INDIAN-SPICED PUMPKIN RECIPE | MARTHA STEWART
Give sweet, roasted pumpkin an extra kick of flavor with fennel and cumin seeds, red-pepper flakes, and maple syrup.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Scrape out flesh from roasted pumpkin.
- In a skillet over medium heat, warm olive oil. Add fennel, cumin, and red-pepper flakes. Cook until fragrant, about 1 minute. Add pumpkin and maple syrup. Cook for 1 minute, mashing to combine. Add butter and stir. Serve immediately.
Nutrition Facts : Calories 122 g, CholesterolContent 8 g, FatContent 2 g, FiberContent 2 g, ProteinContent 2 g, SodiumContent 4 g
INDIAN STYLE PUMPKIN SOUP RECIPE - FOOD.COM
Make and share this Indian Style Pumpkin Soup recipe from Food.com.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and cook onion for 3 minutes.
- Add curry paste, cook 2 minutes till fragrant.
- Add pumpkin and water.
- Bring to boil and simmer covered for 20 - 30 minutes.
- Puree with stick blender.
- Add coconut cream
- Serve with chopped herbs on top.
Nutrition Facts : Calories 170.9, FatContent 10.8, SaturatedFatContent 8.9, CholesterolContent 0, SodiumContent 13.1, CarbohydrateContent 19.7, FiberContent 1.6, SugarContent 4.4, ProteinContent 3.7
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Reviews 3
Total Time 40 minutes
Category World Cuisine, Asian, Indian
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Reviews 4.5
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