It was a grab at just 90 cents each at Giant Hypermart yesterday and grab I sure did – seven plump pumpkins altogether! I gave four away and kept the remaining three for ourselves. Over the next few days, the family and our pet Scottie Abbey are definitely in for a pumpkin overload…hee..hee… (:
First on the pumpkin menu was these cheery-looking steamed mini pumpkin puddings that were made yesterday. Look at them, aren’t they pretty? Smells and tastes heavenly too. Family members love it so will be making another batch and sharing the recipe pretty soon.
Today, I use a whole pumpkin to make this nourishing Steamed Pumpkin with Chicken and Mushrooms. It is said that pumpkin is eaten best after steam-cooking to get maximum nutrients. I brought my mum over for dinner and she enjoyed it thoroughly. So sweet and flavourful, she said. It’s a joy to see her savouring each mouthful (:
STEAMED PUMPKIN SOUP WITH CHICKEN AND MUSHROOMS
1 ripe pumpkin (about 1.5 – 2 kg)
1 large chicken thigh (skinned and cut into smaller pieces)
3 large red dates
2 slices ginger
60gm mushrooms (I use japanese maitake)
1 litre water
1 stalk coriander, chopped (for garnishing)
salt & pepper to taste
2) Meantime wash the exterior of pumpkin thoroughly and pat dry. Slice off the top of pumpkin or, if you’re game enough, make a flower shape with a small carving knife and put it aside for later use. After that, scoop out and discard the seeds and the stringy mass from the inside.
4) When pumpkin is done, slice it into several sections. Garnish with coriander and, if preferred, season with some salt and pepper (we like it au naturel without extra seasonings). Serve hot with some greens and steamed rice.