Ginger Pumpkin Tumeric Uji
So I'm sure that any sane health buff will agree with me that raw pumpkin seeds taste disgusting. Last time I ingested them I was literally sick for two days! But there's these huge pumpkins from shags and with me wanting to use everything, I decided to try another way to use the 'pumpkin guts', the stringy stuff in the middle that contains the seeds. I baked the whole pumpkin with everything inside then scooped out the guts. I think this time around I'll be fine. And it's delicious! And super healthy!
Ginger Pumpkin Tumeric Uji
So I'm sure that any sane health buff will agree with me that raw pumpkin seeds taste disgusting. Last time I ingested them I was literally sick for two days! But there's these huge pumpkins from shags and with me wanting to use everything, I decided to try another way to use the 'pumpkin guts', the stringy stuff in the middle that contains the seeds. I baked the whole pumpkin with everything inside then scooped out the guts. I think this time around I'll be fine. And it's delicious! And super healthy!
Open in Cookpad AppSteps
- 1
Cut your pumpkin in half (don't remove the seeds) and place cut side down in the oven, bake until done.
- 2
Scoop out the 'guts' from one half and the flesh from a quarter, put in the blender with water and blend to smooth consistency, then strain to super smooth consistency.
- 3
Mince the ginger, blend with a little water, and strain.
- 4
Cook your uji the normal way.
- 5
When the uji is almost ready, add the ginger, pumpkin puree, and turmeric and cook until ready.
- 6
Best served with lemon and honey.
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