<< Back

WALNUT AND PUMPKIN PUDDING

 1/2 cup sugar                           1 Tbls lemon juice            1 lb pumpkin, cubed      

1 cup heavy cream or yogurt                  1/3 cup chopped walnuts

Make a syrup by dissolving sugar in 1/2 cup water over low heat.  Increase heat and boil hard, stirring continuously, until mixture thickens but does not yet caramelize, 5-10 minutes. 

Stir in pumpkin cubes; cover and cook gently 1 minute.  Uncover and continue to simmer, stirring occasionally, until pumpkin is cooked and has absorbed almost all the syrup. 

Stir in walnuts; transfer to serving dish; sprinkle lemon juice over.

Serve hot or cold with cream or yogurt. Four servings.

Did you know pumpkins are an important vegetable for the seasonal eater, providing the greatest vitamin A of all common fruits and vegetables?  They are also high in iron, potassium and phosphorus.  And their seeds offer excellent nutrition as well.   

CSA Snapshot

Mailing list sign-up