SAGU (SPICED YELLOW PUMPKIN)
Always a part of my Indian meals. My vegetarian friends really like this one. I've not timed the making so times are a guesstimate. Australian measurements used.
Provided by auntchelle
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel, seed and cube pumpkin.
- Heat oil in a saucepan and fry split peas, mustard seeds and curry leaves over low heat until mustard seeds pop and split peas are golden. Stir often.
- Add garlic and fry, stirring for 1 minute, then stir in the ground spices.
- Add pumpkin and salt and enough water to almost cover pumpkin. Cover pan and simmer until pumpkin is half cooked, then sprinkle with coconut and continue cooking until pumpkin is soft.
- Serve with rice.
Nutrition Facts : Calories 150.2, Fat 8.7, SaturatedFat 2.1, Sodium 594.1, Carbohydrate 16.6, Fiber 3.7, Sugar 4, Protein 4.1
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
CREAMY SPICED PUMPKIN
In cold weather, this is where "indulgent" and "nourishing" meet. Wonderful for breakfast, a snack, or even a healthy dessert! (Adapted from a recipe by Jennifer of "The Vegan Lunchbox".)
Provided by White Rose Child
Categories Dessert
Time 3m
Yield 1 bowlful, 1 serving(s)
Number Of Ingredients 6
Steps:
- Stir together in a microwave-safe dish the first 5 ingredients.
- Microwave 1-1/2 min., just until hot- time will vary by machine of course.
- Stir in the nut butter until well- combined.
- Adjust the spices and sugar if desired. Serve immediately.
- Here's a yummy variation: Soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
- Please note, as well, that you can use any type of winter squash for this. I love it with sweet butternut squash especially. Jennifer's original used sweet potato- also wonderful!
Nutrition Facts : Calories 115.8, Fat 0.3, SaturatedFat 0.1, Sodium 8.2, Carbohydrate 28.8, Fiber 2.9, Sugar 18.3, Protein 2
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