Pumpkin – 3 Ways To Eating It

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.

Pumpkin Fries

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.

Pumpkin Pasta

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.

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