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Working With Pumpkin
  For past edition of the Tip Of the Week visit my archive

So its fall and the pumpkins are here. There are so many things that can be done with pumpkin Pumpkin Pie, Pumpkin Custard, Pumpkin Soup, Stuffed Pumpkin, Pumpkin Raviolis, Pumpkin Muffins but for this episode of Tip of the Week I will show you how to prep your pumpkins for any Raw Food delight. It may seem as though you could just peal the outer orange skin off with a vegetable peeler. This can be done in some cases, SOME cases I emphasize because it is not as easy as it seams. Few pumpkin are soft enough to peal with a pealer. Most pumpkins are hard and the skin even harder. They are also quit shapely with deep contours and sharp rounded tops and bottoms. This makes it very difficult to negotiate with a peeler. If the pumpkin is somewhat smooth like this one on the right

then a peeler may save you two or three minutes over my method of choice.

In most cases this will not be so. Deep contours and toughness make it very difficult to process with your run-of-the-mill veggie peeler. My method of choice is as follows:

First chop your precious pumpkin in half, like so.

Second using a large mettle spoon, scoop out the seeds and slimy guts that come with it. Put your seeds aside. I will show you what to do with those in a minute.


Third slice your pumpkin into wedges no thicker than 2 inches at its widest point

Lay each slice one at a time on its side and with a sharp knife, slice off the skin and discard.

Lastly chop the wedges into cubes like so.

Now you have clean Pumpkin cubes that can be blended or pureed into whatever you want.
Check on line, your Raw Food books and of course my website for many delightful pumpkin recipes.

With the seeds you set aside, clean them from the pumpkin so they are completely separate. Put them in a bowl and toss them with spices of your choice. I like Soy Sauce, Honey and Chili Powder. Put them in your dehydrator and dehydrate till crispy. Now you have a great snack to munch on whenever you like. Enjoy


Till next week
Raw Chef Dan



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