From a risotto, salad to a kheer, we tell you how you can enjoy this October favourite in different forms
Eager to find out what happens after Cinderella’s coach turns back into a pumpkin? Well, it found its way back into the kitchen to flavour pumpkin spice and pies, and most recently this particular squash plant is inspiring chefs to try it in offbeat dishes. From a risotto to a kheer, chefs tell us where you can enjoy some tasty pumpkin dishes.
Roasted Duck Pumpkin Puff
Crafted like a miniature pumpkin, this puff has a crunchy fried shell that gives way to a sweet, creamy filling of red pumpkin, roasted duck meat, shitake mushrooms, snow peas and yam bean in a black pepper sauce. Head chef Wang Yixuan of Yauatcha, informs us that this is one of his favourites. He adds, “This puff is a unique dim sum preparation as there is a lot of detailing and art as it has to resemble a real pumpkin.
COST: Rs 575, plus taxes
AT: Yauatcha, BKC
Pumpkin kheer recipe
Ingredients
- 1 litre Full cream milk
- 1 tbsp Ghee
- 300 gms Pumpkin
- 2 tbsp Sugar
- 1/2 tsp Cardamom powder
- 25 gms almonds and cashews
Method
Wash the pumpkin, dice it and keep it aside. Heat a pan over low heat, add ghee and diced pumpkin and cook for two to three minutes. Do not cook until golden brown. Meanwhile, heat milk and let it come to a boil. Slow down the flame on medium heat add cooked pumpkin. Stir it. Cook until the milk is creamy; wait till the milk is reduced to about half. Ensure milk does not burn at the bottom of the pan. Stir it well. This whole process will take approximate 30-35 minutes. Add sugar, cardamom powder, slices of cashew nuts and almonds. Let it simmer for more few minutes. Turn off heat and keep aside. Serve hot or chilled as per your choice.
Recipe courtesy: Chef Gopi Nandakumar, Executive Chef, Hyatt Regency Mumbai.
Roasted
Pumpkin Bisque
Pumpkin is cut in cubes and roasted along with some onions and red bell peppers. Once roasted, the mixture is pureed along with some vegetable stock. It is served alone with toasted pumpkin seeds and a quenelle of goats cheese. Chef Nikhil Abhyankar, says, “This is a nice warm soup and can be had in any season, but is especially good for winters.
COST: Rs 245, plus taxes
AT: Woodside Inn, Lower Parel
Poached pumpkin salad
Pumpkin cubes are poached and served with quinoa, farm fresh exotic vegetables like cherry tomatoes, Shimeji mushrooms, quinoa quenelles and caramelised walnuts along with a pumpkin puree scented dressing drizzled over it. Chef Jerson, executive chef at Jeon, hotel Sea Princess, says, “This is one of the most refreshing salads, which is a perfect blend of tastes, textures, colours and flavours. The sweetness from the pumpkin, the bitterness from the red raddish, the earthiness from the mushrooms, the crunch from the caramelised walnuts and the nuttiness from the quinoa compliment each other perfectly and the flavours really marry well making it our top selling salad.”
COST: Rs 699, plus taxes
AT: Jeon, Hotel Sea Princess, Juhu
Pumpkin Feta Risotto
Minali Gaba, founder of Farmers’ Cafe, says this is a healthy twist to an otherwise cheesy risotto. She adds, “Unlike regular risottos, the Pumpkin Spinach Feta Risotto is made with organic brown rice, fresh pumpkin purée, sautéed spinach and to thicken it we add almond milk. We garnish it with feta cheese and roasted pumpkin so it taste really good and healthy at the same time.”
COST: Rs 340, plus taxes
AT: Farmers’ Cafe, Bandra (W)
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