Melting in mouth flavor packed filling with the flaky crust, this Pumpkin Pie – the old fashion way is the best Thanksgiving dessert. This recipe makes a small 8-inch Pumpkin Pie which is best for small family but then it won’t last long, especially if you top it with some pumpkin spiced whipped cream.
Kumro Pata Torkari or call it Kumro Pata Chorchori is a quintessential Bengali pure veg curry, prepared with assorted veggies and pumpkin leaves along with pumpkin stems. It is a simple comfort meal when paired with rice. Very mildly spiced like most vegetarian dishes in Bengali cuisine. You can prepare the same dish using squash or zucchini stems/stalks and leaves.
Roasted pumpkin risotto with crispy sage and crunchy pumpkin seeds! Its the perfect season for such meals and also because I can go for pumpkin or risotto any time of the year. Technically, there is no autumn in India and there are still some occasional bouts of rain. But there is this mild chilly feeling in the morning, hinting us that soon we could bring out warm clothes. That’s reason enough for me to start getting hearty with our meals.
Smooth to the palate with a hint of spice and coconut milk, this humble pumpkin soup gets elevated with toasted quinoa on top. While I always favor soaking slices of crusty bread in my warm bowl of soup, this time I just kept sprinkling crunchy quinoa until I reached to the bottom of the bowl.
Growing up, I ate a lot of pumpkin curry - sometimes non-vegetarian and sometimes pure vegetarian. Mom would always keep a little extra curry for me knowing that it’s my favorite vegetable and she still does the same. There is something about that dark orange shade; the sweetness and the creamy texture that makes me go for it as soon as my eyes fall on it. Whether you make something savory or sweet, blend it to make a soup or roast it, pumpkin is always very comforting and perfect to warm you up when the weather gets chilly outside.