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Thai Style Spicy Pumpkin Soup Recipe with Coconut Milk & Spices-
When it comes to using coconut, Thai cuisine is the best example!

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Thai Style Spicy Pumpkin Soup Recipe with Coconut Milk & Spices

This is an adaptation of pumpkin soup. I made this a bit spicier and added a few other ingredients to please a Thai tongue.

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

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copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

# data[].attributes.attachment_link.title
Thai Style Spicy Pumpkin Soup Recipe with Coconut Milk & Spices

# data[].attributes.attachment_link.description
Thai Style Spicy Pumpkin Soup Recipe with Coconut Milk & Spices This is an adaptation of pumpkin soup. I made this a bit spicier and added a few other ingredients to please a Thai tongue. Never lose a recipe again, not even if the original website goes away!

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Calabaza en Tacha is Mexican's candied pumpkin.

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by Mely Martínez

Calabaza en Tacha, pumpkin covered in a thick sweet syrup, is one of those traditional treats on the Day of the Dead Celebration, " Dia de Muertos ". Every region in my country has its own special way to make it, but usually, the pumpkin is cooked in a Piloncillo syrup with cinnamon sticks for a richer flavor.

Candied Pumpkin | Calabaza en Tacha

You will find it cooked also with other spices, like whole cloves or anise star; with other fruits like Guavas, sugar cane chunks, oranges, and even fig leaves. Cooked whole, poked with a few holes to let the syrup get inside the pumpkin or cut in large pieces with or without the pumpkin seeds. Sometimes it is served loaded with syrup or just plain dry.

Calabaza en Tacha - Candied Pumpkin Mexican recipe

Some people still eat Calabaza en Tacha -pumpkin candied for breakfast with milk, the same way as we eat the candied sweet potatoes. But why is called Calabaza en Tacha? Well, there are stories that say that the pumpkin used to be cooked this way in large pots called "Tachos", large copper cauldrons where the Piloncillo used to be made, The pumpkins were cooked in the molasses residues from those recipients and hence the name "Calabaza en Tacha"

I had adapted the way I cook Calabaza en Tacha here in the States, because you don't find the traditional Calabazas de Castilla (curcubita moschata) everywhere, most pumpkins here have a softer skin and cook faster than the Traditional Calabaza de Castilla we use in Mexico, which has a harder skin, a thick flesh-pulp and lots of seeds.

Mexico is a country where people love sweets. I guess we have a special sweet treat for every occasion.

Christmas celebrations have a Piñata filled with candies, oranges, apples, and sugar cane pieces, the crispy Buñuelos and warm Atoles. Easter time is a time for our Capirotada, a type of bread pudding dessert layered with raisins and peanuts.

The Three Kings Celebration (Epiphany) with the sweet bread shaped in an oval with colorful decorations and served along with a warm cup of Mexican chocolate. Mexican candies come in all shapes and forms, but most of them are made using natural wholesome ingredients like fruits, vegetables, milk, eggs, nuts, and seeds.

How to make Calabaza en tacha
JUMP TO FULL INSTRUCTIONS

Cut the pumpkin into 3″ sections, serving size. Place Piloncillo cones, cinnamon sticks and orange slices in a large and heavy pot. (Please check the ingredients list below)

Add four cups of water and turn heat to medium-high until it starts boiling. The piloncillo cones will start to dissolve. Once the piloncillo has dissolved, place some pumpkin pieces skin side down, add the rest of the pumpkin with the skin side up.

Lower heat, cover pot and simmer. Cook for about 20-30 minutes.

Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray. Cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.

Return syrup to boil, turning heat to medium-high. Keep cooking stirring occasionally until it becomes thick.

6. Serve pumpkin warm or at room temperature with a drizzle of syrup or in a warm bowl of milk.

¡Buen provecho!

Receta en español Calabaza en Tacha.

Filed Under: Mexican Desserts

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How to Make Mexican Candied Pumpkin Recipe / Calabaza en Tacha

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by Mely Martínez Calabaza en Tacha, pumpkin covered in a thick sweet syrup, is one of those traditional treats on the Day of the Dead Celebration, " Dia de Muertos ". Every region in my country has its own special way to make it, but usually, the pumpkin is cooked in a Piloncillo syrup with cinnamon sticks for a richer flavor.

