Top 10 Delicious and Enticing Pumpkin Recipes

Pumpkin milk is a nutritious drink you can enjoy regularly. With surprising health benefits such as cancer prevention, strong bones, and improved vision, this drink is a great addition to your diet. The recipe is simple, so let’s gather the ingredients and start making it with Mytour!

Ingredients:

• Fresh pumpkin: 1 kg
• Coconut milk: 500ml
• Unsweetened fresh milk: 1.5 liters
• Sweetened condensed milk: ½ can
• Tools: blender, pot, strainer, etc.

Instructions:

Prepare the ingredients:

• Wash the pumpkin thoroughly to remove any dirt. Peel off the skin with a knife or peeler. Cut the pumpkin into slices, remove the seeds, and chop it into small pieces.
• When selecting pumpkin, choose a fresh, ripe one with a bright orange color. It should feel heavy and firm, not spongy. The bottle gourd variety is a great choice for its quality.

Steam the pumpkin:

• Place the pumpkin pieces in a steamer and add a pinch of salt to the water. Steaming helps preserve the flavor and nutrients, so avoid boiling. Once the pumpkin is soft, turn off the heat and let it cool.

Blend the pumpkin with milk:

• Place the steamed pumpkin, condensed milk, and coconut milk into a blender and blend until smooth. Add the unsweetened milk and blend again until well combined. Turn off the blender when fully mixed.
• Strain the pumpkin milk through a fine sieve to achieve a smooth texture for a more pleasant taste.

Cook the pumpkin milk:

• Transfer the blended mixture into a pot and bring it to a gentle boil over low heat. Stir continuously to prevent the milk from burning at the bottom. Once it reaches a simmer, remove from heat immediately to avoid overcooking.

Ingredients:

• 150g pumpkin (about half a small pumpkin)
• 50g peanuts
• 2 spring onions
• 1 shallot
• 1 tablespoon vegetarian seasoning
• Salt and pepper to taste
• 1 teaspoon cooking oil

Instructions:

Prepare the pumpkin:

• Peel the pumpkin with a knife, wash it thoroughly, and let it dry.
• Cut the pumpkin into bite-sized pieces, approximately 1.5 - 2 finger lengths long.

Prepare the other ingredients:

• Peel and slice the shallot thinly.
• Wash the spring onions, trim off the roots and any damaged leaves, then chop them finely.
• Rinse the peanuts, discard any damaged ones, and crush them with a pestle.

Cook the soup:

• Heat a pot, add 1 teaspoon of oil, and sauté the shallots until fragrant. Then add 1 liter of water and the crushed peanuts.
• Let it simmer for about 5 minutes until the water boils. Skim off the foam, then add the pumpkin. Continue simmering for another 8 - 10 minutes. Season with 1/2 teaspoon of salt and 1 tablespoon of vegetarian seasoning.
• Simmer for another 2 minutes until the soup is boiling again. Taste and adjust the seasoning if needed. Serve the soup, garnished with a bit of pepper and chopped spring onions for an extra touch.

Ingredients:

• 300g pumpkin
• 200g red beans
• 200g glutinous rice flour
• 3/4 cup sugar
• Breadcrumbs
• Oil for frying

Instructions:

• Peel the pumpkin and cut it into chunks. Steam for 25 to 30 minutes until tender.
• Mash the pumpkin and wrap it in a cloth to remove excess water.
• Cook the red beans with sugar until soft, then mash them.
• Add sugar to the mashed pumpkin while it’s still hot. Let it cool down, then add the glutinous rice flour. Knead the mixture until smooth. Form the dough into a long roll and cut it into 12 equal portions. Place a bit of the red bean filling in each piece, form into a ball, and flatten slightly.
• Heat oil in a pan or fryer until hot. Lightly dampen the cakes, then coat them with breadcrumbs. Fry on medium heat until both sides are golden and crispy. If any breadcrumbs fall off during frying, remove them before the next batch. For extra crispiness and less oil absorption, re-fry the cakes for 20 seconds over medium heat.

Ingredients:

• 100g pumpkin
• 50g glutinous rice flour
• 50g green beans
• 20g sugar
• 10g shredded coconut

Instructions:

• For the outer layer: Chop the pumpkin into small pieces and steam until tender. Once steamed, mix with glutinous rice flour and 10g of sugar, then mash until smooth.
• Prepare the green bean filling
• Steam the green beans, then blend with 10g of sugar until smooth. Roll into small balls. Take a spoonful of the pumpkin mixture and wrap the green bean filling in it, shaping the cake into a round ball.
• Once shaped, place the cakes in a steamer and cook for 15 minutes. After steaming, roll the cakes in shredded coconut (or sesame seeds as an alternative).

