Its pumpkin time! Yes, most people only think of how scary halloween can be this time of the year, but don’t forget how yummy the Pumpkin-Spice Latte usually is at Starbucks, too! Because I am a total and unashamed pumpkin fanatic myself, here are some pumpkin recipes for you to try at home.
I buy pumpkins from NTUC, where they sell half a pumpkin for under $2. You can use canned pumpkin for the soup here, but otherwise it would be best to have the actual thing. The greatest challenge I find in handling a raw, fresh pumpkin is the peeling – the skin can be extremely tough to handle. Use a sharp knife and extra caution. Once you get the flesh, it all becomes worth it, trust me.
Roasted Pumpkin Soup
Peel, deseed and cube half a medium pumpkin. Toss the cubed pumpkins in 3 Tbsp Canola oil, 1 Tbsp Cumin Seed powder, 1 Tbsp Coriander Seed Powder, 1 Tsp Fenugreek Seeds and salt until well coated. Roast in a preheated 180 degrees oven for 30 minutes, until the cubes are well cooked and soft. While pumpkins are roasted, make chicken stock by dissolving a stock cube in a litre of hot water. Transfer cooked pumpkin cubes to a blender and add the stock. Blend to a smooth puree and serve warm. You could reheat this on the stove, but I don’t as the pumpkins will still be warm from the oven. Remember to cover the liquid hole at the top of the blender with a tea towel. A tightly shut blender will cause an explosion in the kitchen.
Peel and seed 1/2 a medium pumpkin. Slice it into sticks of about 1/4 inch thick, though I would not get out my ruler for this. Go by eye. Toss this in a bowl with a tablespoon of Canola Oil, 1 tsp of Cumin Seed Powder and 1 Tbsp of Curry powder. Grate in the zest of a lemon (or lime, if you prefer). transfer the uncooked fries into a baking sheet and bake in a preheated oven of 180 degree celsius until crispy, about 15 minutes. Serve sprinkled with salt.
Cook 200g of pasta and drain, reserving some of the pasta water for later. In a pan, cook 1 can of diced pumpkins with 1 sliced onion and 1 grated clove of garlic, until mixture starts browning (about 2 minutes). Then, add halved cherry tomatoes and 1 cup green peas, together with the reserved pasta water. Stir and let the peas and tomatoes cook slightly, while a thick sauce forms. Add salt to taste, and then store the pasta through the sauce until well coated. Serve with a sprinkling of parmesan cheese.