Over the past year or two, pumpkin has been hailed as a member of the "Super Food" family. It is highly versatile—whether used in Western soups, sauces, Chinese sweet soups (tong sui), or as a side dish—it is delicious as either the star ingredient or a supporting role. Plus, it is rich in nutrients, helps promote regular bowel movements, and achieves detoxification and beauty effects.

In the market, you can generally find pumpkins from China, the USA, Japan, and even Mexico. This time, let's look at the differences between the two most common types: the Chinese Pumpkin and the Japanese Pumpkin.

Chinese Pumpkin

Appearance: Long oval shape, orange-brown skin.

Taste/Texture: Lightly sweet, high water content.

Commonly used for: Cream of pumpkin soup, Pumpkin sago dessert.

Price: Cheaper, generally around $15 / 400g.

Japanese Pumpkin (Kabocha)

Appearance: Round/Globe shape, deep green skin (sometimes orange-yellow).

Taste/Texture: Starchy and glutinous (powdery), high fiber, low water content.

Commonly used for: Braised dishes, or roasted for salads and side dishes.

Price: More expensive, generally around $20 / 150g.

Taking advantage of October being the pumpkin festival—Halloween—let me teach everyone how to make a "Pumpkin Sago Lotus Seed Paste Pudding" that both adults and children will love. Let's celebrate the season!

<Pumpkin Sago Lotus Seed Paste Pudding (Makes 2 Cups)>

Ingredients:

Sago: 25g

Water (for boiling sago): 500g

Unsalted Butter: 10g

Custard Powder: 15g

Sugar: 35g

Egg Yolk: 1

Coconut Milk: 80g

Water: 60g

Lotus Seed Paste: 20g

Instructions:

1. Boil a pot of water. Add sago and cook over medium heat for 10 minutes. Remove, rinse with water, and drain dry.
2. Melt the unsalted butter beforehand (over hot water). Add custard powder, sugar, and the egg yolk; mix into a batter.
3. Boil the 60g of water, add the coconut milk and bring to a boil. Add the cooked sago and bring to a boil again. Remove from heat, add the batter from Step 2, and mix quickly.
4. Turn the heat back to medium and stir constantly until the mixture thickens. Remove from heat.
5. Divide the lotus seed paste into 2 portions.
6. Slice the tops off the mini Japanese pumpkins and scoop out the seeds. Steam the pumpkins for 10 minutes.
7. Pour half of the pudding mixture into the pumpkins, add the lotus seed paste, then fill with the remaining pudding mixture until 90% full.
8. Place in an oven preheated to 180°C and bake for 20 to 25 minutes until golden brown. Serve.

Pic 1) Scooping out the pumpkin seeds.

Pic 3) The finished product.