Ingredients:

• 1 medium-sized round pumpkin
• 50g shrimp
• 100g fresh squid
• 150g pumpkin chunks
• 50g water chestnut
• 4 dried shiitake mushrooms
• 50g dried reishi mushrooms
• 1/2 chili pepper
• 1.5 tbsp oyster sauce
• 1 tbsp minced garlic
• 1 tbsp minced shallots

Instructions:

Prepare and Steam the Pumpkin:

• Wash the pumpkin thoroughly, then carefully carve zig-zag patterns near the top stem. Open the top, scoop out the pumpkin's flesh using a spoon.
• Fill a steamer with water, bring it to a boil, and place the pumpkin inside, steaming it for 15 minutes on medium heat.

Prepare the Other Ingredients:

• Peel and chop the pumpkin into large cubes.
• Rinse and soak the shiitake mushrooms, then slice them into thin strips. Keep the soaking liquid for stir-frying the filling.
• Peel and cube the water chestnut into small square pieces.
• Wash and chop fresh cilantro.
• Remove seeds from the chili pepper and slice it into small rounds.
• Clean and pat dry the squid, then score it and cut into bite-sized pieces.
• Peel and devein the shrimp.
• Combine the shrimp and squid with 1.5 tbsp oyster sauce, 1 tsp seasoning powder, 1/2 tsp sugar, and 1/2 tsp MSG. Marinate for about 10 minutes for the seafood to absorb the flavors.

Stir-fry the Filling:

• Heat 2 tbsp oil in a pan and sauté the minced garlic and shallots until fragrant. Add the shiitake mushrooms, stir-frying briefly, followed by the shrimp and squid. Stir well to mix.
• Season the mixture with 1/2 tsp seasoning powder, adding the mushroom soaking liquid, water chestnuts, reishi mushrooms, and chili pepper. Stir-fry on medium heat for about 5 to 10 minutes.

Steam the Pumpkin:

• Once the filling is cooked, stuff it into the steamed pumpkin and cover. Steam for another 10 minutes before turning off the heat. Garnish with fresh cilantro before serving.

Final Product:

• Serve the pumpkin on a plate, topping it with cilantro for a decorative touch.
• The steamed pumpkin with seafood brings together the fragrant mushrooms, tender shrimp and squid, and the rich, sweet flavor of the pumpkin, creating a wonderfully appetizing dish.

Ingredients:

• 2 pig brains
• 1 pumpkin (about 500g of squash)
• 5 shallots
• 2 chili peppers
• 1 small ginger root
• Some green onions and cilantro
• Seasoning powder/ground pepper to taste

Instructions:

Preparing the pig brain:

• After purchasing, remove the thin outer membrane and use a toothpick to clear out the blood vessels. Rinse thoroughly with salt water, then rinse again with cold water.

Preparing the other ingredients:

• Clean the pumpkin skin and cut it crosswise, about one-third of the way from the stem.
• Use a spoon to scrape out the seeds and rinse again.
• Peel the ginger and slice it thinly. Peel and slice the shallots. Clean the chili peppers and remove the stems.
• Clean the green onions and cilantro, trimming any damaged leaves and roots, then cut into small pieces.
• Stuff the pig brain into the hollowed-out pumpkin, adding ginger, shallots, chili, and green onions.
• Season with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, and some cilantro leaves.
• To prevent water from entering the brain while steaming, cover the opening of the pumpkin with plastic wrap before placing it in the steamer.
• Steam the pumpkin (including the top that was cut off) and pig brain for about 30 minutes. Test the pumpkin by piercing it with a toothpick. If the pumpkin is soft, it's ready to serve.

Serving suggestion:

• The pig brain with steamed pumpkin is a delicious and nutritious dish for your loved ones.
• The fragrant aroma of ginger and shallots enhances the dish. The white, creamy pig brain combined with the sweet pumpkin is a perfect treat you must try!

Ingredients:

• 1 pumpkin (about 400g)
• 70g dried shrimp
• 3 shallots
• 2 garlic cloves
• Some green onions and cilantro
• 1 tablespoon cooking oil
• Common seasonings to taste

Instructions:

Preparing the pumpkin:

• Peel the pumpkin, remove the seeds, wash it 2-3 times with water, and let it dry. Then, cut the pumpkin into small, bite-sized pieces.

