I'm not a big fan of pumpkin but would like ideas of how or what I can add too it so I can start having it. Due to my strict diet at moment can only add herbs and spices. Any ideas and best type to use.

cassie24 - 2015-05-14 14:53:00

Cook in the microwave then mash and add some nutmeg and pepper and salt .......yummo !!!!

petal1955 - 2015-05-14 15:10:00

OK will try it. How long does it take in microwave and what sort is best?

cassie24 - 2015-05-14 19:10:00

Boil it up and eat it, I love it boiled, salt and white pepper...yumeeeeeee!!
Grey skin pumpkin is the only way to go

rainrain1 - 2015-05-14 19:21:00

It's great added to hummus, I make a batch every few days. Use it in quiches, on pizza and it makes a good curry too. I put cut up pumpkin in the MW as it is (skin on) and bake for 5 mins. You can then scrape the flesh off the skin and mash with S&P & nutmeg/cumin or serve as is.

nauru - 2015-05-14 19:41:00

Chinese 5 spice is delicious either with mashed or roasted pumpkin

sarahb5 - 2015-05-14 22:04:00

I am a big roast pumpkin fan, to eat as is, but also makes for better soup if you roast it first.

beaker59 - 2015-05-14 23:38:00

If you roast pumpkin for soup, do you cook up onion in water or stock?

barbiedoll - 2015-05-18 20:26:00

Put it in your mashed potato 2/3 potato and 1/3 pumpkin. I've got my son and his girlfriend eating pumpkin that way. Or are you on that no carb diet, then you could mash it with some Kumara. Roasted is the best though.

blueviking - 2015-05-21 08:49:00

I make pumpkin lasagna
soup with garlic in it
roast or boiled or steamed
nice with nutmeg added

cgvl - 2015-05-21 09:26:00

layer some in with your potato bake

rainrain1 - 2015-05-21 09:56:00

Whole grey pumpkins make beaut roasted pumpkin soup for the freezer. Have a big brew on today. My version.
Zap whole pumpkin 12-15 mins, leave to cool a bit then its easy to cut and deseed. Cut into chunks roast with 2-3 onions cut into chunks and plenty of garlic till going soft and starting to caramalise.
When cool cut skin off pumpkin and throw in slow cooker, add 6 slices bacon chopped rind off, teasp curry powder, s/p barely cover with chicken stock cook all day puree with stick blender then into tubs and freeze.
Serve with dollop sour cream and chopped chives with warm crusty bread.

fifie - 2015-05-21 13:40:00

A favourite in our family.
Peel pumpkin and chop into chunks the size of an av plum. Place in oven proof dish and sprinkle with a couple teaspoons brown sugar, salt .pepper, and pour over cream until it justs shows through.Sprinkle with cinnamon and bake 150 for about 1/2 - 3/4 hour. Beautiful with any meat and veg.

cary14 - 2015-05-21 19:16:00

barbiedoll wrote:

If you roast pumpkin for soup, do you cook up onion in water or stock?

I halve the onion (don't bother to peel it) and sprinkle with cumin, coriander, 5 spice, chilli - whatever you like - a little oil to stop it burning and roast until they're soft. Remove the skin, purée and add chicken or vegetable stock until it's as thick or thin as you want. Can also roast a chilli or two and purée those as well if you like it spicy

sarahb5 - 2015-05-21 21:20:00

barbiedoll wrote:

If you roast pumpkin for soup, do you cook up onion in water or stock?

You can roast the onion along with the pumpkin pieces as Sarah describes above (looks nice) or just finely chop and sauté in some butter before making the soup. I like to cook slow in butter for quite some time until it caramelizes well then add the peeled roast pumpkin and veg stock (or water or milk). Season well and you have a nice plain soup or add herbs and spices at onion stage to give the desired flavor profile. I use lots of garlic some fresh garden herbs like rosemary thyme and bay and some spices.

beaker59 - 2015-05-22 15:44:00

cary14 wrote:

A favourite in our family.
Peel pumpkin and chop into chunks the size of an av plum. Place in oven proof dish and sprinkle with a couple teaspoons brown sugar, salt .pepper, and pour over cream until it justs shows through.Sprinkle with cinnamon and bake 150 for about 1/2 - 3/4 hour. Beautiful with any meat and veg.

