Just in case you are thinking preparing Pumpkin pie is the best way you can use the golden squash, you need to read this entire article. For, there is a lot more that can whipped up with pumpkin – canned or fresh! Make sure you carve out some space on your plate for these appetizing dishes.
SMOKED PUMPKIN SOUP
Recipe by Guppy
Ingredients
Yellow pumpkin: 1kg
Salt: To taste
Sugar: 20gm
Oil: 20ml
Smoke chips: 10gm
Butter (optional): 10gm
Garlic chopped: 20gms
Pepper powder: 10gm
For garnish
Roasted pumpkin seed: 20gm
Water cress: few sprigs
Method
Peel and slice pumpkin after washing it. Remove seeds.
Cut into cubes of even sizes. Mix oil and garlic. Toss pumpkin pieces into oil and garlic mix.
In an oven tray arrange pumpkin pieces. Sprinkle sugar and little salt on pumpkin.
Preheat oven and bake pumpkin at 160 degree Celsius till it get tender (depends on size of pumpkin ,normally takes 10-15 mins)
Remove tray from oven and cool the pumpkin.
For smoking pumpkin ,arrange it in enclosable chamber (may be a vessel with loose fitting lid so that air can pass slightly)
In a small metal bowl or dish fire smoke chips and put in the vessel and cover it with lid. Leave it for 10 mins so that pumpkin can absorb the aroma.
Remove the pumpkin piece and puree it in a blender (add a bit of water if needed)
Pour the pureed pumpkin in a pan and heat it on medium flame. Add butter and pepper powder. Adjust seasoning if required.
Serve hot in individual soup bowl garnished with cress and pumpkin seeds.
SANGKAYA
Recipe from 38 Bangkok Street
Ingredients
Pumpkin: 500 gms
Jaggary: 250gms
Coconut milk: 250 ml
Agar agar: 10gms
Brown sugar: 50 gm
Blueberry: 50 gms
Method
Boil Pumpkin in water for 30 minutes.
Remove and drain water.
Add Jaggary and coconut milk. Bring to boil.
Add agar agar and blend in a mixer.
Set in a ramekin bowl and keep in freezer for 1 hour.
Remove from freezer. Sprinkle brown sugar on top and caramelize using culinary torch.
Garnish with blueberry and edible flowers. Serve hot.
RICE AND PUMPKIN PUDDING
Recipe by Chef Praveen Gonsalves
Ingredients
Steamed rice: 1 cup
Milk: 3 cups
Red Pumpkin (peeled and chopped): 1 cup
Honey: 3/4 cup
1 teaspoon essence
Cinnamon Powder: 3/4 tsp
Dry Ginger Powder: 1/4 tsp
Nutmeg Powder: 1/4 tsp
Salt: 1/4 tsp
Whipped cream: 1/3 cup
Method
In a large baking bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.
Add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven.
Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. On 180c.
Remove from the oven and stir well to combine all the ingredients. Transfer to a large serving bowl.
Then cover and chill in the refrigerator for at least 8 hours or overnight. Serve with a dash of whipped cream and a sprinkling of cinnamon.
PUMPKIN THALIPPU
Ingredients
Red Pumpkin: 250 gms
Oil: 25 ml
Mustard Seeds: 5 gms
Urad Dal: 20 gms
Channa Dal: 20 gms
Green Chilli Chopped: 25 gms
Ginger Chopped: 20 gms
Asafoetida: 5 gms
Salt: To Taste
Curry Leaves: 1 sprig
Dry Red Chilli: 2
Grated Coconut: 25 gms
Coriander Leaves: For Garnish
Method:
Clean and slice pumpkin to medium-sized cubes.
Add oil to the hot pan and then add the mustard seeds. Let it crackle.
Add the urad dal, channa dal and dry red chilli. Wait for dal to turn brown.
Add curry leaves, chopped ginger and green chilli. Later add Asafoetida.
Drop the medium sized cut pumpkin and add salt, toss it until the pumpkin is cooked.
Take out from the range and now sprinkle the grated coconut and serve hot garnished with chopped coriander leaves.
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