Pumpkin and Yellowfoot Spelt ‒ Kurpitsa-suppilovahverospeltti

Pumpkin isn't exactly a plant I grew up eating. Then again, few veggies are. I usually buy one during the harvest season just because they look so adorable and they're only around once a year. Then I start to scratch my head, wondering how to use it and what kind of dishes would it fit into. They taste so mild I'm afraid I'm going to loose that aroma, but then again it doesn't seem to be at its best just eaten raw either. Somehow everything I try always ends up delicious though.

To combine autumnal flavours, this time I used my pumpkin with yellowfoot mushrooms in a risotto type of dish. For garnishment I also fried some soy flakes and since this has been sort of a hit among Finnish vegans with the title "vegan bacon", I bothered to actually measure the amounts for them as well.

- 1 pumpkin (about 500 g)
- 500 g yellowfoot
- 2 dl pearl spelt
- 4 dl water
- 1 small piece of celeriac
- 1 small punch of fresh parsley
- 4 garlic cloves
- 2 tbsp rape oil
- 1 tbsp apple wine vinegar
- 1 dose of stock
- saffron

Smoky soy flakes:
- 4 dl soy flakes
- 0.5 dl soy sauce
- 1 tbsp dark syrup
- 1 tbsp chipotle sauce or liquid smoke
- 2 tsp rice vinegar
- oil for frying

Peel the pumpkin and the celeriac. Cube both. (Don't throw away the pumpkin seeds. They'll make a nice snack, especially when roasted.) Put them into a pot together with oil and turn around until they've softened up.

Add the spelt. Keep sauteing a couple of minutes more. Then add the water, the stock and the spices. While the spelt is cooking, put the mushrooms on a dry pan. Toss around until the extra liquid has boiled away. Finalize by adding some oil at the end of frying. When the spelt looks done, combine it with the mushrooms and the parsley.

For the soy flakes, measure all the liquid parts into a bowl. Mix. Add the flakes. Let them marinate while you heat up the oil in a pan. Fry until they've acquired some nice colour. Use in a pasta, salad or this spelt right here.

Nutritional values / 1820 g:
energy 1135 kcal
fat 58 g
protein 60 g
carbohydrates 80 g
fiber 33 g


  1. sounds great - we have pumpkin all year round so I tend to take it for granted though have used it less lately - I really like the look of your vegan bacon but am not sure if we have soy flakes by another name or if we have them

    1. That's interesting to hear about pumpkins! Hopefully I'm using an understandable name when I say "soy flakes" though it's a literal translation from Finnish. This is basically the stuff I mean: http://en.wikipedia.org/wiki/Textured_vegetable_protein
      It's actually a bit odd that food blogs of the English speaking world rarely even seem to mention those products though here they are sold even in the smallest food stores and commonly used by both vegetarians and carnivores.


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