Will give your version a go, thanks.:o)
I do something similar & it's lovely.
I've been making it for quite a while & I think it originally was one of Alison Holst's recipes (bless her).
Cut pumpkin into smallish chunks, put in a microwave proof dish & sprinkle some corn flour (amount depends on how much pumpkin) I use about 3/4 tspn for a one person serving. Dot with a little butter & some cream, or trim milk if you are fat conscious, & pop into microwave for appropriate time suitable to the quantity of pumpkin ..can give it a stir half way through if it's a larger amount & when done sprinkle with loads of fresh parsley.
Sorry it's a bit 'fluy by the seat of your pants' type instructions, but it's very good & non pumpkin fans seem to like it.

samanya - 2015-05-22 16:54:00

My family like mashed pumpkin, sprinkle in chicken stock and plenty of grated cheese. Put in dish, top with a sprinkle of paprika. Can put more cheese on and Into oven or microwave.

retired - 2015-05-24 17:57:00

This soup is a favourite - another goodie from Alison Holst.

Chop up 1/4 of a grey-skinned pumpkin into cubes roughly 1 cm square.
Brown a couple of chopped cloves of garlic, then add 2 tsp green curry paste, 2 tsp cumin and a tsp of ground coriander. Cook till spices are fragrant then chuck in the pumpkin and a cup of water and cook till pumpkin is soft. Blend it or process it till smooth, add more water and 1/2 tsp of salt till it is as runny and soupy as you like it. Serve with a pour of coconut cream and a good sprinkle of fresh coriander on top. We had this for dinner tonight and it is lovely.

fefeoc - 2015-05-24 20:53:00

I find the microwave improves the flavour of even an early season pumpkin. I don't know why it works, but it does. I do a large number of pieces (enough to fill my biggest Pyrex) Sprinkle the pieces with water then sprinkle with dried mixed herbs and dried onion. Put on the lid and microwave for about 6 minutes. Place the pieces into a baking dish lined with baking paper. Spray/drizzle with a good olive oil and a little salt or herb salt and bake in the oven till tender. I then keep the extra pieces in the fridge for another meal or process for soup.

roshu - 2015-05-25 22:15:00

great iideas..

bev00 - 2016-05-24 22:07:00

bump for pumpkin

bev00 - 2017-05-25 00:27:00

blueviking wrote:

Put it in your mashed potato 2/3 potato and 1/3 pumpkin. I've got my son and his girlfriend eating pumpkin that way. Or are you on that no carb diet, then you could mash it with some Kumara. Roasted is the best though.

I like that mix for cottage and shepherds pie.

hidecote01 - 2017-05-25 13:12:00

Cumin, bacon, roasted. (Or leave out the bacon).

unknowndisorder - 2017-05-25 20:51:00

cassie24 wrote:

I'm not a big fan of pumpkin but would like ideas of how or what I can add too it so I can start having it. Due to my strict diet at moment can only add herbs and spices. Any ideas and best type to use.

I know this thread is ancient and I've posted a couple of times but just wondering why you feel you need to add pumpkin to your diet if you don't really like it? I don't like walnuts so I just don't eat them ...

sarahb5 - 2017-05-25 21:41:00

sarahb5 wrote:

I know this thread is ancient and I've posted a couple of times but just wondering why you feel you need to add pumpkin to your diet if you don't really like it? I don't like walnuts so I just don't eat them ...

Many people are moving away from potatoes for dietary reasons - and I don't mean just weight loss, either.

Pumpkin is a great antioxidant, it can be a lot cheaper than other veges (weight-for-weight), is good for eye health, skin health, and has good amounts of vitamins and the minerals potassium, calcium, magnesium, phosphorus and zinc. It is also a good source of iron and copper for healthy hair.

""Pumpkins are a more nutritious food than potatoes in just about every way and they make a great replacement for steamed, roasted or mashed potatoes on your dinner plate. Where as eating too many potatoes can be fattening, eating pumpkins regularly could help you lose weight and improve your overall health and well-being. It’s a simple change but a valuable one."" http://superfoodprofiles.com/healthy-pumpkin

*** To those above who advocate peeling pumpkin before roasting or removing it after roasting.......
You'd be losing a goodly amount of fibre, minerals AND the caramelisation of all those browned roasted edges. Good vegetarian cafe Pumpkin Soup nearly always has the skin included, minimised by blending, whizzing, mouli-ing, or sieving.

