 30 minutes.

  • Pour the spiced mixture over the pumpkin, taking care not to let it drip to the bottom of the pan, as it may burn off. Roast for another 20–30 minutes, or until the pumpkin is slightly caramelized on the surface.

  • Finish with a sprinkle of salt

Spicy pumpkin soup

Ingredients

  • 1 kg pumpkin, peeled, seeded, and cubed

  • 1 tbsp olive oil

  • 1 big onion

  • 2 garlic cloves, minced

  • 1 small piece of ginger, minced

  • 4 cups chicken stock

  • ½ cup cream

  • ¼ tsp ground coriander seed

  • ¼ tsp nutmeg

  • a pinch of cinnamon

  • ¼ chili flakes

  • salt

  • optional toppings: roasted pumpkin seeds, a spoon of sour cream, fresh herbs (coriander, chives), a splash of lemon juice

Preparation

  • In a large pot, warm the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add garlic and ginger and cook 1–2 minutes more, until fragrant.

  • Add ground spices (cumin, coriander, nutmeg) and chili flakes; cook for about 30 seconds to bloom the flavours.

  • Stir in the pumpkin and pour in the stock. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the pumpkin is tender.

  • Use an immersion blender to puree the soup directly in the pot until smooth.

  • Stir in the cream. If the soup is too thick, add a little water or stock to reach your desired consistency. Season with salt and pepper to taste.

  • Finish with a squeeze of lemon juice or a small drizzle of cream for brightness, if desired.

  • Serve hot, topped with roasted pumpkin seeds, a swirl of sour cream, and fresh herbs.