Comments on: Can You Eat Pumpkin Leaves?

By: Hanim

Hanim — Wed, 01 Feb 2012 12:14:36 +0000

I’m from Malaysia and pumpkin & pumpkin leaves (young sprouts) are definitely edible. The Malays call it “masak lemak labu” or simply translated to mean pumpkin cooked in coconut milk. Very easy dish to use both the pumpkin and young sprouts (not the large leaves). Cut the pumpkin into large cubes 2inX2in as they usually shrink during cooking, some young pumpkin sprouts, a cup of thick coconut milk, a cup of water, shallots, mashed anchovies, sliced red/green jalapenos (chillies), 1/2 teaspoon turmeric powder, salt (NO pepper required), a bit of sugar. Put all prepared ingredients into a pot on a slow slow boil. Do not overboil as the coconut milk will curd. You will know it is cooked when the pumpkins are nice and soft, the gravy is nice yellow milky color. Eat hot with some steam rice and deep fried fish.

By: Eddie Mitchell

Eddie Mitchell — Wed, 25 Jan 2012 13:29:37 +0000

We also use pumpkin leaves for cooking in Swaziland and is cooked very often. The most common way we use is to clean, chop them and stir fry with onions, garlic, fresh green chilly, salt, cumin and believe you me (try this to make it pop) a spoon of peanut butter towards the end of cooking.
Let me know if it does it for you.

By: Anonymous

Anonymous — Sun, 22 Jan 2012 01:27:05 +0000

I am from Kerala state, India and we also use pumpkin leaves for cooking. The most common way we use is to chop them and stir fry with cooked lentils and some grated fresh coconut with salt, green chillies and a pinch of turmeric powder. We also stir fry the same way without lentils.

By: Shams

Shams — Fri, 13 Jan 2012 15:30:29 +0000

Pumpkin leaves are a very popular green in Bangladesh

By: Earl

Earl — Sat, 31 Dec 2011 03:40:36 +0000

That all looks good. Thanks for sharing your methods. I like the idea of dried fish. I don’t see that here in the United States. Maybe I am too far away from the ocean to enjoy what you have.

I would like to share a tip with you and hope you will consider this, if you have not already. Jesus Christ is alive and will return at the end. To be saved, pray to God from any location, ask forgiveness, and ask Jesus to save you. I feel that we are quickly running out of time, so I must tell everyone I can.

Peace to you and enjoy those pumpkin greens.

By: Linda

Linda — Sat, 31 Dec 2011 02:52:51 +0000

In Papua New Guinea, we eat pumpkin leaves all the time, more than the fruit in fact. It is sold in bundles at all markets. Here in Cairns, I can find it at the weekend market as we have quite a large PNG expat community.
Usually we cook up a big pot of mixed root vegetables such as taro, kaukau (sweet potato), tapiok (casava root) and banana. Prepared pumpkin leaves are added about 8 minutes before the roots are cooked and thick coconut cream squeezed over. Lid on the pot, turn the heat to moderate so it steams. Total cooking time from when the pot boils is 20 minutes approx. (test roots with a knife)

We pick the shoots as far back on the vine as to where they no longer snap cleanly off because these are tender. Small leaves are left whole and stems chopped into lengths.
If we have used all the young leaves from the vine and need the old, tougher ones, we usually chop them up more finely and add bird’s eye chili
and cook in a separate pot (bring coconut cream to the boil and drop in)
Sometimes we add dried fish pulled into pieces…

By: Anashe

Anashe — Wed, 21 Dec 2011 00:39:58 +0000

In zimbabwe there are quite a few pumpkin leaves recipes. Here is a common favorite, delicious if u are a peanut butter lover.

Ingredients:
1 bundle muboora (soft pumpkin leaves, note that the leaves get tough with as they grow. u want the soft new ones.)
2 medium sized tomatoes
4 tablespoons peanut butter
Salt & pepper to taste

Method:
1. Wash the leaves in cold water, peel the skin & cut into small pieces
2. Put the chopped leaves into a saucepan & add 1 more cup of cold water
3. Boil until cooked or tender, drain remaining water into bowl
4. Put the cooked muboora in another bowl
5. Return the drained liquid into saucepan, add chopped tomatoes, pepper & dovi
6. Mix & bring to boil while stirring
7. Add the cooked muboora & stir until well mixed, reduce heat & simmer for 5-10 minutes

By: Earl

Earl — Fri, 16 Dec 2011 17:14:09 +0000

I agree!

By: odessa

odessa — Fri, 16 Dec 2011 16:18:13 +0000

These recipes show that pumpkin plants have great potential as a very nutritious vegetable. The flowers add a floral hint, the greens can be prepared several ways, for stuffing, shredded, chopped or pureed. The squash can be baked, boiled, mashed or eaten as a blossom, sweet or savory. The seeds can be roasted, chopped or salted. The stems may be sautéed, etc.. The only part that doesn’t seem to be consumed are the roots.

By: Kiki

Kiki — Tue, 06 Dec 2011 11:12:46 +0000

In Zimbabwe we also cook it with peanut butter man it tastes really nice & I love it in Manicaland we call it Mutikiti