PUMPKINS

Pumpkins originated in North America.   Pumpkin seeds dating back to 7000 – 5500 BC, were discovered in an archaeological dig in Mexico.

 

The word pumpkin (Cucurbita – Pepo) originated from the word “peponi” which is Greek for melon.  It is a very healthy vegetable as it contains lutein, masses of alpha and beta carotene and vitamin A. 

 

Many delicious soups, sweet and savoury tarts and pies, side dishes, cakes, jams and chutneys are prepared by this versatile vegetable.

 

Here are several recipes:

                                                         PUMPKIN SOUP

This is a recipe for a very tasty soup.

1kg (2 lb) pumpkin, peeled, seeds and fibres discarded and cut into chunks

2 leeks, white parts only, slit in 4 lengthwise. thoroughly washed and sliced

1 onion,  peeled and chopped

2 large potatoes, peeled and cut into chunks

1 slice of fresh ginger, peeled

1 1/2 litres (6 cups) tasty chicken stock

100 g (1 cup) kasseri, Parmesan or Gouda, grated 

1 tsp grated nutmeg

Salt and freshly ground white pepper to taste

1 liqueur glass brandy 

125 ml (1/2cup) yogourt or whipped cream

Parsley for garnishing

Place the vegetables and the ginger slice in a large saucepan with sufficient water to just cover and cook until tender.  Then remove the ginger and blend,

Pour the pumpkin pulp back into the saucepan, add the stock and sprinkle with freshly ground white pepper and grated nutmeg.  Simmer gently until the soup thickens.  Stir in the cheese taste and adjust seasoning, if necessary.   Bring to the boil and pour in the brandy.

Simmer the soup for a minute or two and serve with yogourt or whipped cream and garnish with parsley.  For a party you could serve the soup in a pumpkin shell instead of a tureen. 

 

                                          TRADITIONAL PUMPKIN PIE

A lovely sweet pie that is crisp and delicious.

 

12 sheets of phyllo pastry

150 g (5 oz) butter, melted

 

Filling:

750 g (1 ½ lb) pumpkin, peeled seeds and fibres discarded

4 tbsp rice

200 g (1 cup) sugar

1 cup chopped walnuts

250 g (½ lb) raisins

Vanilla

½ tsp cinnamon powder

½ tsp grated nutmeg

½ tsp ginger powder

Pinch of salt

 

Icing sugar and cinnamon for serving

 

Grate the pumpkin, place in a sieve and drain over a bowl.  After 2 hours, squeeze the grated pumpkin thoroughly with the palms of your hands and place in a large bowl, reserving the juice for later use.

 

Preheat the oven to 180 C (350 F).  Place all the remaining ingredients for the filling in the bowl with the pumpkin and mix well together.

 

Place the sheets of phyllo pastry on a working surface and cover with a slightly damp cloth to prevent it from drying out.

 

Brush a sheet of phyllo pastry with butter and place consecutive spoonfuls on the long side of the pastry, closer to you.  Roll slackly like a Swiss roll place on the side of a buttered round dish.  Continue the same way, each roll touching the previous one, snail fashion, the last roll coiled around the centre.

 

Brush the pie lavishly with butter, then drizzle evenly with the reserved pumpkin juice and bake for 30 minutes until crisp and golden. Serve sprinkled with icing sugar and a little cinnamon powder.

                                                  STUFFED PUMPKIN

One 1 ½ kg (3 lb) pumpkin

3 tbsp olive oil

2 tbsp butter

1 onion, peeled and finely chopped

1 clove garlic, peeled and minced

2 rashers of bacon

210 g (7 oz) chicken livers trimmed and finely chopped

2 sausages, finely chopped

15 chestnuts, boiled and shelled and finely chopped

150 g (5 oz) pistachios, shelled and finely chopped

Zest of ½ an orange

400 g (13.3 oz) basmati rice

125 ml (½ cup) white wine

1 lt (4 cups) chicken stock

150 g (5 oz) cubed cheese of our choice

1 sprig of thyme

3 tbsp snipped chives 

 

Remove the lid of the pumpkin, discard  the seeds, brush the interior with melted butter and season with salt and pepper to taste.

