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Pumpkins and damsons

For many, this is the time of pumpkins! Yes, they look lovely, the Halloween tradition is fun. Every year millios of pumpkins are bought for decoration. Millions are carved but not cooked. This means thousands of tons of edible pumpkin go to waste every year; that is the scary truth about pumpkins! (Don't forget: 1.3 BILLION tons of global food waste is created each year and fruits&vegetables have the highest rate)

Pumpkins are relatively cheap, nutritious and delicious; they can be cooked in a variety of ways. This year make a difference, EAT your pumpkins.

The flesh is great for pies, cakes, desserts, breads, soups, sauces, curries, smoothies and icecream. The guts can be used in broths and mulled wines. Prepare crisps from the skin. The seeds are delicious snacks when roasted or in a pesto.

I love to cook pumpkins with dried damsons.

Damsons are not only delicious, but they are also full of fibre, iron and antioxidants. They tend to have a sweet-sour, somewhat astringent flavor; they taste great in jams, cakes and desserts.

Do you use this gorgeous dried fruit in savory dishes? This month I will give you my Grandma Eliza's easy and delicious recipe. Cooked with damsons, pumpkins become delicious. Don’t forget to add some sage, it stimulates the metabolism.




  • 200 gr pumpkin, cut into cubes

  • 10-15 damsons

  • Sage leaves (whole or chopped)

  • Olive oil

  • Salt, pepper


Heat some olive oil in a pan. Add the pumpkin cubes and sauté until they soften a little. Add the damsons, salt, pepper and a few sage leaves. Add a little water. Cover and cook gently until the pumpkin softens. Serve hot or at room temperature with some rice pilav.

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