Pumpkin is my very favorite side dish in all its possible forms. Actually, even before low carb, I liked it more than potatoes. The creamy, sweet taste in mouth is irresistible. And after you stop eating all the carbs and sugars, the pumpkin will be like candy to you. I put this recipe in the section side dishes, but the truth is sometimes I eat it alone with a spoon. I also have a small tip for you, if your kids refuse vegetables, try to give them pumpkin puree. In general, a puree is always better, because the kids don’t see the real vegetable shape and there is a much higher chance, they will eat it. But they will love mashed pumpkin for sure.
Pumpkin is literally the queen of autumn and not only because we can’t imagine our Halloween without it. It is primarily because this beauty contains many beneficial substances. For example, antioxidants which strengthen our immunity and gives us energy, or beta-carotene, which supports our heart and many other vitamins, such as A, C or fiber. Above that, pumpkin consists of 90% of water, so it quenches our thirst, and it cleans our kidney. For its low nutritional value, it is a best friend for a reduction diet and the low carb lifestyle. Did you know, there are around 850 different types of pumpkin around the world? Most of them are only ornamental, but not because they weren’t eatable, just it would make more trouble than worth to prepare a meal out of them.
Another great thing about pumpkin is, you could prepare it as a side dish, main course and even as a dessert. And it is almost impossible to spoil the cooking 🙂 This recipe is actually not my invention. I only modified it a little. My grandmother used to cook it for me when I was a child, and I have it connected with my best childhood memories. I hope, you will enjoy it!
The choice of the pumpkin is up to you because every country has a different offer. Just keep on your mind, if you go for Hokkaido pumpkin, as the only one you don’t have to peel because it softens nicely during the cooking. Only remove the seeds and the fiber.
- 400 g/ 14 ounces pumpkin of your choice
- 100g/ 3 1/2 ounces bacon
- 1 middle onion finely chopped
- 2 tablespoon whipped cream
- 2 tablespoon butter
- Salt, pepper
- Sour cream for decoration (also softens the taste)
- Peel your pumpkin and remove seeds and fiber. Either you grate it or put in a blender.
- Dice the bacon.
- Finely chop the onion.
- Using medium heat and deeper skillet, fry the bacon until golden and crispy, then remove on a plate covered with kitchen paper.
- Keep about one tablespoon of fat from bacon in the skillet, remove rest.
- Put onion inside and roast until golden (around three minutes).
- Add pumpkin and under constant stirring cook another 6-8 minute, until the pumpkin softens.
- Put the pumpkin in a blender together with whipped cream, butter, salt and pepper and mix until smooth.
- Decorate on a plate with bacon croutons and sour cream.
- Enjoy it!