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A pumpkin soup! Yes, but there are so many! Today we are headed to Botswana!

Botswana is a landlocked state in southern Africa bordered by South Africa to the south, Namibia to the west, Zambia to the north and Zimbabwe to the north-east.

The local culture of Botswana is multiethnic. It is the result of the different waves of migration that have taken place over the centuries. The evidence lies in the linguistic diversity. Indeed, no less than twenty languages ​​are spoken throughout the country. There are different ethnic groups, among which the most important is the Tswana.

The traditional cuisine of all these ethnic groups is extremely simple, but delicious and authentic. Some dishes, which are almost unknown in the Western world, are true treasures of tradition in some small villages that offer real delights for the palate, thanks to the link with the past that has been preserved. In big cities, in addition to typical Botswana dishes, you can also find international dishes.

Botswana's cuisine is strongly influenced by British culture, a legacy of past colonization. The breakfast is typically English, with the habit of drinking tea in the afternoon. The cuisine of the country is also based on meat, including game, antelope, ostrich or kudu cooked like an English roast beef.

The main courses in Botswana are mainly beef and goat meat with a wide use of cereals such as maize, sorghum and rice. Among the most popular vegetables are sweet potatoes and tomatoes, while among the fruits, the melon is favored.

In all the cuisines around the world, there are a multitude of soups that are the pride of the country where they were born. Think about the bouillabaisse in France, hot and sour soup in China, in Morocco, in Algeria, the in Azerbaijan, in Spain, minestrone in Italy, or in Greece ... In short there are so many!

But what do we know about soups?

The discovery of fire is probably the most extraordinary discovery in human history. And soup appeared as soon as the man discovered fire. He could finally use the water to boil his food. It is estimated that soup is the first real dish ever invented by man. The origins of the first known soup date back to 6000 BC, and it was a hippopotamus soup!

The word soup comes from the lower Latin suppa which means "to soak", from the Francic suppa, from the French sope (which becomes "soup"), from the Germanic supon which means "to season", from the Dutch sopen which means "to soak", from the Indo-European su-po which in Sanskrit means "well-fed". The soup then refers to the slice of bread that is soaked in a hot liquid: broth, milk, sauces or gravy.

In the Middle Ages, the lords used to eat meat and other foods on large slices of bread, which in practice replaced the dishes. At the end of the meal, the bread leftovers, soaked with condiments, meat and other foods, were given to the servants who put them in a pot with vegetables and water to obtain a soup. One thing is certain: soup is definitely a dish of popular origin.

Different categories of soups
Soups go by different names, according to their method of preparation and their ingredients:
- Cream: made from boiled vegetables, pureed and then bound with a variable amount of cream.
- Consommé: a clear broth, defatted and sometimes clarified with egg white. It can be garnished or flavored with other foods.
- Bisque: a velouté, but prepared with a crustacean as a star ingredient.
- Broth: the cooking liquid of meat, poultry, vegetables, fish or seafood. It is the basis of most soups.
- Velouté: consommé worked with butter using a white roux, giving a smooth and creamy soup. It is traditionally tied to egg yolk and cream.

Soups have long been the food of the people but over time, because they have improved to become real delights, they have reached all the tables.

Anecdotally, historian Otto Eduard Neugebauer is said to have written that the first full sentence uttered by Albert Einstein when he was a child was: "The soup is too hot". He was then 7 years old and it was the first time he really spoke. His parents, surprised, asked him why he had never spoken before. Little Einstein's answer seems to have been rather exhaustive and already brilliant for the age: "Because until now, everything was fine"!

Let's go back to our pumpkin soup!
Pumpkin is an widely consumed vegetable in Botswana and it is cooked in all forms both savory and sweet. Another popular dish in the country is lephutshi (pumpkin in local dialect). It is composed of pumpkin roasted in a pan with butter, and flavored with cinnamon.

