A winter squash, pumpkin came to us here in Europe by way of the early American settlers who learned of it from the Indians.   However, undisputedly, the pumpkin originated in Central America where seeds were found in Mexico dating from 7,000 to 5,500 BC.  The Indians cultivated it for boiling, roasting or drying.  It was then ground  into a meal for use much like cornmeal.    

Early settlers baked it whole, first removing the seeds, then filling it with milk, maple sugar or honey and spices – perhaps the earliest version of the famous Pumpkin Pie so popular in the United States.

Seeds travelled to Europe where it became a popular ingredient for soup in France.  In Yugoslavia, it is a popular vegetable called ‘bundeva’ and in Poland ‘dynia’.  For the Italians, it is ‘zucca’ and is used for filling ravioli, in risotto or sautéed in butter and sprinkled with cinnamon.  Germans call it ‘Kuerbis’,  and here in Spain, it goes by the generic name of ‘calabaza’ – or ‘squash’. 

There are many delicious varieties available from most produce markets - common pumpkin, butternut, Hubbard, Hokaido as well as popular squashes such as acorn are the most popular.  

Be sure to read The Epicurean Digest for more about pumpkin nutrition and health benefits!

Suggestions:

baked - Serve as a savoury dish or sweet for pies, cakes, breads, sweet quick breads (see below for bread.).

battered - Use a light batter such as tempura (blanch first).

braised - Sauté trimmed wedges first in a little butter for several minutes each side.  Add a little broth (about 1 cm., lid and lower heat.  Add more broth as needed until done.

desserts - Candy, pickled sweet sour compote, soufflé, mousse, pudding and for cakes, it is a versatile ingredient.

filled - Use the smaller varieties.

fried - Fritters (pureed or finely chopped) breaded or floured 'sticks' or thin slices used in stir fries.

pureed - A classic method for pies, soufflés, canning or freezing.

mashed -  Replace 1/3 to 1/2 the amount of potatoes and replace with mashed cooked pumpkin or used alone.

roasted - Place halves or wedges cut side down on a greased pan (season if you prefer). Roast at 175°C (350° F.) for 1-1/4 hr. for a 4 to 5 kilo pumpkin (9 to 11 lbs.)  Delicious roasted with a medley of other Autumn vegetables.

ravioli - filling

rice - Pumpkin risotto is a must try.

root vegetables - Turnips, potatoes, carrots, parsnips all go well with pumpkin.

steamed - Cut into slices or julienne, steam or cook with very little water.

salad - Grated raw, drizzle with a little mild olive oil and balsamico vinegar or lemon.

sautéed - Use butter or olive oil, dice, slice or cut into thick julienne strips or thin wedges (see Pumpkin Italian Style below).

soup - Basic, layers of flavour, creamed or chunky  (see below).  Flavours that go well with pumpkin:  parsley, coriander, chives, celery root or chopped leaf, chicken or vegetable broths, garlic, onion, tomato, roasted peppers

Pumpkin Soup - basic

A very basic and quick soup.  Delicious and nourishing!

1 kg. pumpkin (butternut, Ushiki, hubbard)
1 med. onion
1-1/4 litre stock, (vegetable or chicken)
125 ml. evaporated milk (or milk, Soya milk or Soya cream)
2 T. oil

nutmeg to taste (fresh grated, try 1/8 t.)
salt, pepper

Clean and trim the pumpkin.  Cut into small pieces.  Finely chop the onion and sauté until soft in the heated oil.  Add the pumpkin, stock and pepper.  Cook until the pumpkin is soft (+ - 15 minutes).  Add the evaporated milk and puree.   Salt to taste (try 1/2 t.) and the nutmeg.  Heat gently until hot.  Serve in deep bowls with toast or whole grain bread.  A garnish of green such as chopped chive, parsley, coriander contrasts beautifully with the pumpkin colour.

Note:  Roast a whole head of garlic - it will be mild and slightly sweet.  Spread on bread as you enjoy this soup.  Delicious!

(To roast garlic:  Heat oven to 180°C, trim a little from the top and the bottom of the head of garlic leaving some of the root to ensure that the cloves stay together.  Top with herbal butter.  Wrap in foil or use a garlic roaster and roast for + - 30 minutes.  To serve pierce the garlic with a fork and use the knife to push away a clove.  Press with the flat of the knife and the garlic cream will come out easily.  Use as a spread or mix into soup.)  

Pumpkin Italian Style

Very simple and very quick, one of my favourite ways to serve pumpkin

Take any amount of trimmed pumpkin wedges of no more than 'two fingers wide'.  Cook in a little melted butter, olive oil or blend of the two for 5 to 10 minutes per side.  After 10 minutes, sprinkle with a little cinnamon and fine salt.  Wonderful! 

Pumpkin Bread

Although this is a yeast bread, it is surprisingly quick!  Following is my version of this German recipe.

300 g. pumpkin

125 ml. water

125 ml. milk

1 T. butter

500 gr. flour

2 T. sugar

1/4 t. grated ginger

1 t. salt

1 package of dry yeast (enough for 500 g. flour)

Trim the pumpkin, chop into small pieces and cook in the water.  Puree, add the milk and the butter and set aside to cool until it is warm and no longer hot.  Use a whisk to mix the dry ingredients together, make a well in the center of the flour and pour in the pumpkin mass.  Stir as you gather in ever more of the flour until you have a batter.  Beat this for a minute, then work in more of the flour until you can knead it.  Knead for 10 minutes, place in a loaf pan, cover and allow to rise 30 minutes.  Place in a cold oven, turn the heat to 170° C. and bake for 40 to 50 minutes.  This bread freezes well.

Tip:  Add chopped walnuts to the dough.  Delicious!

See Recipe Collection for more recipes!

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