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As Halloween approaches, pumpkins start to appear everywhere but do not let the pumpkin craze fool you into thinking they are just for decoration or western recipes. Pumpkin is versatile, from the flesh to the seeds and even the skin there are endless possibilities. Whether you are making soups, curries or desserts, pumpkin adds a flavour to both Indian and Western dishes. The flesh can be used for creamy soups or sweet halwa, and the seeds for crunchy snacks or garnishes. Even the skin can be made into crisps or blended into broths.
Indian cuisine has pumpkin in many traditional recipes like kaddu ki sabzi, a spiced pumpkin curry or petha, a pumpkin sweet. Beyond these classic recipes, experiment with different parts of the pumpkin and have fun in the kitchen. Use the whole pumpkin to minimise waste and maximise flavour and make your Halloween celebrations not just festive but also sustainable.
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Get ready to unlock the full potential of this fall favourite and turn it into an ingredient that brings warmth and depth to your holiday table and daily meals.
How To Use A Pumpkin Completely
Pumpkin Seeds (Kaddu Ke Beej)
Pumpkin seeds are nutritious, they can be roasted and seasoned to make a snack called Kaddu Ke Beej Bhuna. In India, roasted pumpkin seeds are not just a snack but according to a study published in Plants (Basel). 2022, they are health boosters due to their high magnesium and zinc content. Traditionally these seeds were used in making Panjiri, a Punjabi dish made during winter, known to boost energy. To make them simply roast the seeds with some salt and masala or grind them into a chutney for a different twist.
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Pumpkin Flesh (Kaddu)
The flesh is used in Indian cuisine to make Kaddu Ki Sabzi, a North Indian dish from Uttar Pradesh. This dish is made with diced pumpkin cooked with a mix of spices, cumin, mustard seeds, turmeric and garam masala. The result is a slightly sweet and savoury curry that goes well with puris or chapatis.
In Rajasthan, the pumpkin flesh is used in a dish called Rajasthani Gatta Kaddu where it is combined with chickpea flour dumplings and spices.
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Pumpkin Skin
The skin is often neglected but can be used to make Kaddu Ke Chilke Ki Chutney. This dish has its roots in rural Maharashtra where using the whole vegetable is a common practice to minimise waste. The chutney is made by boiling the skin and then blending it with coconut, green chillies, tamarind and spices for a tangy and spicy dip. The chutney can be served with rice or flatbreads.
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Pumpkin Leaves (Kaddu Ke Patte)
In some parts of Bihar and Jharkhand, pumpkin leaves are used to make Kaddu Patta Ka Saag. Chop the leaves finely and sauté them with mustard oil, garlic, green chillies and a mix of spices. These leaves have a unique bitter taste and high fibre content so it is a healthy addition. To make, sauté the leaves in mustard oil with cumin and mustard seeds and finish with a sprinkle of ground mustard or poppy seeds.
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Pumpkin Flowers (Kaddu Ke Phool)
Pumpkin flowers are used to make Phoolor Bora in West Bengal, a traditional fritter dish made from seasonal produce. Dip the flowers in a batter of gram flour, turmeric, salt and a pinch of chilli powder and deep fry until crispy. This has been a part of Bengali cuisine for centuries and is served as an appetiser or as a side dish during festivals. To make Phoolor Bora, clean the pumpkin flowers, dip them in seasoned gram flour batter and fry until golden.
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Pumpkin Pulp
The pulp around the seeds is usually discarded but in India, it is used to make Petha, a famous sweet from Agra. This iconic Indian dessert is made by soaking pumpkin pieces in a lime solution, and then boiling them in sugar syrup until they become translucent and absorb the sweetness. Petha dates back to the Mughal era and is synonymous with the city of Agra. To make, cut the pumpkin pulp into cubes, soak it in a lime solution to firm up, and then cook in sugar syrup flavoured with saffron and cardamom.
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Pumpkin Stem
Even the stem has its uses, especially in South India. In Tamil Nadu, Puli Pachadi is a dish made from the tender pumpkin stem cooked with tamarind, coconut and spices. It has a unique texture and a slightly tangy taste and is served as an accompaniment to rice. This dish is a testament to the resourcefulness in South Indian kitchens where no part of the vegetable is wasted. To make Puli Pachadi, clean the pumpkin stem, chop it and cook with tamarind pulp, grated coconut and a tempering of curry leaves and mustard seeds.
