Soups, curries, sauces – pumpkins are versatile and useful, way beyond serving as carved lanterns.
These days, pumpkins are best known as carved Jack-o-lanterns at Halloween or as prepared pie filling that comes in a tin for American Thanksgiving Day.
However, this ancient member of the gourd family, native to North America, has been known in Britain since the 16th Century.
Pumpkin Soup
Toasted seeds from the pumpkin can be used as garnish.
- 1 and 3/4-pound piece of pumpkin, peeled, seeds and fibers removed ad flesh cut into cubes (about four cups)
- 1 and ½ quarts water
- 2 Tbsp. olive oil
- 2 onions, chopped
- ¾ cup chopped parsley
- Sea salt and freshly ground black pepper
In a large saucepan, simmer pumpkin cubes in the water until they are very tender.
Meanwhile, heat the oil in a frying pan and saute the onions until golden.
Puree the pumpkin and liquid in a blender or food processor. Return to the pan. Add the sauteed onions and the parley. Season to taste and heat through.
Golden Pumpkin Curry
This Indian-inspired recipe works wonderfully with a bowl of basmati rice and naan bread.
- 2 Tbsp. vegetable oil or ghee
- ½ tsp. mustard seeds
- 2 large onions, sliced
- 4 cloves garlic, crushed
- ½-inch fresh ginger, peeled and grated
- 2 green chili peppers, seeded and chopped (seeds may be left in for more heat)
- 1 tsp. turmeric powder
- 1 pound pumpkin, peeled, seeded, and cubed
- Sea salt to taste
- 1 tsp. sugar
- 2/3 cup vegetable stock, or water
- Freshly chopped coriander (or flat leaf parsley if preferred) to garnish
Directions:
- In a medium saucepan, heat the oil or ghee and fry the mustard seeds for 1 minute over medium heat. Then add the onions, garlic, ginger, and chili peppers. Stir-fry for five minutes.
- Add the turmeric and mix well, then add the pumpkin, a little salt, and the sugar, and mix thoroughly. Cook gently, covered, for 10 minutes, stirring occasionally.
- Then add the stock or water and continue to cook until the pumpkin is tender, for about another five to 10 minutes. Serve sprinkled with coriander or parsley.
- For a nice change of pace, consider bringing a pumpkin into the kitchen rather than carving it as a Jack-o-lantern and leaving it in a window or on the porch.
- This ancient member of the gourd family still has a place in modern life – and in the modern cook’s kitchen.
Sources:
Linda’s Kitchen: Simple and Inspiring Recipes for Meatless Meals, by Linda McCartney, Little, Brown and Company Inc., 1995.
Linda McCartney on Tour: Over 200 Meat-Free Dishes From Around the World, by Linda McCartney, Little, Brown and Company Inc., 1998.
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