Magic Pumpkin

Pumpkins are my favorite tumble and winter unfeeling — yet technically a fruit. There are so many dishes we can make with them and we can get few dishes out of only one pumpkin. we also adore them since they are high in nutrients, antioxidant abounding and low calorie. The tone of any pumpkin plate brings regard to a cooking table, too. My boys have always desired curry duck with immature pumpkin. we remember when they were tiny how they would ask me to make this plate right after their propagandize pumpkin patch trips. It’s a ideal one-dish plate for a bustling weeknight. Every year, we would collect during slightest a dozen or some-more honeyed kabochas and Jarrahdales for a winter. The cost is reasonable during a tumble and visiting a pumpkin patch is a good family trip. Over a final few years, we beheld that a mature pumpkins we picked can final adult to 6 months in a cold place.

Pumpkin has been a accessible swap, too. We adore taro with tapioca pudding though we don’t get taro adult here in Humboldt really often. So we surrogate taro with honeyed kabocha and it’s equally delicious. In a recipes below, we can make these dual favorite dishes from a family with only one pumpkin. 

Chicken Curry in Pumpkin

This plate uses a pumpkin as an succulent portion bowl. For a curry paste, we use Mae Ploy, that is accessible during internal Asian markets. Serves 4.


1 whole pumpkin, about 3 pounds, such as kabocha (choose one with a prosaic bottom)

1 bruise chicken, dim and/or white meat, cut into punch sizes 

1 tablespoon curry powder

2 tablespoons amiable yellow curry pulp or prohibited red curry paste

1 tablespoon oil

1 tablespoon fish sauce

1 crater water

1 14-ounce can coconut milk

Salt to taste 

Marinate a duck in a curry powder and fish salsa for during slightest 30 minutes.

Wash a pumpkin, place it in a steamer basket in a vast pot with 2 inches of H2O of and steam it for 25 minutes. (Alternatively, if we don’t have a steamer basket, we can use a feverishness explanation plate resting on a span of wooden chopsticks or 3 balls of aluminum foil during a bottom of a pot.) Steaming will make it easier to cut and carve the pumpkin.

Once it’s cold adequate to handle, cut off a tip 1/4 of a pumpkin and set it aside. Scoop out a seeds. Then dip some of a pumpkin beef out (roughly 4 cups) and set it aside, withdrawal adequate so that a pumpkin “bowl” won’t break.

Warm a oil in a vessel and brownish-red a chicken, adding a curry pulp and 2 cups of pumpkin. Sauté for 10 minutes, afterwards supplement a H2O and 1/4 crater of coconut milk. Simmer for 10 minutes.

Place a hollowed-out pumpkin behind in a steamer pot. Pour a curry duck into a pumpkin and steam it again for 40 min. Carefully supplement a rest of a coconut milk, creation certain not to let a pumpkin overflow, and steam for an additional 15 mins until a pumpkin is soft. Serve with jasmine rice.

Pumpkin Tapioca Pudding 

This is a loose, soup-like dessert renouned in Asia. Serves 6.


1 crater tapioca 

4 cups H2O for hot tapioca

2 cups pumpkin (chopped)

A splash of salt 

3 cups water

1 crater sugar

½ crater milk

1 14-ounce can coconut milk

In a vast pot, move 4 cups of H2O to a boil and stir in a tapioca. Keep stirring and let it boil for 5 minutes. Lower a feverishness and prepare for 10 mins until a tapioca balls are soft, stirring often. Cover and let a tapioca mount for 10 mins or some-more until a centers are translucent. Drain and rinse with cold water. Set a tapioca aside.

In another pot, move 3 cups of H2O to a boil and supplement 2 cups of pumpkin and a splash of salt. Boil for 10 minutes, afterwards reduce a feverishness and prepare for another 10 mins until a pumpkin is soft. Add a sugar, divert and coconut milk. Let it prepare for 5 mins until it starts bubbling. Add a baked tapioca, brew good and offer comfortable in tiny bowls.

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