For soup, I also nuke my chunks (skin on) before roasting, for the same reason as #19 - it seems to improve the flavour. Then roast with garlic and onion wedges and sometimes, half a fennel bulb (the rest is finely sliced with red onion and oranges for a salad, since I tasted it like that at Shed 5 in Welly, years ago. Great crunch, brilliant flavour...). But I digress....

I also lightly saute walnuts in butter, take them out, and set aside in a dish. Then I fry off some curry paste in oil and butter, add a chopped small onion (extra to the ones roasted) and a couple of stalks of celery.

When translucent, I throw the roasted pumpkin, onions, garlic, grated or minced ginger, the walnuts, 1/2 teaspoon nutmeg, and a handful of fresh herbs (tied in a bunch to remove later) into a heavy stockpot or cast iron casserole, and nearly cover with half home made chicken stock/half water and simmer until breaking down. Then it's wizz until smooth, add salt and pepper to taste, and serve with a dollop of sour cream or homemade coconut yoghurt and sprinkled with lots of fresh parsley. Soooooo warming and good for the body and soul.

Pumpkin also freezes well, so buy when cheap, nuke, (roast if intended for soup) and freeze for soup or mash when they're dearer.....

autumnwinds - 2017-05-26 01:58:00

autumnwinds wrote:

Many people are moving away from potatoes for dietary reasons - and I don't mean just weight loss, either.

Pumpkin is a great antioxidant, it can be a lot cheaper than other veges (weight-for-weight), is good for eye health, skin health, and has good amounts of vitamins and the minerals potassium, calcium, magnesium, phosphorus and zinc. It is also a good source of iron and copper for healthy hair.

""Pumpkins are a more nutritious food than potatoes in just about every way and they make a great replacement for steamed, roasted or mashed potatoes on your dinner plate. Where as eating too many potatoes can be fattening, eating pumpkins regularly could help you lose weight and improve your overall health and well-being. It’s a simple change but a valuable one."" http://superfoodprofiles.com/healthy-pumpkin

*** To those above who advocate peeling pumpkin before roasting or removing it after roasting.......
You'd be losing a goodly amount of fibre, minerals AND the caramelisation of all those browned roasted edges. Good vegetarian cafe Pumpkin Soup nearly always has the skin included, minimised by blending, whizzing, mouli-ing, or sieving.

For soup, I also nuke my chunks (skin on) before roasting, for the same reason as #19 - it seems to improve the flavour. Then roast with garlic and onion wedges and sometimes, half a fennel bulb (the rest is finely sliced with red onion and oranges for a salad, since I tasted it like that at Shed 5 in Welly, years ago. Great crunch, brilliant flavour...). But I digress....

I also lightly saute walnuts in butter, take them out, and set aside in a dish. Then I fry off some curry paste in oil and butter, add a chopped small onion (extra to the ones roasted) and a couple of stalks of celery.

When translucent, I throw the roasted pumpkin, onions, garlic, grated or minced ginger, the walnuts, 1/2 teaspoon nutmeg, and a handful of fresh herbs (tied in a bunch to remove later) into a heavy stockpot or cast iron casserole, and nearly cover with half home made chicken stock/half water and simmer until breaking down. Then it's wizz until smooth, add salt and pepper to taste, and serve with a dollop of sour cream or homemade coconut yoghurt and sprinkled with lots of fresh parsley. Soooooo warming and good for the body and soul.

Pumpkin also freezes well, so buy when cheap, nuke, (roast if intended for soup) and freeze for soup or mash when they're dearer.....

