Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

1st pumpkin from the garden used into a lovely dinner!

on 08/09/2015

A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called, you can read it! Look at this lovely one:


And I made this lovely dinner:


I can tell you that my hubby Peter gave my dinner a 10/10! Ooh yes! πŸ™‚ Let’s see how I made it all!

Recipe: For 2 persons, with seconds


For the spiced oven roasted veggies:

420 gr peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks

1 young green courgette, cleaned, cut up into bite-sized chunks ( if you have a big courgette, remove the seeds!)

2 koolrabi’s, peeled & cut up into bite-sized chunks

For the spice-mix:

2 tablespoons finely cut up thyme, big stalks removed

black pepper: 10 grins

Himalayan pink salt in a grinder: 8 grins

1 teaspoon ground garam masala

1/4 teaspoon ground cumin

Smoked paprika powder, the mild version: 1 + 1/2 teaspoon

3 + 1/2 tablespoon of a fruity extra virgin olive oil

For the sweet potato mash:

4 big sweet potatoes, peeled & cut up into chunks

Herbamare salt

unsweetened soy milk

For the fried organic chicken fillets:

280 gr organic chicken fillets

a fruity evoo

black pepper

pink salt


  1. Preheat your oven to 200Β°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork!
  2. At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm.
  3. Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! πŸ™‚ MMM!Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Sophies Foodie Files


30 responses to “1st pumpkin from the garden used into a lovely dinner!

  1. Hilde Van Braeckel says:

    Wat een mooie pompoen


    Verstuurd vanaf mijn inniePad

    > Op 8-sep.-2015 om 20:15 heeft Sophies Foodie Files het volgende geschreven: > > >

  2. Beautiful pumpkin and delicious meal!!

  3. Sophie that is such a gorgeous pumpkin I’m not sure that I could have chopped it up! πŸ˜› Veggies sound gorgeous… maybe I’ll go on a pumpkin hunt! πŸ™‚

    • Sophie33 says:

      With a big knife, it was no problem! πŸ™‚

      • Lol… I was thinking more of it being beautiful and wanting to keep it to look at! πŸ˜› I’ve just bought butternut squash to use in your recipe πŸ™‚ yumyum x

      • Sophie33 says:

        My butternut pumpkins are not ripe yet! 😦 Enjoy! xxx It seems that you can keep these pumpkins dry until March next year! πŸ™‚

      • We need to find a method of pest control before we can even attempt to grow such gorgeous things 😦
        My roasted veg is ready… it’s VERY yummy! Thanks for the inspiration Sophie! πŸ™‚

      • Sophie33 says:

        You are so welcome, sweety! xxx I am so happy that you loved it! x

  4. hotlyspiced says:

    That pumpkin is gorgeous and congrats on your first pumpkin harvest! I love the colour and the shape of it. You certainly cooked a beautiful dinner with your pumpkin xx

    • Sophie33 says:

      This is a lovely Japanese pumpkin with flesh that holds it shape during routing. It has a warm more nutty flavor! πŸ™‚

  5. Katarina says:

    Pumpkin is so yummy and I’m happy you grow your own.

  6. Look at that beauty!!!! How fabulous!

  7. Angie@Angie's Recipes says:

    Home grown pumpkin…how cool is that, Sophie. That’s a great meal!!

  8. Loved the use of spices here Sophie! That pumpkin is gorgeous!❀️

  9. KerryCan says:

    Such a perfect little pumpkin! Your spice mixture for it sounds yummy!

  10. Sophie33 says:

    haha! πŸ™‚

  11. Koko says:

    What a beautiful pumpkin you grew! I am sooo impressed with your gardening skills! Of course Peter gave this dinner a 10/10 it looks amazing!

  12. Sean & Linda says:

    A lovely 1st Japanese pumpkin! We also grow them here in Germany. They are one of our favorites for roasting! MMM!

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