Preparing the other ingredients:

• To soften the dried shrimp and help it absorb the seasonings, soak it in warm water for about 5-10 minutes, then rinse it again.
• Clean the green onions and cilantro, then separate the green onion leaves from the stems. Chop the leaves and cilantro together into small pieces.
• Peel and chop the shallots and garlic finely.

Stir-frying the pumpkin with dried shrimp:

• Heat a pan over medium heat, add 1 tablespoon of cooking oil. Once the oil is hot, add the shallots, garlic, green onion stems, and soaked dried shrimp. Sauté until golden and fragrant. Then, add the pumpkin and stir well.
• Once the pumpkin is tender and slightly softened, add a small cup of water (about a small rice bowl) and stir. After the water reduces and thickens, season with 2 teaspoons of seasoning powder, 1 teaspoon of MSG, and 1 teaspoon of sugar. Stir everything for another 5 minutes until the pumpkin is fully cooked. Adjust the seasoning to your taste, then turn off the heat.
• Transfer the stir-fried pumpkin to a plate, and sprinkle with green onion leaves and cilantro for added flavor and visual appeal.

Serving suggestion:

• The stir-fried pumpkin with dried shrimp is fragrant and delicious, with soft pumpkin absorbing the savory seasonings, complemented by the aromatic shallots and garlic. Its vibrant color and savory taste make it a perfect dish to pair with hot rice.

Warm, sweet pumpkin porridge is a delightful dish that suits every family member, especially beneficial for babies in the weaning stage. You can prepare this porridge by combining pumpkin with shrimp, crab, chicken, or beef, depending on your preference. Below is the recipe for making shrimp pumpkin porridge.

Ingredients:

• Pumpkin: 100g
• Shrimp: 100g
• White rice: 50g
• Glutinous rice: 50g
• Water: 800ml
• Seasonings: shallots, seasoning powder, fish sauce

Instructions:

• Wash the white rice and glutinous rice, and soak them in water for 1-2 hours.
• Peel the pumpkin, discard the seeds and pulp, then cut it into medium-sized cubes.
• Simmer the pumpkin with glutinous rice and white rice.
• Clean the shrimp, peel and finely chop or grind them.
• Fry the shallots until fragrant, add the shrimp, stir quickly, and season lightly. Then, add the shrimp to the pumpkin porridge and cook for another 20 minutes before serving.

If you've ever tasted pumpkin and mung bean sweet soup, you would surely remember its delicious flavor. Today, let's join Mytour in preparing this delightful dish in the kitchen.

Ingredients:

• Pumpkin: 600g
• Mung beans (peeled): 200g
• Glutinous rice: 150g
• White sugar
• Coconut milk
• Salt
• Water: 1 liter

Instructions:

• Peel the pumpkin, remove the seeds and pulp, and cut it into small bite-sized pieces.
• Wash the mung beans and glutinous rice, then soak them in water for 1-2 hours to speed up the cooking process.
• Boil the mung beans and glutinous rice for about 15 minutes before adding the pumpkin.
• Once boiling, add coconut milk and adjust the sweetness and saltiness with sugar and salt. Let it simmer for another 20 minutes before turning off the heat.

Making pumpkin and beef soup is a simple process with easily available ingredients. This soup is not only delicious but also packed with vitamins and nutrients. Combining pumpkin with beef enhances its health benefits even further.

Ingredients:

• Beef: 50g
• Pumpkin: 40g
• Small onion: 1
• Coriander
• Bone broth
• Butter: 1 tablespoon
• Heavy cream: 1 tablespoon
• Seasonings: cooking oil, salt, seasoning powder

Instructions:

• Step 1: Prepare the ingredients: Mince the beef. Peel and chop the pumpkin into small pieces, then blend it. Dice the onion.
• Step 2: Sauté the onion: Heat butter in a pan and sauté the diced onion until fragrant.
• Step 3: Sauté the beef and pumpkin: Add the minced beef to the pan with the onion and sauté, then add the pumpkin to the mixture.
• Step 4: Simmer the soup: Pour the bone broth into the pan and simmer the soup on low heat until everything is tender.
• Step 5: Blend the soup: Use a blender to puree the soup until smooth.
• Step 6: Finish the soup: Bring the pureed soup back to a boil, adjust the seasonings, add coriander, then turn off the heat. Serve the soup with a spoonful of cream on top.