Bundevara is a common Serbian sweet pie made with grated pumpkin and filo pastry. A number of Serbian pies are made with filo, called “kore” in Serbian language. A common Serbian pie not made with phyllo is called štrudla. To add to the confusion, it is not similar to strudel, but rather to the nut roll.
Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
Chilean-style sopaipillas are delicious fried rounds of pumpkin-spiced dough drenched in a brown sugar syrup. They make a delicious autumn breakfast or afternoon snack with coffee. A cousin of Peruvian picarones, sopaipillas are traditionally eaten on rainy winter days in Chile.
Traditionally, Kadu Bouranee is served as a part of the several side dishes served at a Dastarkhan (the traditional Afghan table spread). One is supposed to eat the pumpkin dish with Afghan bread (Nan-I-Afghan) or one of the many rice preparations.
In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree – similar to those served at Thai or Vietnamese restaurants throughout Australia. The addition of lemongrass makes it particularly healthy – great for chasing away cold & flu bugs. This soup is wonderful on its own, or serve it like they do in Thailand: with plain steamed rice or noodles on the side. Enjoy!