Origins of the pumpkin soup in Botswana
While browsing the web, I discovered the adventures of Mma Ramotswe, director of Botswana's No. 1 agency for women detective. Mma Ramotswe's investigations are a series of detective novels written by Scottish novelist Alexander McCall Smith, based in Botswana, depicting a detective named Precious Ramotswe, familiarly known as Mma Ramotswe. She seems to always care about the growth of her dear pumpkins and then their cooking. She also enjoys great cakes with pumpkin and pecan.

Pumpkin
Let's talk about pumpkin, squash, butternut and other cucurbits. There are more than 800 species, between fruits and vegetables, edible or not, and watermelon and melon are among them.

Pumpkin comes from the Latin pepo and the Greek pepon, meaning big round melon. The cucurbita pepo species was reportedly domesticated in northern Mexico 10,000 years ago, making squash one of the first cultivated plants in the world.

Pumpkin health benefits
It is primarily a very low calorie food, which is packed with vitamins, especially vitamin A, that can help have a smooth skin. Yes, it contains very valuable antioxidants that actively fight the aging of the skin! Rich in potassium, it is excellent for the regulation of blood pressure and is an ideal ally against hypertension. It is also very effective in preventing kidney stones.

While preparing this soup, I confess that I was highly intrigued by the combination of green apple and cumin. I have only one word to say: delicious!

Vera is the "expert" of the 196 flavors' duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.

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Pumpkin Soup - Recipe from Botswana | 196 flavors

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A pumpkin soup! Yes, but there are so many! Today we are headed to Botswana! Botswana is a landlocked state in southern Africa bordered by South Africa to the south, Namibia to the west, Zambia to the north and Zimbabwe to the north-east. The local culture of Botswana is multiethnic.

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In contrast to a very light soup, Botswana's pumpkin soup is think and creamy.

Check out the recipe in the link!

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A pumpkin soup! Yes, but there are so many! Today we are headed to Botswana!

Botswana is a landlocked state in southern Africa bordered by South Africa to the south, Namibia to the west, Zambia to the north and Zimbabwe to the north-east.

The local culture of Botswana is multiethnic. It is the result of the different waves of migration that have taken place over the centuries. The evidence lies in the linguistic diversity. Indeed, no less than twenty languages ​​are spoken throughout the country. There are different ethnic groups, among which the most important is the Tswana.

The traditional cuisine of all these ethnic groups is extremely simple, but delicious and authentic. Some dishes, which are almost unknown in the Western world, are true treasures of tradition in some small villages that offer real delights for the palate, thanks to the link with the past that has been preserved. In big cities, in addition to typical Botswana dishes, you can also find international dishes.

Botswana's cuisine is strongly influenced by British culture, a legacy of past colonization. The breakfast is typically English, with the habit of drinking tea in the afternoon. The cuisine of the country is also based on meat, including game, antelope, ostrich or kudu cooked like an English roast beef.

The main courses in Botswana are mainly beef and goat meat with a wide use of cereals such as maize, sorghum and rice. Among the most popular vegetables are sweet potatoes and tomatoes, while among the fruits, the melon is favored.

In all the cuisines around the world, there are a multitude of soups that are the pride of the country where they were born. Think about the bouillabaisse in France, hot and sour soup in China, in Morocco, in Algeria, the in Azerbaijan, in Spain, minestrone in Italy, or in Greece ... In short there are so many!

But what do we know about soups?

The discovery of fire is probably the most extraordinary discovery in human history. And soup appeared as soon as the man discovered fire. He could finally use the water to boil his food. It is estimated that soup is the first real dish ever invented by man. The origins of the first known soup date back to 6000 BC, and it was a hippopotamus soup!

The word soup comes from the lower Latin suppa which means "to soak", from the Francic suppa, from the French sope (which becomes "soup"), from the Germanic supon which means "to season", from the Dutch sopen which means "to soak", from the Indo-European su-po which in Sanskrit means "well-fed". The soup then refers to the slice of bread that is soaked in a hot liquid: broth, milk, sauces or gravy.

In the Middle Ages, the lords used to eat meat and other foods on large slices of bread, which in practice replaced the dishes. At the end of the meal, the bread leftovers, soaked with condiments, meat and other foods, were given to the servants who put them in a pot with vegetables and water to obtain a soup. One thing is certain: soup is definitely a dish of popular origin.

