So it’s the season to eat pumpkin again. This year we have a modest harvest from our vegetable garden compared to last year. It was a difficult year for growing. First we had a lockdown during which we were not allowed to use the car for non-essential movement. Gardening was considered a non-essential activity at that time. Luckily I can still buy seeds and plants. I bought some butternut plants from the gardening shop, but I can only bring them to my garden with my bike. That was a bit difficult.
Second, it’s also because of lockdown we can’t order compost for our garden. Every year we order about 10 cubes or 10 tons of compost for growing vegetables. It works very well, and we really had big harvests. This year they couldn’t deliver to hobby gardeners. The difference between using and not using compost is really obvious.
Third, we had a bad drought in spring and summer. I read somewhere that this was the worst drought in Belgium. It was very difficult to keep those plants alive. I lost some of my butternut squash. In total I planted three, in the end there is only one that survived. This is my first time growing butternut squash as the weather is not suitable for growing this sort here. This year we harvested two butternut squashes from that one plant, a big one and a small one. And it’s sweet.
There is another kind of squash which I like a lot which is called valenciano. Valenciano is very productive and it produces very sweet pumpkin. It has beautiful light bright yellowish colour inside and very tasty meat. On top of that you can keep it very long, and it stays sweet very long as well. This year I only had one plant. It gave me one big pumpkin and two small ones. If you also grow pumpkin I would recommend trying to grow this sort once.
As for pumpkin hummus it’s very sweet and tasty and it’s also very easy to make. It’s like preparing the soup, just don’t add water. I’ve made this a couple of times and I really like it.
I use my valenciano pumpkin to make this hummus. You can also use different butternuts or other pumpkin which is sweet like uchiki red kuri. First you need to cook it. But don’t cook it with water, roast it or steam it, it tastes better. I find that it tastes the best when you roast it. And in this recipe I use canned chickpeas so that we don’t need to cook them. If you use the dried ones, soak and cook them beforehand.
The noodles I use are called sliced noodles, which you can find from the Asian shop. This kind of noodles is thick and chewy. Of course you can also use any noodles or pasta you desire. Or you just want to use this hummus as spread it’s also fine.
So here is my recipe.
Pumpkin 3 cups cut
Chickpeas 1/2 cup
Ginger 1 slice
Suiker 1 tbsp
Plant oil 2 tbsp
Turmeric 1 tsp
Cinnamon 1/8 tsp
Salt 1/8 tsp
Roast cut pumpkin with 250 degree C/ 480 degree F for about 20 minutes. Put the roasted pumpkin and chickpeas into the food processor. Add the rest of the ingredients to the food processor as well. Blend them until it get smooth.
Boil the water with the water boiler. Pour the boiled water into the cooker. Wait until the water boils again, put the noodles in the boiled water. Wait for about 5 minutes. Take the noodles out of the water.
Mix pumpkin hummus with noodles.