By Norma Merrett
If grocery shopping is not among your favorite activities, fear not as HealthyTokyo has a solution as easy as opening your laptop. Among the wide selection of Sugarlady additive free foods is what I think is as close to vegetable perfection there is!
Sugarlady kabocha pumpkin is sold in these nifty frozen puree medallions that have so many uses I don’t know where to start! Each 360 gram bag has 12 medallions that are 100% pure kabocha, nothing else other than vitamin packed goodness. Getting a healthy dose of Vitamin A, C and iron could not be easier and the convenience factor is incredible.
Think pumpkin pancakes on Sunday morning, pumpkin protein shake as you head out the door, pumpkin curry, pumpkin muffins, baby food (!) and even a healthier version of the ubiquitous pumpkin spice latte. 🙂
With these pumpkin medallions in your freezer cutting and chopping kabocha pumpkin is a thing of the past. The medallions make quick work of the following recipe for Thai pumpkin peanut butter soup. It is quick, nutritious and spicy, perfect for a cold winter night.
I’ve also used it to make a delectable dessert along with a Sugarlady sponge cake. it offers the flavors of pumpkin pie without the hassle of perfecting pie crust. 🙂
Thai Pumpkin Peanut Butter Soup:
- 2 tablespoons Thai red curry paste
- 4 cups vegetable stock
- 26 kabocha pumpkin puree medallions
- ¼ cup peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons sriracha or hot sauce
- Heat a large pot over medium-high heat and stir in red curry paste. In about one minute it will start to stick to the pan and become very fragrant. Working quickly, add the remaining ingredients and whisk together to combine well. Turn down the heat and simmer for 10 minutes until well heated.
Garnish with lime wedge, cilantro and sriracha and serve with rice. Enjoy!
Pumpkin Pie Trifle:
- 1 cup pumpkin puree (8 medallions of Sugarlady kabocha)
- 2 ¼ cups heavy cream, divided
- ¼ cup brown or coconut sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1/8 tsp salt
- 2 tsp vanilla, divided
- ½ tsp cornstarch
- ½ tsp water
- 1 Sugarlady sponge cake
- In saucepan, combine pumpkin, 1 and 1/8 cup cream, sugar, spices, maple syrup, salt and 1 teaspoon vanilla. Whisk constantly over medium heat for 5 minutes.
- Combine water and cornstarch in small bowl, add to pumpkin mixture and bring to a boil. Whisk continuously for 2 minutes and remove from heat. Put plastic wrap on top of mixture and cool to room temperature.
- When mixture has cooled, continue on by beating the remaining cream and 1 teaspoon vanilla until soft peaks form. Fold 1/3 of this into the pumpkin mixture.
- To assemble, start by tearing sponge in small pieces and put a few pieces in bottom of a glass, drizzling with a little extra maple syrup if desired. Spoon or pipe in pumpkin, whipped cream and more sponge, repeating layers.
*Can also be made in one large trifle bowl. Garnish with a dollop of whipped cream and/or chopped pecans or crushed gingersnap cookies.
Yield 4-6 servings