Different categories of soups
Soups go by different names, according to their method of preparation and their ingredients:
- Cream: made from boiled vegetables, pureed and then bound with a variable amount of cream.
- Consommé: a clear broth, defatted and sometimes clarified with egg white. It can be garnished or flavored with other foods.
- Bisque: a velouté, but prepared with a crustacean as a star ingredient.
- Broth: the cooking liquid of meat, poultry, vegetables, fish or seafood. It is the basis of most soups.
- Velouté: consommé worked with butter using a white roux, giving a smooth and creamy soup. It is traditionally tied to egg yolk and cream.

Soups have long been the food of the people but over time, because they have improved to become real delights, they have reached all the tables.

Anecdotally, historian Otto Eduard Neugebauer is said to have written that the first full sentence uttered by Albert Einstein when he was a child was: "The soup is too hot". He was then 7 years old and it was the first time he really spoke. His parents, surprised, asked him why he had never spoken before. Little Einstein's answer seems to have been rather exhaustive and already brilliant for the age: "Because until now, everything was fine"!

Let's go back to our pumpkin soup!
Pumpkin is an widely consumed vegetable in Botswana and it is cooked in all forms both savory and sweet. Another popular dish in the country is lephutshi (pumpkin in local dialect). It is composed of pumpkin roasted in a pan with butter, and flavored with cinnamon.

Origins of the pumpkin soup in Botswana
While browsing the web, I discovered the adventures of Mma Ramotswe, director of Botswana's No. 1 agency for women detective. Mma Ramotswe's investigations are a series of detective novels written by Scottish novelist Alexander McCall Smith, based in Botswana, depicting a detective named Precious Ramotswe, familiarly known as Mma Ramotswe. She seems to always care about the growth of her dear pumpkins and then their cooking. She also enjoys great cakes with pumpkin and pecan.

Pumpkin
Let's talk about pumpkin, squash, butternut and other cucurbits. There are more than 800 species, between fruits and vegetables, edible or not, and watermelon and melon are among them.

Pumpkin comes from the Latin pepo and the Greek pepon, meaning big round melon. The cucurbita pepo species was reportedly domesticated in northern Mexico 10,000 years ago, making squash one of the first cultivated plants in the world.

Pumpkin health benefits
It is primarily a very low calorie food, which is packed with vitamins, especially vitamin A, that can help have a smooth skin. Yes, it contains very valuable antioxidants that actively fight the aging of the skin! Rich in potassium, it is excellent for the regulation of blood pressure and is an ideal ally against hypertension. It is also very effective in preventing kidney stones.

While preparing this soup, I confess that I was highly intrigued by the combination of green apple and cumin. I have only one word to say: delicious!

Vera is the "expert" of the 196 flavors' duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.

# data[].attributes.attachment_link.title
Pumpkin Soup - Recipe from Botswana | 196 flavors

# data[].attributes.attachment_link.description
A pumpkin soup! Yes, but there are so many! Today we are headed to Botswana! Botswana is a landlocked state in southern Africa bordered by South Africa to the south, Namibia to the west, Zambia to the north and Zimbabwe to the north-east. The local culture of Botswana is multiethnic.

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Challaw Kadu
A dish eaten with rice~

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Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

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copy me that copymethat meal planner recipe manager recipe clipper copy recipe shopping list add recipe organize recipes

# data[].attributes.attachment_link.title
Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)

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Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice) Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

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Pampoenkoekies is a South African pumpkin fritter/donuts that can be eaten sweet or savory (Yes, pumpkin dessert!). At a first glance, I thought it was fried chicken, but looks equally delicious. I would love to try.

Check out the recipe in the link!

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By ImmaculateBites

Pampoenkoekies - These South African pumpkin fritters are light, fluffy and literally melts in your mouth. Drizzled with caramel sauce and you're in pumpkin heaven.

Ooh, this is exciting. This South African pumpkin fritter is the newest addition to my ever-revolving list of deep fried dough in celebration of the fall season, and I am very excited to share this with you.

