Some time ago I received a question from Health Perch whether I wasn’t interested in writing some recipes with canned pumpkin. Health Perch is an American digital magazine focussing on psychological and mental health. I was very happy to do so and started thinking about some surprising ideas. Things became more complicated in the supermarket. All supermarkets here sell lots of pumpkins, but not in a can… So I figured that I first should make pure mashed pumpkin as a basis for some subsequent recipes.
In fact pumpkins are fruit, not vegetables. Just like tomatoes by the way. They are full of vitamines and low on calories. As far as I know it is not allergic, so everyone can enjoy this super vegetable/fruit. And you can use it in so many surprising creations. From soups and curries to much sweeter combinations in pies, pancakes and muffins.
This is also the main reason why I kept this mashed pumpkin so pure, without adding any flavours. This means you can use it in sweet as well as in savoury dishes.
pure mashed pumpkin
- 1 pumpkin
- Cut the pumpkin into 4 pieces and remove the kerns.
- Preheat an oven at 170°C.
- Place the pumpkin pieces in a baking tray. Put the for 40 minutes in the oven.
- Remove the flesh from the hard shell and put it in a blender.
- Let the mashed pumpkin cool down and put it aside / store it for later usage.
I like pumpkin, so you can find certainly some great pumpkin ideas on surprising.recipes. And keep following me, some more will come in the near future.
- Stew of chicken hearts with pumpkins and mushrooms
- Pumpkin roll
- Vegetarian pumpkin noodles
- Delicious filled pumpkin