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]

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.c...kin-chips.html (Pumpkin chips...)

[Georgiana]

Great! I think I'll make this: http://www.atkinsdietbulletinboard.c...-friendly.html (Jacques Pepin's Pumpkin Gratin---Induction Friendly)

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]

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]

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]

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]

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]

Originally Posted by mizski

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]

Originally Posted by not2late

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]

Originally Posted by mizski

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.