Recipe Page: Crown Prince

Crown Prince Pumpkin Soup

Duration: 50 minutes

A tasty and rich pumpkin soup.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 2 lbs (about 1 kg) Crown Prince pumpkin, peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Add the diced Crown Prince pumpkin to the pot and cook for another 5 minutes. Stir in the ground cumin and ground cinnamon, cooking for an additional minute until fragrant.
  3. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  5. Stir in the coconut milk and heat through.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with chopped fresh parsley or chives if desired. Serve hot.

Crown Prince Pumpkin and Spinach Risotto

Duration: 45 minutes

A creamy risotto with tasty pumpkin.

Utensils

  • Large saucepan
  • Large skillet or pot

Ingredients

  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced Crown Prince pumpkin
  • 2 cups fresh spinach leaves
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. In a large saucepan, heat the vegetable broth over medium heat and keep it warm.
  2. In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  3. Add the Arborio rice to the skillet and stir to coat the rice with the oil and onions. Cook for 1-2 minutes until the rice is lightly toasted.
  4. Add a ladleful of warm vegetable broth to the skillet and stir until absorbed.
  5. Continue adding the broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. Cook for 18-20 minutes, until the rice is creamy and cooked to al dente.
  6. Stir in the diced Crown Prince pumpkin and fresh spinach leaves until wilted.
  7. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  8. Serve the risotto immediately.

Crown Prince Pumpkin and Chickpea Curry

Duration: 35 minutes

Deeply delicious and full of aromatic goodies.

Utensils

  • Large skillet or saucepan

Ingredients

  • 2 cups diced Crown Prince pumpkin
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Stir in the red curry paste and cook for another minute until fragrant.
  3. Add the diced Crown Prince pumpkin and chickpeas to the skillet, stirring to coat with the curry paste.
  4. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes, or until the pumpkin is tender.
  5. Season with salt and pepper to taste.
  6. Serve the pumpkin and chickpea curry hot, garnished with chopped fresh cilantro if desired.