Pumpkin is one of my favourite vegetables. It is when we lived in the west that we realized the link of pumpkins with autumn, you could find vast pumpkin patches with the leaves drying and the orange pumpkins lying in their splendour. The colour scheme of the season was pumpkin, pumpkins were the motif for anything from curtains to home décor and most importantly it went into pumpkin bread, pumpkin soup and pumpkin everything…my favourite was and is pumpkin soup which sustained us through winter months. I did it simply by steaming the pumpkins and then blending it with nut milk (coconut mainly, milk or cream are equally good options or other nut milks). Add it to sauted and ground spices like cinnamon, pepper and ginger. Spices can vary with our personal preferences. Mix everything and stir it on low fire  and lo and presto you have a filling pumpkin soup.

Our delicious pumpkin soup

Closer home, pumpkins are a staple in the south Indian diet, it is in sambar giving a new sweetish flavour, we prepare the kerala erissery  ( pumpkin and thatta payaru with the ever present cocnut)I  and it is my staple filler for salads. It is absolutely delicious when grated and added to the salad. So try organic pumpkins this week and next, experiment ….maybe you will come up with the delicious pumpkin bread or cake!

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