Ingredient Name: Pumpkin (Chinese variety)
Traditional Chinese Name: 南瓜 (nán guā)
The Chinese pumpkin is similar to the Japanese pumpkin in taste and do produce a very similar sweetness to soups. It’s a great texture to eat when boiled soft and packed with nutrients. Not always the easiest ingredient to find (even in wet marts), but if you can find it fresh and available, pick one up!
What is this?
- A gourd that is part of the squash family
- This type of pumpkin is seedless and come in relatively large sizes
- There are a variety of pumpkins that come in skin colours of orange, yellow, green, white, red and gray
- They are cooked in a variety of ways: boiled, in pies, soups, cakes, cookies, seeds, fried, baked, steamed, desserts
- Pumpkins provide a good source of carbohydrates and are extremely high in Vitamin A, C, and betacartone (the stuff that’s good for your eyes)
How do I prepare it?
- Cut the pumpkin into halves and quarters first using a large knife
- You can then slowly peel away the skin by resting the pumpkin flat on one-side and slicing away the skin
- Some people will boil the skin with the soup (although this completely up to you)
Where can I buy this?
- Most asian supermarkets will carry Chinese pumpkin
- Your local wet mart will also carry it
What is the cost?
- On average, a half-sized Chinese pumpkin will cost $20-$25 HKD (as pictured above in size)
- Pumpkins are extremely high in Vitamin A, C, and beta-carotene
- They are a good source of carbohydrates
- Be careful of cutting pumpkins, it is not an easy task