Pumpkin powder is an excellent way to preserve this humble yet nutritious vegetable for backpacking meals. Lightweight and space-saving, it can be used in a variety of dishes, from creamy soups and spicy curries to pancakes and even hot drinks.
Delicious Ways to Use Pumpkin Powder:
Curried Pumpkin Soup
Pumpkin Pancakes
pumpkin curry
Pumpkin Gnocchi
Pumpkin Pie Muffin
Pumpkin Spice Oatmeal
Basic Pumpkin Powder Recipe
Step 1
Begin by cutting the pumpkin in half or into quarters. Then, scoop out the seeds and pulp with a spoon.
Step 2
Next, slice the pumpkin into 2-inch (5 cm) wedges and arrange them on a parchment-lined baking sheet. Roast at 400°F (200°C) for 30-40 minutes, or until fork-tender.
Step 3
After roasting, let the pumpkin cool for about 20 minutes. Once cool, remove the skin and transfer the soft flesh to a blender or food processor. Blend until smooth.
Step 4
Spread the puree evenly onto dehydrator trays lined with non-stick sheets or parchment paper.
Dehydrate at 125°F (52°C) for 8-10 hours, or until brittle.
Step 5
Once fully dried, allow the pieces to cool completely. Then, grind them into a fine powder using a coffee grinder or food processor. Finally, store the pumpkin powder in an airtight container, keeping it in a cool, dark, and dry place for maximum freshness.
Pumpkin Powder Variations
Sweet and Spicy Pumpkin Powder
Ingredients:
- 1 kg (2.2 lb) peeled, deseeded, and cubed pumpkin
- 1 cup orange juice
- 2 tbsp sugar
- 1 tsp ground cinnamon
Instructions:
- Place the pumpkin cubes into a large saucepan.
- Pour in the orange juice and bring to a boil.
- Stir in the sugar and cinnamon, ensuring everything is well combined.
- Reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the pumpkin is tender.
- Puree the mixture using a hand blender or food processor.
- Spread the puree onto dehydrator trays lined with non-stick sheets or parchment paper.
- Dehydrate at 125°F (52°C) for 8-10 hours, or until brittle.
- Once dried, grind the pumpkin into a fine powder.
- Store in an airtight container in a dark, dry place.
Curried Pumpkin Powder
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tsp mild curry powder
- ½ tsp ground cumin
- 1 kg (2.2 lb) peeled, deseeded, and cubed pumpkin
- 1 cup vegetable stock
- Salt to taste
Instructions:
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in the garlic and ginger, cooking for another 1-2 minutes.
- Sprinkle in the curry powder and cumin, stirring for about a minute to release their aromas.
- Pour in the vegetable stock and bring to a boil.
- Add the pumpkin cubes, stirring well to coat them in the spices.
- Reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the pumpkin is tender.
- Puree the mixture using a hand blender or food processor.
- Spread the puree onto dehydrator trays lined with non-stick sheets or parchment paper.
- Dehydrate at 125°F (52°C) for 8-10 hours, or until brittle.
- Once dried, grind into a fine powder.
- Store in an airtight container in a dark, dry place.
Final Thoughts
With these easy methods, you can transform fresh pumpkin into a lightweight, shelf-stable ingredient that enhances both sweet and savory dishes. Whether you prefer a simple, unflavored powder or a spiced variation, this versatile ingredient will add warmth and nutrition to your trail meals.
