Spicy Pumpkin Purée Recipes

PUMPKIN SPICE LATTE

Steps:

• Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

PUMPKIN PURéE

Steps:

• To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

SPICY PUMPKIN PURéE

Steps:

• 1. Heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and add the fennel, fenugreek, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, 5 to 6 minutes.2. Stir in the ginger and green chili peppers, then add the pumpkin. Cook, stirring, 5 to 7 minutes. Mix in the coriander, turmeric, and salt, then add the water. Cover the pan and cook, over high heat about 2 minutes, then over low heat until the pumpkin is very soft, about 20 minutes. With a ladle, stir vigorously to mash the softened pumpkin. Transfer to a serving dish, garnish with chopped cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUMPKIN PUREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
• Bake in the preheated oven, foil side up, 1 hour, or until tender.
• Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.