Asian-Style Pumpkin: 3 Recipes That Will Break You Out of Your Soup Routine
Pumpkin doesn't have to end up just in soup. Discover coconut curry with chickpeas, roasted pumpkin with miso glaze, and a delicate coconut dessert. We'll also give you advice on choosing pumpkin and preparing it.
Pumpkin with coconut, miso and curry
Sweet pumpkin pairs well with coconut milk, chili, ginger, and sesame oil. Try it in a Thai-inspired curry, with Japanese miso paste, or in a delicate coconut dessert.
What kind of pumpkin should I use and what is it good for?
The soft flesh is good for sauces, the firmer pieces are good for baking, and the pleasant sweetness is good for desserts. Choose according to the dish you want to prepare.
Butternut squash
Butternut squash, also known as butternut squash , has a mild, sweet flavor. Once softened, it easily blends into a smooth puree and pairs well with coconut milk or curry paste. Peel it before cooking.
Best Uses Thai curries, soups, purees and stir-fry. When stir-frying, cut into smaller, even pieces to allow time for softening.
Hokkaido pumpkin
It has a sweet, slightly nutty flavor and is also suitable for stronger sauces. A healthy, undamaged peel just needs to be washed thoroughly; with sufficient heat treatment, it softens along with the flesh.
Best used Baking with miso glaze, chickpea curry or adding to ramen. You can add pieces of baked or boiled pumpkin to ramen when serving.
Butternut squash
Butternut squash, such as the Musquée de Provence variety, has an aromatic flesh and can be distinctly sweet. Both water content and consistency depend on the variety and ripeness. Remove the skin before cooking.
Best used for: Dessert purees, sweet coconut creams and stews. You can also use other large edible pumpkins; if the flesh is watery, add the liquid gradually.
Tip from the Foodland kitchen: chunks or cream?
The resulting consistency is mainly determined by the type of pumpkin, the size of the pieces, and the cooking time. The lid will mainly affect the evaporation of the liquid.
When the pieces have to hold their shape
Cut the pumpkin into even cubes, about 2–3 cm. Cook it gently, stirring carefully and testing with a fork from time to time. When it is soft, stop cooking; stirring vigorously and cooking for a long time will break it unnecessarily.
When you want to thicken a sauce
Cut some of the pumpkin into smaller pieces and let them soften completely. Then mash them directly into the sauce. Blend the pumpkin into a smooth puree, adding the liquid a little at a time.
Three recipes that will replace pumpkin soup
Choose a main course, side dish or dessert. Each recipe opens with a list of ingredients and step-by-step instructions.
Swipe to the side → more recipes
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Coconut curry with pumpkin and chickpeas
Pumpkin, chickpeas and coconut milk in a red curry paste sauce. Garlic, ginger and lime add flavor; serve with jasmine rice.
For a vegan version: Choose a curry paste without shrimp paste, fish sauce, or other animal ingredients. Always check the ingredients of a specific product.
View recipe →
Roasted pumpkin with miso glaze and sesame
Sweet pumpkin and salty miso glaze create a bold combination. Sesame oil and seeds add a nutty note. Goes well with rice, udon noodles, and salads.
Time breakdown: Approximately 15 minutes of preparation and 25 minutes of baking. Start preheating the oven during preparation.
View recipe →
Sweet pumpkin with coconut milk
A delicate dessert with pumpkin pieces, coconut milk and a little sugar. The recipe uses starch for thickening and optional vanilla. You can serve it warm or cold.
To serve: Garnish with toasted coconut, sesame seeds or mint leaves. Time 20–25 minutes not including cooling.
View recipe →Start with what you feel like doing.
Pumpkin doesn't have to end up just in soup or cake. For a hearty lunch, choose coconut curry, baked moong dal with miso with rice or noodles, and for a sweet finish, a coconut dessert. The same seasonal ingredient takes on three different forms.
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