Why all the excitement? Well let me count the ways.... First of all it's a really great combination of flavors.... Secondly, because it is light as air (it literally melts in your mouth). And maybe most of all because it is quick and easy - ready in under 20 minutes. You can start eating these bite-sized treats.

So what is Pampoenkoekies? Pampoenkoekies is a traditional Afrikaans fritter that is served either as breakfast, snack dessert or a side dish depending on how it is made. They are a little bit savory, a little bit sweet, and a delight.

Here, I used freshly baked pumpkin - I had some leftover and decided to put it into good use. However, feel free to use canned pumpkin they taste equal good and make this snack easier to put together. The rest of the ingredients are flour, egg, sugar, milk, cinnamon and nutmeg.

You have the option of serving this with caramel sauce or roll in cinnamon sugar or dust with powdered sugar. You decide.

Stop wasting time, you need to hurry up and make this before fall turns into winter - I promise you would not regret it.

Enjoy!

Filed Under: African Breakfast, African Desserts, African Recipes, African Sides, African snacks, Appetizers, Breakfast

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Pampoenkoekies (South African Pumpkin Fritters)

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By ImmaculateBites Pampoenkoekies - These South African pumpkin fritters are light, fluffy and literally melts in your mouth. Drizzled with caramel sauce and you're in pumpkin heaven. Ooh, this is exciting. This South African pumpkin fritter is the newest addition to my ever-revolving list of deep fried dough in celebration of the fall season, and I am very excited to share this with you.

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I was very pleasantly surprised to find a similar soup recipe the ways Chinese people use pumpkin to make. This also reveals to me the nature of how food tends to travel.

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Connect me to:

Vegetables and Vegetarian Foods

Spring Volume: 2008 Issue: 15(1) page(s): 12, 24, and 25

Used as a vegetable, but technically it is not one, this fruit growing on a vine. It is a member of the Cucurbitaceae family. Some call it a squash, others more correctly know it is a pumpkin. No matter its name, it is not a true vegetable. This one we call a Chinese pumpkin, and it is botanically known as Cucurbita moschata. Chinese call all pumpkins, nan gua, though specifically and correctly, they refer to this one as 'round box' or he gua. Some call it fan gua or 'foreign melons' while others say it is 'food melon.'

Never mind, just know its stem and top are flattened, the pumpkin itself ball-shape, covered with very short stiff hairs that most people do not even realize they are there. Depending upon the variety, sometimes the season, even where it grows, the leaves on this pumpkin's vine can be circular, egg-shaped, five-cornered, or with shallow splits along its edges. Nomenclature and other confusions aside, this pumpkin is, as the picture shows, green on the outside. orange within; the outside has grooves and a somewhat concave top and bottom.

Why is it foreign? Because it was introduced into China some time before or in the very early part of the Ming Dynasty about 1368 CE when this dynasty began, and then it was new and notable. So popular was it right from the start, that the Imperial family used it as an offering, particularly during the Fifth Moon month. At home, when used as such, they set it before the spirit tablets for their forebears. At temples they used it along with gourds, wild lettuce, eggplant, haw apples, peaches and plums, grains of wheat and barley, noodles made with wheat, and pullets and shad.

When tracing origins of a food, not everyone agrees. Some say the pumpkin's Chinese arrival was in the twelfth century. Others tell it was already popular a few hundred years before that, as it was elsewhere in the world. Seeds of nan gua and he gua found in Mexico were radio-carbon dated circa 3400 BCE; no Chinese early ones have been. Though, another Cucurbita, namely the Cucurbita maxima, was used in many parts of Asia before the Chinese pumpkin got there. The Japanese call it kabocha. With many different names, dates of origin, and places found in Asian countries, there is considerable confusion.

What is not confusing is how the Chinese consume and like it and how they prepare it. They prefer theirs mature and dark green, and they recognize it by the small bumps on its exterior skin; technically, called warts. When this pumpkin reaches maturity, it is deep orange within, before that it is greenish-yellowish-orange. The Chinese like to pick it when it is about eight inches in diameter, and between two and five pounds in weight. And, they use it as Americans use winter squash.

