The pumpkin originates in the Americas, but is one of those enterprising vegetables to strike out across the Atlantic. Although not as influential as its fellow Americans the tomato or the potato, the pumpkin is cultivated right across Eurasia, and is a common crop in the ‘dacha’ or Russian kitchen garden.

The following few recipes show how the pumpkin has been assimilated by Russian food culture, and may come in handy if you run out of ideas in the face of a glut.

Pumpkin baked in Sour Cream

The silky richness of smetana (sour cream), coupled with its sharp, fresh tang is a key element in Russian cookery.

Ingredients

1kg pumpkin flesh
1 large onion
200ml sour cream
50ml vegetable stock
50g butter
Salt and pepper
Nutmeg (optional)
Fresh dill/parsley (optional)

Slice the pumpkin flesh in to decent-sized wedges, 5-6cm long by 2-3cm thick. Fry these gently in the butter for 4-5 minutes on each side, and place in the bottom of a shallow casserole dish or roasting tin. (Alternatively, omit the butter and parboil the pumpkin slices for 5 minutes, refreshing with cold water immediately afterwards). Next, peel the onion, half and slice thinly lengthways, and sauté in the same pan until softened but not too brown. Scatter the onion evenly over and between the pumpkin slices.

In a bowl, stir the cooled vegetable stock slowly into the smetana to form an even consistency. Season the mix with salt, black pepper and nutmeg, then pour evenly over the pumpkin and onion. Bake in a medium oven for an hour or so, testing with a fork ever so often, until the pumpkin slices are tender but still hold their shape. Serve as a side vegetable, sprinkled with fresh herbs.

Pumpkin Kasha (Pumpkin Porridge)

Kasha is one of the oldest Russian dishes, and in fact similar dishes are thought by archaeologists to form the staple of many early agrarian societies. Kasha is most often made using buckwheat, but this soft, filling porridge can be made from many grains and vegetables.

1 pumpkin, or half a pumpkin etc, as required
Salt and pepper to taste
Sugar to taste
Butter to taste
Milk as required.

This recipe couldn’t be simpler; grate the pumpkin and place in a saucepan. Pour over enough milk to cover, bring to the boil and simmer until the pumpkin is soft. Whizz the mixture in a blender (or push through a sieve) until it is smooth. Return to the pan, season, add butter and reheat gently. The result should be sloppier than mash, but thick enough to serve as a side dish rather than as a soup.

Pumpkin Salad

Another simple one. Grate equal quantities of raw pumpkin, carrot and cucumber or courgette. Add grated apple if desired. Using a couple of tablespoonfuls of sour cream or mayonnaise, mix the ingredients together. Season to taste, stirring in fresh chopped dill and parsley if you have them, and a pinch of crushed coriander seeds. It’s best to make an hour or so before serving, so the dish has time to become unified.

Preserved Pumpkin

As with any Northern community, the need to preserve food for the winter has shaped Russian cuisine. This recipe is from Elena Olokhovetz’ 1861 classic ‘Подарок Молодым Хозайкам’ – ‘Present to Young Housewives’. Halve your pumpkin, scoop out the seeds, skin it and cut into chunky pieces, about the size of a mouthful. Drop the pumpkin into boiling water, let it return to the boil, then remove the pumpkin, draining it, and leave to cool. Repeat this stage three times in all. Estimate how much liquid you will need to cover the pumpkin and add this quantity of vinegar and honey to a pan, in a ratio of 2:1 vinegar to honey. Heat, and when hot, add the pumpkin, and boil gently until the pumpkin is soft, but not disintegrating. Leave to cool, and then add salt, bay leaves, and cinnamon and coriander seeds (or pickling spice of your choice). Pour into sterilized pickling jars and seal. Keep in a cool dark place.