My Glasgow Kitchen

My Little Corner of the World

I bought a few pumpkins during the lockdown period and came up with numerous recipes for it. One plus point is that is can be stored at room temperature for 1-3 months.

It is a healthy vegetable/ fruit and is rich in antioxidants and vitamins. It is also relatively low carb and calorie.

Most of my pumpkin recipes are savoury as I am trying to reduce added (refined) sugar overall.


1. Savoury Steamed Pumpkin Cake

This is the pumpkin version of steamed ‘carrot’ cake (Chai tow kway菜头粿). Pumpkin is steamed with rice flour and flavoured with dried shrimp, shallot and garlic.

Recipe here


2. Pumpkin Mochi with Desiccated Coconut

Pumpkin is mixed with glutinous rice flour, steamed and dipped in desiccated coconut. No refined sugar is added and the desiccated coconut lends its sweetness.

Recipe here


3. Pumpkin Kuih Talam

This is a pumpkin version of kuih talam. The bottom layer consist of steamed pumpkin and rice flour and a top layer of rice flour coconut milk.

Recipe here


4. Pumpkin Hummus

An addition of mashed pumpkin in hummus.

Recipe here


5. Peanut Pumpkin Muah Chee (Mochi)

A healthier version of local peanut muah chee. Steamed pumpkin and glutinous rice dipped in crushed peanut and sesame seed.

Recipe here


6. Roasted Pumpkin

Roast pumpkin for 40 minutes (180C).


7. Chinese Pumpkin Radish Soup

Add pumpkin to Chinese radish soup.


8. Mushroom Pumpkin Rice Congee

Shimeji mushroom, pumpkin, brown rice cooked for 45 minutes.


9. Stir fried pumpkin with dried shrimp


10. Stir fried pumpkin with basil leaves


11. Stir fried pumpkin with oats

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