So because a food is good for you then you should eat it even if you don't like it? That was really the gist of my question - even if walnuts were the latest superfood I wouldn't eat them because I don't like the taste, and yes no matter how small the piece I can taste it - to me regardless of how they're served/cooked they always taste bitter and rancid in the same way that coriander tastes like soap to some people.

sarahb5 - 2017-05-26 07:38:00

Boil it with potatoes, mash them both together... add salt and pepper or parsley as desired, add enough flour to make a soft dough...
Knead lightly and roll out and cut into shapes as desired or roll into balls and make into cakes... Brown off in a frying pan.
They also freeze really well

Edited by psychicxpress at 10:02 pm, Sat 27 May

psychicxpress - 2017-05-27 22:00:00

Bump I am over boiled and roasted pumpkin any other suggestions.

dolphinlu - 2017-06-05 17:14:00

The member deleted this message.

dolphinlu - 2017-06-05 17:42:00

fifie wrote:

Whole grey pumpkins make beaut roasted pumpkin soup for the freezer. Have a big brew on today. My version./quote]
Wow , will try this. Never liked grey pumpkins as too watery for me, but this sounds so yum.

jan2242 - 2017-06-11 10:13:00

jan2242 wrote:

fifie wrote:

Wh-
ole grey pumpkins make beaut roasted pumpkin soup for the freezer. Have a big brew on today. My version./quote]
Wow , will try this. Never liked grey pumpkins as too watery for me, but this sounds so yum.

Funny, I've always noticed the grey pumpkin to be the driest

rainrain1 - 2017-06-11 10:43:00

tonight i have skinned & cubed a few slices of pumpkin (cm ish size cubes) & microwaved to par-cook them. Then sauted them with a splash of olive oil & add a good tsp of ground cumin & some sliced meat, just a couple of pieces (tonight I have had some sliced pastrami left over in fridge) but have used ham or bacon before. Its sort of an Indian taste but not overpowering & is a different way of the same old vege ... if DH had his way everything would be mashed to heck every night.

buzz123 - 2017-06-12 20:16:00

bump

bev00 - 2018-06-12 23:11:00

I've got into pumpkins a lot more recently as kumara has got so expensive but I've found so many great salad recipes with roasted pumpkin and now a big fan.

wildflower - 2018-06-13 14:17:00

The member deleted this message.

iwikiwi - 2018-06-17 14:42:00

pumpkin soup so many ways

slimgym - 2018-06-17 16:16:00

The member deleted this message.

timturtle - 2018-06-17 18:13:00

Pumpkin risotto, we found a recipe on Youtube

sossie1 - 2018-06-17 18:29:00

Chelsea Winters Thai pumpkin soup is delicious but maybe that’s because I like pumpkin - my children don’t and even if I were to wrap it in bacon and smother it in cheese sauce (which actually sounds delicious) they still wouldn’t eat it!

sarahb5 - 2018-06-17 21:43:00

Todays recipe in VIVA:
https://www.viva.co.nz/article/food-drink/lentil-bacon-pumpk
in-soup-recipe/?utm_source=nzherald.co.nz&utm_medium=ref
erral&utm_campaign=nzh_box

uli - 2019-05-27 17:25:00

dolphinlu wrote:

Bump I am over boiled and roasted pumpkin any other suggestions.

I use thin slices of pumpkin in place of pasta when making a lasagna

pauline999 - 2019-06-03 10:13:00

I used to stuff ravioli with pumpkin and a little fresh sage, it was delicious.

frances1266 - 2019-06-03 10:59:00

cary14 wrote:

A favourite in our family.
Peel pumpkin and chop into chunks the size of an av plum. Place in oven proof dish and sprinkle with a couple teaspoons brown sugar, salt .pepper, and pour over cream until it justs shows through.Sprinkle with cinnamon and bake 150 for about 1/2 - 3/4 hour. Beautiful with any meat and veg.

...wow, had this once and been looking for a recipe, thank you. I think from memory, the pumpkin was sliced like apple slices, and layered on top of each slice, and lots of garlic in the cream. think I will do this tonight.

korbo - 2019-06-03 14:27:00

korbo wrote:

...wow, had this once and been looking for a recipe, thank you. I think from memory, the pumpkin was sliced like apple slices, and layered on top of each slice, and lots of garlic in the cream. think I will do this tonight.

You may also like the recipe/method that I gave at #16 ...that's the basic way, but you can add herbs & spices to taste (I often add a sash of sweet chilli sauce & use coconut milk instead of milk/cream, depending on what else I having with it.

samanya - 2019-06-03 16:29:00

As an aside, I've tried Queensland Blue pumpkins this year & had a good crop & so far I'm liking them better than the usual Wangaparoa(sp) crown...maybe it's just the season, but they are deep orange & easier to cut than they look (always an issue for me) & very tasty.

samanya - 2019-06-03 16:34:00