Sweet & Chewy Mini Pumpkin Stew
Sweet & Chewy Mini Pumpkin Stew
Air Fryer Tip! How to Make Perfectly Shaped and Delicious Pumpkin Stew
Have you ever been disappointed by pumpkin stew that always falls apart? Worry no more! By pre-baking the pumpkin in an air fryer oven before simmering, you’ll achieve a rich flavor while keeping the pumpkin pieces beautifully intact. Seasonal pumpkin is packed with vitamins C and E, boosting immunity, and its low calorie count and high fiber make it a fantastic choice for weight management, as well as a healthy side dish or snack for children. Let’s get started on making this honey-sweet and chewy mini pumpkin stew!
Main Ingredients- 2 mini pumpkins
- 1 handful of almonds
- 1 handful of sunflower seeds
Stewing Sauce- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup/honey)
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup/honey)
Cooking Instructions
Step 1
Lightly rinse the mini pumpkins under running water, then sprinkle a little baking soda over them. Gently scrub the pumpkin surface with a dedicated cleaning brush. This will help remove dirt hidden between the curves of the pumpkin.
Step 2
After scrubbing with baking soda, soak the pumpkins briefly in clean water and then wash them thoroughly with your hands until they squeak. This ensures a hygienic preparation.
Step 3
To make the washed pumpkins softer and easier to cut, we’ll microwave them. Place the mini pumpkins in a microwave-safe dish and add 2 tablespoons of water.
Step 4
Cover the dish with a lid or microwave-safe plastic wrap (pierce a few holes in the wrap) and microwave for 2 minutes. This process will slightly soften the pumpkin skin, making it easier to slice.
Step 5
When removed from the microwave, the pumpkins should feel softer to the touch. Now, cut them in half with a knife and remove the hard stem and bottom ends. You’ll find it much easier to cut now.
Step 6
Using a spoon, scoop out and discard the seeds from the inside of each pumpkin half. Removing them thoroughly will allow the stewing sauce to penetrate better.
Step 7
Cut the mini pumpkin halves into bite-sized pieces. Cutting them too small might cause them to break apart during cooking, so aim for a moderate size to maintain their shape.
Step 8
Arrange the cut mini pumpkin pieces in your air fryer basket and cook at 180℃ (350℉) for about 5 minutes. This pre-baking step helps to dry out some of the moisture, firming up the pumpkin and enhancing its flavor.
Step 9
In a small pot, combine 100ml of water (about 6 tablespoons by rice spoon measurement), 2 tablespoons of soy sauce, and 2 tablespoons of oligosaccharide. Mix well to create the sauce. Once the sauce begins to boil, carefully add the pre-baked mini pumpkin pieces.
Step 10
Scatter the almonds and sunflower seeds over the pumpkin pieces. Cover the pot with a lid and simmer on low heat for about 5-8 minutes. If the sauce reduces too much during cooking, add a little more water. Be mindful to prevent the nuts from burning.
Step 11
Finally, remove the lid. Drizzle a little more oligosaccharide over the pumpkin and gently toss to coat. Simmer for a final moment until the sauce becomes glossy and coats the pumpkin. Your delicious, sweet, and chewy pumpkin stew is ready! It’s wonderful served warm or chilled.
