Hokkaido pumpkin

[Georgiana]

Where does this fit? Is it just pumpkin (hence legal for Induction) or an OWL Rung 1 food or OWL Rung 8? I find these pumpkins in every supermarket around this time of the year and I think they would make an awesome soup or gratin.

This is how they look like:



The nutritional info is pretty similar to that of "regular" pumpkin (Dickinson field pumpkin), although the protein in Hokkaido is much higher.

In 100 g of Hokkaido pumpkin: 37 calories, 0.23 g fat, 8.8 g carbohydrate, 1.6 g dietary fiber, 7.2 net carbs, 8.8 g protein.
In 100 g of "regular" pumpkin (raw, not canned): 26 calories, 0.1 g fat, 6.5 g carbohydrate, 0.5 g dietary fiber, 6 net carbs, 1 g protein.

[not2late]

Re: Hokkaido pumpkin

It's a pumpkin and it's legal for Induction too.

I'm not a big fan of the sweet dishes using pumpkin, but I like pumpkin in soups, stews, etc.

Pumpkin is also one of the veggies that make great potato-chip like snacks. Here's a thread I posted:

http://www.atkinsdietbulletinboard.com/forums/food-cooking-chat/6886-pumpkin-chips.html

[Georgiana]

Re: Hokkaido pumpkin

Great! I think I'll make this: http://www.atkinsdietbulletinboard.c...-friendly.html

I also saw an interesting recipe with pumpkin and bacon (you need to scroll down the page): Hokkaido Squash, All About Squash on the Worldwide Gourmet
Instead of wheat flour, I will try using almond flour. Is there anything I could use instead of yeast? Seems like German supermarkets ran out of yeast...

[mizski]

Re: Hokkaido pumpkin

Oh my, those pumpkins look GREAT!!! I don't think I've ever seen them around here. Soon we will have sugar pumpkins and the regular big jack o' lantern ones. I am going to print out that Worldwide Gourmet page and see if some of the local gourmet groceries carry it.

That pumpkin and bacon recipe does look scrumptious! Even if you could find yeast, without the gluten in wheat flour, would the yeast even work? I haven't tried baking yet on Atkins so I'm guessing here.

There are a zillion baking mix sub recipes over on LCF. Most have soy (bleah!) or protein powder + vital wheat gluten, but Jennie came up with this recipe: 2 c. almond flour + 1 TBS baking powder mixed together. Maybe you could add the appropriate amount of baking powder to the almond flour (1/2 c.?) and see if that works?

Thanks for the heads up on this pumpkin...now I'm going to be sad if I can't find it. LOL

[Georgiana]

Re: Hokkaido pumpkin

Never thought about the starch missing... d'oh! I'll try using baking powder with almond flour. Thanks for sharing that idea.

The savory pumpkin cake with bacon will be dinner tomorrow. I'm making only a small portion and I don't have a small enough cake pan, so I think I will use the muffin pan.

[not2late]

Re: Hokkaido pumpkin

That pumpkin gratin recipe is very good. The heavy cream and the Swiss cheese give it a very nice flavor.

Here's a mashed pumpkin recipe that looks good (and easy.) WEB EXCLUSIVE: Pumpkin Mash

Here's another pumpkin recipe from the Herb Companion

Swiss Pumpkin Cream Soup:
Switzerland' s Scrumptious Surprises: Pumpkin Cream Soup

[mizski]

Re: Hokkaido pumpkin

Wow...Megs, I just read through your pumpkin recipes! Boy oh boy do they look good. My family always used fresh sugar pumpkins for pie but it wasn't until a few years ago that I started eating savory pumpkin dishes or even as a veggie like butternut squash. Sooooo tasty!

Thanks to you both for some wonderful pumpkin ideas especially now that autumn is right around the corner. I can't wait!!!

p.s. And I can't believe that pumpkin is Induction legal. How great is that???

[not2late]

Re: Hokkaido pumpkin

Wow...Megs, I just read through your pumpkin recipes! Boy oh boy do they look good. My family always used fresh sugar pumpkins for pie but it wasn't until a few years ago that I started eating savory pumpkin dishes or even as a veggie like butternut squash. Sooooo tasty!

Thanks to you both for some wonderful pumpkin ideas especially now that autumn is right around the corner. I can't wait!!!

p.s. And I can't believe that pumpkin is Induction legal. How great is that???

There was a time when I like pumpkin pie. My aunt used to make a very good pumpkin pie. But then, she changed the recipe and the pie had a musty type of flavor. Everyone else loved it, of course, but I didn't.

