Especially for you, we’ve got an exciting new idea for serving pumpkin, one of the tastiest and most versatile vegetables this time of year! After all the recipes for lasagna, tortelli and parmigiana, you can’t skip on this delicious pumpkin pudding recipe! It’s a light, inviting appetizer - thanks to the cumin sauce, which adds an intriguing touch of spice.
All the nutritional benefits of pumpkin
With only 18 calories per 4 oz, pumpkin is a low-calorie vegetable that is also rich in Omega-3 fatty acids, vitamins and beta-carotene, an antioxidant that synthesizes vitamin A in the body. Pumpkin also features anti-inflammatory properties and helps to protect the cardiovascular system. Plus, pumpkin also has a high level of potassium, which is very helpful for muscle health.
Our recipe for pumpkin pudding
Here’s how to use pumpkin in a somewhat unusual recipe! To make pumpkin pudding, you’ll need the following:
Ingredients
1 lb pumpkin pulp, cubed
7 oz quince, cubed
1/2 onion
½ oz gelatin in sheets
1 oz nonpareil capers, rinsed
Cumin
Extra-virgin olive oil
Salt
Pepper
Method
In a non-stick pan, brown the thinly sliced onion with a veil of extra-virgin olive oil. Once golden-brown, add the pumpkin pulp and quince, both cut into cubes. Stir and let cook for about 30 minutes, or until the ingredients become a soft purée. Turn off the heat and add a pinch of cumin. Soak the gelatin sheets in water and then squeeze them of any excess liquid. Add the gelatin to the pumpkin purée. Continue stirring until purée starts to thicken. Then grease a pudding mold, pour in the pumpkin purée and transfer to the refrigerator to cool for 3 hours. Separately, whisk the capers with a drizzle of oil, a pinch of salt, pepper and a tablespoon of cumin. Once the mixture is emulsified, set it aside and serve a teaspoon of it with the pudding portions.
An alternative to cumin sauce
If you don't like the taste of cumin, you can make a robiola cheese sauce to accompany your pumpkin pudding instead. This cheese has a mild taste (that tastes a bit like milk) and a thick, creamy texture. Simply make a béchamel sauce and add the robiola. Serve the sauce alongside your pumpkin pudding for an even more flavorful appetizer.