Pucuk Labu - Pumpkin Sprouts

Pucuk Labu - Pumpin Sprouts

It's amazing that you can eat almost every part of the pumpkin; the pulp, the seeds, the flowers and the sprouts.  I only discovered pumpkin sprouts in the past ten years and I remember the first time I tried it - I simply loved it.  There's a texture about it that you don't find in spinach for example and a hint sweetness.  The stems are quite fibrous and hence can be a bit hard, so it's best to peel the stringy part off the stems like you do with string beans and parboil it before stir frying with the leaves.

Pumkin sprouts are eaten across Asia and Africa and there are numerous ways to cook it.  Stir frying with garlic as seen in the picture is perhaps the simplest way.  But I've also cooked it in a light curry by chopping the leaves fine and throwing it in the curry and adding lemon grass & kafir lime leaves - which is normally done here with Cassava leaves.  It's absolutely divine...


'Ku Koquie

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Comments (2)

  1. brainstormer

    My mouth is watering just looking at the picture. I’ve never tried…but it looks good. I’d sit at your table I’ve only had pumpkin seeds and pie before. I grew white pumpkins last summer…which actually turned out more pale green than white. But, I did get a few nice white ones. How do pumpkin sprouts compare to those rhizome things they use for Chinese/Indo festivals? My mind is slipping…but I think they are lotus rhizomes which get sugared like candy along with the seeds.

    March 22, 2013
  2. brainstormer

    And, what does a pumpkin flower taste like? I never ate the ones in my garden… Is there a special way to prepare them? Or, can you just pluck and eat?

    March 22, 2013
    1. koquie

      It’s hard to describe what it tastes like, for sure it is not bitter, it has a bit more of a bite than spinach. It’s very filling and nutritious. Just saute it in olive oil, garlic, salt & pepper to start with since it’s simple. Afterwards, experiment with it, like cook it in a curry for example or saute in oyster sauce or a bit of soya sauce with a hint of sesame seed oil. The stems are fibrous, so just peel the stringy part chop it up and parboil it before mixing with the leaves. It’s a very common dish in Asia. White pumpkins??? I never saw one. How does it compare in taste to the standard orange pumpkin?

      March 22, 2013
      1. brainstormer

        I have a hard time believing greens can be filling:P I think of green beans and how they can grate against the tongue or teeth and eventually start to taste like paper. I do like spinach I never got to cook the white pumpkin, so I don’t know. I’m not much of a cook, and my family didn’t want to help. So, plenty of seeds and the like went to waste. I did carve roughly 15 lil pumpkins though. I think the white pumpkin—this variety, anyway—must be a special bred hybrid of orange and yellow or green pumpkins. That might explain why some turned out pale green and two turned orange. I suspect it was like the yellow or white bean being a cross-pollination breed from green and another color. I’ve seen white pumpkins in Australia, too. But, they look coarser and smaller.

        March 22, 2013
  3. PTF

    Looks sickening…matter of fact I got finish puking.

    June 13, 2017