I couldn't figure out what caused that peculiar taste, but other pumpkin pies (store bought, other people's, canned pumpkin, freshly made pumpkin puree, etc.) had the same taste, so it must be a spice or spice combination everyone uses.

[mizski]

Re: Hokkaido pumpkin

I couldn't figure out what caused that peculiar taste, but other pumpkin pies (store bought, other people's, canned pumpkin, freshly made pumpkin puree, etc.) had the same taste, so it must be a spice or spice combination everyone uses.

Pumpkin pie spices are nutmeg, ginger and cinnamon. Commercial pies and pie filling use a TON of nutmeg (and sometimes cloves too) to try and hide the fact that there are little or no eggs, whole milk/cream and butter. A lot of modern recipes also call for too much nutmeg and other spices in their new wave lower fat recipes. Our family has a very nice and very old pumpkin pie recipe that uses all those key ingredients with a little spice and bit of blackstrap molasses for flavoring. I make a crustless version at Thanksgiving.

[not2late]

Re: Hokkaido pumpkin

Pumpkin pie spices are nutmeg, ginger and cinnamon. Commercial pies and pie filling use a TON of nutmeg (and sometimes cloves too) to try and hide the fact that there are little or no eggs, whole milk/cream and butter. A lot of modern recipes also call for too much nutmeg and other spices in their new wave lower fat recipes. Our family has a very nice and very old pumpkin pie recipe that uses all those key ingredients with a little spice and bit of blackstrap molasses for flavoring. I make a crustless version at Thanksgiving.

It could be or it could be something else, because I used to make pumpkin smoothies (pumpkin, yogurt, milk, dark brown sugar, pumpkin pie spice mix) and they didn't have that weird pumpkin pie flavor.

One of these days I'll figure it out, but until then, pumpkin pie remains low on my list of favorite pumpkin dishes.

[Georgiana]

Re: Hokkaido pumpkin

I'm clearly the European here, because I never had pumpkin pie.

Does any of you have Jacques Pépin recipe for Pumpkin Soup à l'Anglaise? I'm pretty sure I saw him making it in a show, but I can't remember which and in which episode.

[Georgiana]

Re: Hokkaido pumpkin

I gave up the idea of using the muffin pan and made a big cake with all the pumpkin (the edible part had 250 g). It's really good! Instead of 4 oz wheat flour, I used 2 oz almond flour and 2 oz hazelnut flour. 6 tablespoons of milk became 3 tbsp milk and 2 tbsp cream. And I forgot to buy pine nuts yesterday (on Sunday all shops are closed in Germany ), so I sprinkled some almonds on top.

I was afraid I might overeat eat it, but no way. The cake is very filling.

This is how it looks like:



A mistake I made was adding no salt. I normally don't add salt in cooking, but this recipe would have been nicer with a pinch of salt, especially since I used raw bacon (not the cured, salty stuff).

[Georgiana]

Re: Hokkaido pumpkin

The cake is even better after it stays in the fridge overnight. I also sprinkled some salt on it.

[not2late]

Re: Hokkaido pumpkin

I'm clearly the European here, because I never had pumpkin pie.

Does any of you have Jacques Pépin recipe for Pumpkin Soup à l'Anglaise? I'm pretty sure I saw him making it in a show, but I can't remember which and in which episode.

I'll have to look it up.

But historical side note....pumpkin pie orginated because the settlers baked egg custards inside the pumpkin (their version of throw away bake ware.) Then they got the idea that eating the pumpkin flesh with the custard was good and that evolved to scraping out the pumpkin flesh and mixing it with a custard base and baking it.

[not2late]

Re: Hokkaido pumpkin

Here's the recipe in his book Fast Food My Way

Jacques Pepin’s Pumpkin Soup with toasted walnuts

1 ½ tablespoons olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped celery
2 garlic cloves, peeled and crushed
4 cups chicken stock
1 teaspoon salt
½ teaspoon ground black pepper
15 oz pumpkin puree
1 ½ tablespoon unsalted butter
½ cup sour cream
20 walnut halves, sprinkled with a dash of salt and cayenne pepper and toasted for 10 minutes in a 350 degree F oven
1 tablespoon fresh minced chives

In a pot, heat the olive oil and cook the onion, celery, and garlic until softened. Add the chicken stock, salt and pepper. Bring to a boil and boil 6-8 minutes. Stir in pumpkin puree. Bring back to a boil and boil 5 minutes. Emulsify with a hand blender or food processor until smooth. At this point, the soup can be cooled covered and refrigerated for a few days.

At serving time, reheat the soup. Stir in the butter and mix well. Serve in soup bowls with 1 tablespoon of sour cream in the middle of each bowl. Garnish each bowl with 5 walnut halves and sprinkle with the fresh chives.