Autumn • 秋(qiū), Flour • 面(miàn), Rice • 米(mǐ), Winter • 冬(dōng)

Pumpkin 3 Ways: Autumn Recipes for Pumpkin Lovers

The golden season has finally returned in town, and one of the best ingredients for the Autumn is, always has been, THE PUMPKIN!!!

I’ve been enjoying the pumpkin recently and found it such an interesting and versatile vegetable to cook. Wether for a soup, or an easy lunch dish going with either noodles or rice, pumpkin never disappointed me. It has been such a fun ingredient to work on and always brought joy to our meal table.

Today I will share three recipes using pumpkin. Hope they will bring not only the golden color to your family table, but also joy over meals.

Recipe No.1:

Pumpkin & Ribs Stew
with Red Rice


  • Pumpkin: 150 – 200g, peeled and cut into bite-size
    I personally prefer using “delica pumpkin“, which has a creamy texture and tastes sweeter. It contains less liquid than the butternut squash, which helps to keep the stew from too soupy. But of course it is up to you which kind of pumpkin to use.
  • Pork ribs: 3 – 4 strips, chopped into short pieces if possible.
  • Garlic: 3 – 4 cloves
  • Scallion or half onion: chopped (optional)
  • Star anise: 2 (optional)
  • Red rice

Marinate Sauce

  • Soy sauce: 3 tablespoons
  • Dark soy sauce: 1 tablespoon
  • Chinese cooking wine: 1 tablespoon
  • Ginger: 4 slices
  • Scallion: half


  1. Marinate the pork rib with the sauce for at least 1 hour before cooking. It would be even better to marinate the rib over night in the fridge;
  2. In a pan/ cocotte, add some oil and put the garlic (and chopped onion) to sweat. When the color turns into golden, add in the marinated ribs and sautee until the outside of the ribs are cooked;
  3. Add in the pumpkin, mix them together with the ribs inside the pan. Cook for 2 – 3 minutes with medium/ low heat;
  4. Add some hot water into the pan/ cocotte up to the level half of the ingredients. If you wish to have the stew more soupy, feel free to add more. Throw in the star anises;
  5. Once the water is boiling, lower the heat and cook for 20 – 25 minutes;
  6. Meanwhile cook the red rice in a pot. When it is cooked, drain the water and leave it for later use;
  7. Use a fork/ chopstick to test if the pumpkin is cooked. If the fork can go throw the pumpkin chunk easily, it means it is ready. Add salt to taste;
  8. Add the red rice into the pumpkin & rib stew, ready to serve.

Recipe No.2:

Braised Noodles with
Pumpkin & Sausage


  • Pumpkin: 150 – 200g, peeled and cut into bite-size
  • Italian pork sausage: 150g (or minced pork meat)
  • Garlic: 3 – 4 cloves chopped
  • Soy sauce
  • Scallion and paprika (optional)
  • Noodles: 2 people’s portion


  1. Sweat the chopped garlic in a pan with medium heat until they turn into golden color;
  2. Break the Italian pork sausage into small pieces and put them into the pan; add in some soy sauce to add some flavor;
  3. Put the pumpkin into the pan and mix everything well;
  4. Add in hot water into the pan, stew everything on low heat for 20 minutes. Add in some salt if needed;
  5. Meanwhile cook the noodles in boiling water. When they are half cooked, drain the water and leave the noodles for later use;
  6. Pour the noodles into the pan to cook together with the pumpkin and sausage stew for 3 – 5 minutes. Cover the lid to that the steam inside the pan can braise the noodles;
  7. Mix the noodles with the pumpkin and meat, ready to serve in plates;
  8. Sprinkle with some chopped scallion and paprika on top (optional)

Recipe No.3:

Steamed Pumpkin & Cereal Buns


  • Pumpkin: 100g, cut to slices
  • Bread flour with multi-cereals: 350g
    I used the made-ready bread flour by Molino Spadoni with farro & buckwheat. You can use any flour preferred
  • Yeast: 3g
  • A pinch of salt


  1. Put the pumpkin slices in steamer and steam for 15 minutes until cooked;
  2. Mash the pumpkin finely, and let it cool down a bit. Add the yeast into the mashed pumpkin, leave it for 5 minutes;
  3. Add a pinch of salt into the bread flour, mix the flour with the mashed pumpkin, rub the mixture into a dough;
  4. Cover the dough with a plastic wrap, leave it inside the fridge overnight for leavening;
  5. (next day) Take the dough out from the fridge and leave in room temperature for 1 hour;
  6. Divide the big dough into 8 portion, and neat each of them into a round shape bun;
  7. Put all the buns on a steamer rest for 1 hour; put the steamer on a pot and start to boil the water; Once the water is boiled, keep the buns steamed for 20 minutes, then turn off the fire;
  8. Wait until the steam is dispersed then take off the cover.

Look forward to see you trying one of these recipes! Have a golden sweet meal time!

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