Wow! It’s Fall already, what happened to Summer? Somehow it feels like businesses around us are responsible for Summer flying by quickly since they usher in Fall goodies earlier every year. For example, have you noticed that Pumpkin Spice lattes have been available already since late Summer? I prefer to stay with the seasons and here’s a great Pumpkin recipe in the first week of Fall. Pumpkin is special to me and I like to describe it like it is gold. The naturally sweet taste of pumpkin combined with spices makes for a tangy combination.

As I’ve mentioned previously, the steps to cook several different vegetables with spices are very similar and this one is no exception. You don’t need to add too many spices to bring out the flavors in Pumpkin. I keep it simple with just coriander powder and turmeric.

If this pumpkin recipe has you curried away then do try the Pumpkin Halwa dessert recipe as well.

Ingredients

1 tbsp Oil
1/2 tsp Cumin Seeds
2 pounds Pumpkin chunk.
1 tsp Coriander Powder
1/4 ts Turmeric
1/2 tsp Salt
1/4 tsp Sugar

Number of Servings (approximate): 2

Preparation

Remove the seeds and the stringy portion of the pumpkin and put it aside. Peel the pumpkin and cut up the flesh into small chunks.

Cooking

Step 1
Heat the oil and add the cumin seeds.

Step 2
When the cumin seeds start to sizzle add the pumpkin, coriander powder, turmeric and salt.

Step 3
Sprinkle about a tablespoon of water and mix well.

Step 4
Cover the pan and cook for about 10-15 minutes. Stir about every 5 minutes and check if cooked. TIP: The pumpkin is cooked when you can easily mash it with a spoon.

Step 5
When the pumpkin is cooked turn off the heat, add the sugar and mash it well with the end of the spatula.

You’ve curried pumpkin! Now enjoy…