How To make Spicy Stewed Pumpkin
1 c Water
1/4 c Vinegar
1 sm Cinnamon stock
1 sm Piece fresh ginger
4 Cloves
Noncal. sweetener to taste 4 c Pumpkin, cubed
Recipe from East Germany. High in Vitamin A. In a saucepan, combine ingredients except pumpkin and boil for a few minutes. Peel, seed and cube the pumpkin (save seeds to roast for a snack). Drop the pumpkin cubes into the saucepan with spices. Cook gently until fork-tender, stirring frequently. Divide into 4 equal servings. Serve warm or cold. 1 serving, 63 calories, 1 starch/bread exchange 16 grams carbohydrate, 2 gm
protein, fat negligible, 3 gm fiber 395 mg potassium, 9 mg sodium, 0 cholesterol Source: Diabetic Cooking from Around the World by Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier, Nov 93.
How To make Spicy Stewed Pumpkin's Videos
Pumpkin Stew (Ghalieh Kadoo) Recipe
Pumpkin Stew or Ghalieh Kadoo Recipe 4K. Vegetarian Veggie Recipe.
Ingredients:
2 Lbs (907g) Pumpkin
8 oz (227g) Carrots
0.5 oz (14g) Cilantro
0.5 oz (14g) Parsley
1 Onion
2 Garlic Cloves
Vegetable Oil
Turmeric
Salt
Preparations:
1- Dice the onion.
2- Dice the pumpkin and carrots.
3- Mince the cilantro and parsley.
Directions: for details visit:
This Ghalieh Kadoo or Pumpkin Stew (Vegetarian) recipe comes from Khorramabad (Capital of Lorestan Provice, Iran).
Pumpkin Stew or Ghalieh Kadoo is easy to cook but it is very nutritious. It is a Grade A food.…Read more
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How To Make Spicy Pumpkin & Black Eyed Pea Stew
International Chef Amy Riolo demonstrates how to make a spicy pumpkin stew with
black eyed peas.To View How-To Videos on Almost Any Subject Visit:
Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!
Recipe ⬇️⬇️⬇️ OR PRINT:
THAI COCONUT PUMPKIN SOUP
2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots
1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)
Deliciously Spicy Pumpkin Lemon Grass Soup, Perfect on a Cold Day
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On this video learn how to make this delicious soup and get tips that you can use when making delicious soup at home. I used some fresh chilies to make it spicy(it's optional) and lemon grass to give it a twist.
I hope you enjoy yours like I did mine
#ChefRaphael #BringingCookingBack #LearnToCook #cookingathome
STEAMED PUMPKIN RECIPE | STEAM PUMPKIN RECIPE | HOW TO COOK PUMPKIN | PUMPKIN STEAMED RECIPE
STEAMED PUMPKIN RECIPE
INGREDIENTS:
Pumpkin 475 g
Red Chilli 1
Spring Onions
Minced Garlic 1 tbsp
Dried Shrimp 25 g
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