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November 15, 2014 – 4:48 pm | 700 views

 
My mother-in-law made this soup one day and it was so simply brilliant, that I tried it myself. I am …

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Home » Vegetables

Pumpkin (Japanese)

Submitted by on July 7, 2009 – 7:24 am2 Comments | 13,222 views

Ingredient Name:  Pumpkin (Japanese variety)

Traditional Chinese Name: 南瓜 (nán guā)

The Japanese pumpkin is a popular variety of pumpkin available in Asia.  It is smaller than your usual western orange pumpkin and far more sweet and is a great supplement for soups.  It’s actually one of my favourite vegetables to add to soups and I especially love it when the pumpkin is semi-dissolved and extremely soft to eat.  Some people may prefer to completely disintegrate the pumpkin so it becomes a thicker soup, but this is up to the individual tastes.

 

What is this?
  • A gourd that is part of the squash family
  • There are a variety of pumpkins that come in skin colours of orange, yellow, green, white, red and gray
  • They are cooked in a variety of ways:  boiled, in pies, soups, cakes, cookies, seeds, fried, baked, steamed, desserts
  • Pumpkins provide a good source of carbohydrates and are extremely high in Vitamin A, C,  and betacartone (the stuff that’s good for your eyes)

How do I prepare it?

  • Pumpkins can be tricky to cut apart due to their thick shell (especially Japanese pumpkins)
  • Cut the pumpkin into halves and quarters first using a large knife
  • You can then slowly peel away the skin by resting the pumpkin flat on one-side and slicing away the skin
  • Some people will boil the skin with the soup (although this completely up to you)

Where can I buy this?

  • Most asian supermarkets will carry Japanese pumpkin
  • Your local wet mart will also carry it

What is the cost?

  • On average, a full-sized Japanese pumpkin will cost $30-$40 HKD

Any benefits?

  • Pumpkins are extremely high in Vitamin A, C, and beta-carotene
  • They are a good source of carbohydrates

Any precautions?

  • Be careful of cutting pumpkins, it is not an easy task

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