 

Sauté the onion in butter and olive oil until it becomes translucent.  Add the garlic and the chicken livers and cook, stirring, until they change colour.  Add the bacon and sausages and simmer for a few minutes. Stir in the rice, pour in the wine and cook until it evaporates.  Add the chicken stock, lower the heat, cover and simmer for 10 minutes.  Then stir in the chestnuts, pistachios, orange zest, cheese, thyme and chives.

 

Stuff the pumpkin, replace the lid and wrap with foil.  Place it in  a deep baking dish, and pour 2 centimetres of boiling water around it.  Bake in an oven preheated to180 C (340 F) for 2 hours.

 

Serve sliced with a tomato or yoghurt sauce. 

                                                          PUMPKIN JAM

My grandchildren love this jam.

750 g (1 1/2 lb) pumpkin, peeled and cubed, seeds and fibres discarded

500 g (1 lb) sugar

1/2 a vanilla pod

1 small slice of fresh ginger

1 liqueur glass of rum

Simmer all the ingredients, except the rum, until the pumpkin is soft and the syrup thickens.  The next day, add the rum and simmer for 15 minutes.   Remove the cinnamon stick and the sliced ginger and pour the hot jam into sterilised jars.  Seal the jars and turn them upside down to cool,  The next day turn them over and store them in a cupboard. 

                                      PUMPKIN  AND CHICKEN TART

This is a tart you will enjoy if you like spicy food.

Pastry:

200 g (2 cups) plain flour, sifted with

A good pinch of salt

1/4 tsp curry powder

1 1/2 tbsp or more sour cream 

2 tbsp dried breadcrumbs

2 tbsp grated kefalotyri, Cheddar or Parmesan

Filling:

250 g (1/2 lb) chicken breasts, skinned and cubed

30 g (1 oz) butter

Salt

1/2 tsp hot curry powder

125ml (1/2 cup) white wine or

1 liqueur glass METAXA brandy or rum

500 g (1 lb) peeled and coarsely grated

1 tsp salt

1 large onion, peeled and finely chopped

1 slice of fresh ginger

2 cloves of garlic, peeled and minced

4 medium-sized eggs

125 ml (1/2 cup) milk

Salt to taste

First, prepare the pastry.  Rub butter and flour into a soft dough with the sour cream.  Cover and refrigerate for 30 minutes at least.

Meanwhile, saute the chicken in butter on all sides, until slightly brown. Sprinkle with salt and curry powder and cook for a few minutes more.  Pour in the alcohol of your choice, let it evaporate and set it aside to cool.

Sprinkle the pumpkin with salt and after 12 minutes squeeze it with the palms of your hands, to remove as much liquid as possible and reserve.  Saute the onion and the sliced ginger in olive oil until transparent. Stir in the garlic and curry powder and simmer for 5-6 minutes allowing the aromas to mingle.  Add the reserved pumpkin, cover the saucepan and simmer very, very gently until the vegetables are cooked and quite dry.  Taste and add a little salt, if necessary, discard the ginger and set it aside to cool. 

Preheat the oven to180 C (350 F).  Roll out the pastry and line a 28 cm (11 in) buttered tart tin.  Prick the pastry all over to avoid puffing.  Cover the pastry with parchment and tin foil and bake for 12 minutes.  

Remove the pastry shell from the oven, discard the parchment and foil and sprinkle with breadcrumbs and grated cheese.  

Spoon the pumping mixture into the pastry shell and push the chicken cubes evenly over,  Beat the eggs with the milk and cream, add a little salt and pour over the chicken and vegetables.  Sprinkle with cheese and bake for 30 minutes until the pastry is crisp and the filling is puffed and golden.