This variety, whose general name translates to 'southern gourd' keeps well at cool to room temperatures. They like the fact that it can be kept up to six months when kept cool, but not cold. When immature, they like it stir-fried with mustard greens or others leafy vegetables. This pumpkin is used in both sweet and savory dishes, and it can be used fresh, dried, or frozen, and raw or cooked. Nan gua and he gua are loved in soups, when stir-fried, and when salted or preserved in sugar.

Drying a Chinese pumpkin, peel it first, then remove its seeds. Do not discard them, simply remove all stringy pumpkin material, rinse and drain, then set aside for another use. Next, slice the flesh into one-eighth to one-quarter inch pieces, and then cut crosswise into thin strips. Boil a large pot of water, drop them in for one or two minutes, drain, and dry the slices in a very low oven or an electric fruit/vegetable dryer. Chinese children like to carry this dried food to school; and they and adults eat them as snacks.

Pumpkin seeds, to be edible, need to be sun- or oven-dried, pan-fried, or dry-roasted. They can also be candied by cooking them in sugar with or without soy sauce, then drying them. Some seeds are coated with lots of salt, like the white ones in the picture with this article. In markets, they are sold plain or that way in their shells or with shells removed. When shelled, aside from snack food, they are used in bakery products such as crackers, as toppings, in or on some dishes, and used as are any other kind of nuts.

Stuffing a pumpkin, cut a two- or three-inch circle in the top and remove this part but do not discard it. Then cut half the orange inside part off this cover and reserve it to close the pumpkin after stuffing and before steaming. Next, remove the seeds, and wash them, and set them aside for another use. Fill the inside cavity of the pumpkin with meat, fish, or vegetables, or any combination thereof, put the cover on, and steam the pumpkin for between sixty to eighty minutes, or until the flesh feels soft. A pumpkin can also be filled with soup in its cavity, however, then only cook it for about forty minutes until the flesh feels soft.

Pumpkins can be mealy when ripe and undercooked. When cooked properly, they have a fine texture and a sweet taste. Some friends told us that when they were young, their mothers filled one with rice or millet or both, and steamed it serving it as their only dinner dish. Others spoke of eating a related variety that looked more like a tear drop; that one was C. maxima. Either variety when picked before it matures, is best cubed and stir-fried with mustard or other greens. Pumpkin is considered warm in nature, and a food that affects spleen and stomach. The seeds are neither warm nor cool, though some traditional medical doctors (TCM) say they are slightly warm. The seeds, TCM practitioners say, can expel internal parasites, pumpkin flesh can not. The seeds are egg-shaped and thin, with either cream-colored or white shells and white or green interiors. These TCM medical folk tell us they benefit the intestines.

Serving stuffed pumpkin is quite popular. The first time we had one made that way was in a restaurant on Bayard Street in New York Citys Chinatown. That eatery, called Danny Ng is no longer there, but they used the flat-topped variety. While this stuffed dish can be made from any number of foods in the squash/pumpkin family, it is the most popular in the one shown with this article. The restaurant stuffed theirs with minced beef and water chestnuts. What was most impressive was it arrived sitting on a large platter and looking lonesome. After they removed the small cover, they cut it top to almost the bottom every inch or so all around it and when they did that last cut, it fell open like a flower. What a beautiful presentation theirs, and the one we made to demonstrate what it looks like starting to cut it and when done and it falls out like a flower.

Making one that way is often on our company dinner table. We fill ours in different ways; and it does garner compliments. Try it and yours will be appreciated, as well.

Stuffed Chinese Pumpkin

Ingredients:
1/2 half pound finely minced beef
1/4 pound coarsely hand-chopped pork
1/4 pound shrimp, shell and veins removed, then coarsely chopped
1/4 cup canned water chestnuts, drained and coarsely chopped
1 Tablespoon dark soy sauce
2 teaspoons sesame oil
1/4 teaspoon coarse salt
1/2 teaspoon ground white pepper
2 Tablespoons coarsely chopped scallion, green tops only
2 Tablespoons fresh coriander, coarsely chopped
1 teaspoon cumin seeds
1 Chinese pumpkin (about a pound), center part of top cut out and reserved, seeds removed
1 piece fresh coriander or a few cumin seeds, for garnish
Preparation:
1. Gently mix pork, beef, and shrimp.
2. Stir together water chestnuts, soy sauce, sesame oil, salt, pepper, scallion greens, coriander, and cumin seeds. Then stir this into the meat mixture.
3. Stuff into the pumpkin, and set its cover on it. Put this into a bowl and then into a steamer over rapidly boiling water. Steam it for seventy-five minutes.
4. Carefully remove from the steamer and slide pumpkin onto a large flat serving plate, discarding any liquid in the bowl. Discard the pumpkin cover, as well.
5. Cut down every inch or inch and a quarter from top to one inch from the bottom Do not cut though bottom part of the pumpkin. When you do the last cut, the pumpkin will fall out like a flower. Put garnish on top, and serve.

