INDIAN PUMPKIN RECIPES RECIPES

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INDIAN-SPICED PUMPKIN RECIPE | MARTHA STEWART



Indian-Spiced Pumpkin Recipe | Martha Stewart image

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

1/2 Roasted Pumpkin
1 tablespoon extra-virgin olive oil
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon hot red-pepper flakes
2 tablespoons maple syrup
1 tablespoon unsalted butter

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



Indian Style Pumpkin Soup Recipe - Food.com image

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

1 teaspoon olive oil
2 small onions, chopped
3 teaspoons mild curry paste, I used Korma
1 1/2 kg pumpkin, peeled and chopped
750 ml water
270 ml coconut milk
chopped herbs, eg parsley or coriander

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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