My 6 favourite Pumpkin Recipes
If I were to name one food synonymous with autumn vibes, it would be pumpkin for sure. Even if you do not celebrate Halloween, it is the time of the year when pumpkins are omnipresent and therefore, hard to ignore. From your social media feed to supermarkets, they are literally everywhere, luring you into buying at least one. And if you’re lucky to be growing your own, I envy you.
However, it is sad that this year in the UK alone, about 13 million pumpkins landed in the trash after Halloween celebrations were over. And this number keeps increasing every year. Imagine, 13 million edible pumpkins, which could make soup for the entire population, going waste. (Source: The Guardian)
Pumpkins are versatile for sure. But if given a choice between using a pumpkin to carve faces, convert it into a princess’s carriage and eating, I’d certainly choose eating it. Here are six different recipes to try with pumpkins. I know we have already set foot into winter now but if there are any pumpkins still around, these ideas might help in saving and savouring them. And no, this list does not include pumpkin pie.
1. Do’ed All’e
This is an authentic Kashmiri recipe. Call it a dip or a chutney, this is a unique way to make most of the sweetness in pumpkin. Yet it is not categorized as dessert, and is traditionally best enjoyed as an accompaniment to meat and pulao. This means that with do’ed all’e on the menu, there’ll still be room for dessert!
Traditionally the pumpkin is steamed or boiled until it softens. Then the flesh is drained of all the moisture using a muslin cloth. However, go with my tip which allows you to skip this step and more importantly saves you from washing an additional dish or two.
Tip: Instead of boiling, roast the whole pumpkin, simply divided into two or four. It takes about 35-45 minutes at 200°C in the oven. Then simply scoop out the flesh . There won’t be any excess moisture and the flesh will be ready to mash.
Flavour this with the right amount of salt, honey, cumin seeds and add raisins (soaked in hot water and drained) and/or walnuts if you wish. Mix in full fat Greek yogurt and you’re good to go. Do check out this recipe reel from my Instagram for some digital satiation.
2. Roasted Pumpkin
This is the simplest way to enjoy pumpkins. Peel, cut it into bite sized chunks and season with salt, oil, garlic and herbs (rosemary and thyme works well). Then roast at 200°C for about 45 minutes, flipping half way through. It may take more or less time depending on the type of pumpkin used. You’ll know it’s done when the pumpkin pieces are slightly charred on the edges.
This turns out so good that I have deemed it suitable as a healthier alternative to chips. Need I say any more?
3. Pumpkin Muffins
This is one of my favourite muffin recipes. It is from Sally’s Baking Addiction. You’ll keep going back to this recipe not just for the spongy texture and incredible flavour but also for the way the kitchen smells when these are in the oven.
I made these from scratch. That is, using homemade pumpkin purée and homemade pumpkn spice mix.
For the homemade pumpkin purée, roast half or quarter of a pumpkin in the oven at 200°C for about 45 minutes, just as explained in the tip earlier. Then scoop out the flesh once cooled and blend into a purée.
Pumpkin spice is basically a mix of ground spices namely cinnamon, Ginger, nutmeg and cloves in the ratio 4:2:2:1 respectively.
4. Pumpkin Soup
Try a soul warming pumpkin soup recipe on a chilly day. You won’t regret it. I usually follow this recipe by BBC Good Food.
5. Pumpkin Spice Latte
This is the most popularly known item in this list- the trendy beverage to go out for every autumn, when it is available at the coffee shops for a limited time period. But you can make it at home whenever you want, provided you have some pumpkin purée at hand. It is available in canned form in stores or make your own as already explained. Stay tuned to my Instagram for a reel on this one!
6. Pumpkin Roganjosh
Last but not the least, this is an innovative vegetarian version of the ever so popular Kashmiri dish, Roganjosh. I’ve tried this recipe by Zoondaeb and it comes out delicious. A royal way to go meat-free (even if it’s only once in a while)!
Speaking of Roganjosh, have you checked out my recipe for Pulled Roganjosh?
I hope you like the ideas shared in this post. I would love to hear about your favourite pumpkin recipes. Let’s stay connected on Instagram!