Pumpkin Soup

Ingredients:
1/4 cup dry shrimp, soaked for twenty minutes in warm water, then drained
6 shallots, minced
2 red chilies, seeds and veins removed, then minced
1/2 teaspoon shrimp paste
1 pound Chinese pumpkin, peeled and cubed
1 Tablespoon Chinese rice vinegar
1 teaspoon sacha sauce
8 ounces chicken stock
24 Thai basil leaves, coarsely chopped
Preparation:
1. Using a blender or a mortar and pestle, blend dry shrimp, shallots, chili peppers, and shrimp paste with three tablespoons cool water. Put into a large pot and mix well.
2. Add pumpkin, rice vinegar, sacha sauce, chicken stock, and two quarts of water. Bring almost to the boil, reduce heat, and simmer for fifteen minutes. Transfer to a pre-heated soup tureen.
3. Sprinkle basil leaves on top, and serve.

Pumpkin, Bitter Melon, and Small Dried Fish

Ingredients:
1 bitter melon, cut in half, seeds and pith removed, then cut into two-inch by half-inch strips
1 teaspoon coarse salt
1 pound Chinese pumpkin, peeled and cut into two-inch by half-inch strips
1 hundred year preserved duck egg, diced
1 cup vegetable oil
1 cup small dried fish
1 teaspoon broad bean paste
1/2 teaspoon sugar
1 teaspoon thin soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
Preparation:
1. Soak bitter melon pieces in two cups of water and coarse salt for half an hour. Drain, rinse, and drain again.
2. Put bitter melon into boiling water for three minutes, drain and put into a serving bowl.
3, Put pumpkin into boiling water and simmer for fifteen minutes, drain, and put into same bowl with the bitter melon.
4 . Heat wok, add oil, and deep fry the small fish until crispy. Drain on paper towels, and add to the items in the bowl.
5. Mix broad bean paste, sugar, soy sauce, and sesame oil and pour over ingredients in the bowl. Toss them, sprinkle with sesame seeds and serve.

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Connect me to: Spring Volume: 2008 Issue: 15(1) page(s): 12, 24, and 25 Used as a vegetable, but technically it is not one, this fruit growing on a vine. It is a member of the Cucurbitaceae family. Some call it a squash, others more correctly know it is a pumpkin.

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My aunt's pumpkin soup is my all time favorite energy drink. When I asked my aunt for the recipe, she replied, "add this and that."

A rough recipe

1. Thinly sliced onions

2. 1/2 lb of cubed pumpkin w/wo skin

3. Seasonal greens

4. Boil ~4 cups of water

5. Add seasoning: Chicken powder, salt, tamarind powder

6. Add mini dried shrimps and sliced onions

7. Add cubed pumpkins (15 mins)

8. Add seasonal greens

9. Lastly add a spoonful of rice flour (this is the secret ingredient that will make the soup’s distinguished texture!) and stir thoroughly.

10. ENJOY! :)

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Americans' Beloved Pumpkin Pies

Americans love pumpkin pies, especially in Thanksgiving  celebrations. I was not a fan of pumpkin pies when I was younger because it was too sweet and the idea of pumpkin as a dessert was too weird for me. But recently, I would enjoy pumpkin pies occasionally because it brings me memory of childhood, especially my love for Thanksgiving.

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My mom's pumpkin and chicken curry is one of my favorite Burmese dishes. The rich and creamy, sweet texture of the pumpkin compliments the tender,salty chicken meat.