Type what you have

Ingredients

• ✓ pumpkin
• egg
• biscuit dough
• sea salt
• fish sauce
• lime juice
• brown sugar
• red chile pepper
• green bean
• green pea
• coconut milk
• cornstarch
• garlic powder
• onion salt
• harissa
• garlic
• red curry paste
• onion
• black pepper
• salt
• chicken thigh
• grapeseed oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Ingredients

• ✓ pumpkin
• butter
• white sugar
• maple syrup
• ginger
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Ingredients

• ✓ pumpkin
• russet potato
• margarine
• salt
• pumpkin pie spice
• basil

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ pumpkin
• olive oil
• salt
• black pepper
• hot honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
3. 3 Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
5. 5 Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.

By France Cevallos

Ingredients

• ✓ pumpkin
• olive oil
• thyme
• salt
• black pepper
• gemelli pasta
• pancetta
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3. 3 Bake in the preheated oven for 20 minutes. Remove and set aside.
4. 4 Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5. 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6. 6 Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• chicken broth
• sugar
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Ingredients

• ✓ pumpkin
• olive oil
• coriander seed
• oregano
• garlic
• fennel seed
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ pumpkin
• ground beef
• oregano
• salt
• black pepper
• onion
• celery
• green bell pepper
• mozzarella cheese
• tomato sauce
• water
• corn
• mushroom
• instant rice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
2. 2 Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
4. 4 Pour mixture from the skillet into the pumpkin and replace lid.
5. 5 Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

By Melissa

Ingredients

• ✓ pumpkin
• vegetable oil
• onion
• garlic
• turmeric
• beef stew meat
• water
• black pepper
• prune
• vinegar
• sugar
• salt
• cinnamon
• saffron

Instructions

1. 1 Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
2. 2 Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
3. 3 Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

By Soheila

Ingredients

• ✓ pumpkin
• potato
• salt
• pepper
• garlic powder
• ground beef
• cream-style corn
• corn

Instructions

1. 1 Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

By B Jennings

Ingredients

• ✓ pumpkin
• black bean
• corn
• green salsa
• chicken
• mexican blend cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ pumpkin
• butter
• olive oil
• thyme
• sea salt
• black pepper
• mozzarella cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
2. 2 Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
3. 3 Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
4. 4 Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
5. 5 Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
6. 6 Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

By ItalianTapas

Ingredients

• ✓ pumpkin
• spinach
• fava bean
• vegetarian ground beef crumbles
• black pepper
• salt
• chili powder
• white vinegar
• white sugar
• pumpkin pie spice
• onion
• zucchini
• carrot
• broccoli
• okra
• vegetable juice
• tomato

Instructions

1. 1 Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
2. 2 Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

By Dani

Ingredients

• ✓ pumpkin
• butter
• baby yellow potato
• salt
• black pepper
• thyme
• gruyere cheese
• half and half
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• creamed corn
• milk
• chicken broth
• apple cider
• water
• butter
• mace
• salt
• pepper
• corn

Instructions

1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Ingredients

• ✓ pumpkin
• olive oil
• sage
• salt
• black pepper
• butter
• leek
• baguette
• garlic
• goat cheese
• balsamic glaze

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
3. 3 Bake in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate.
6. 6 Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
7. 7 Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
8. 8 Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• olive oil
• ground turkey
• tomato
• chili bean
• black bean
• onion
• brown sugar
• pumpkin pie spice
• chili powder

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add turkey; cook, stirring often, until crumbly, browned, and no longer pink, about 10 minutes. Drain and discard any fat.
2. 2 Transfer turkey to a slow cooker; stir in diced tomatoes, pumpkin, chili beans, black beans, onion, brown sugar, pumpkin pie spice, and chili powder. Cover slow cooker.
3. 3 Cook on Low until pumpkin is tender and starts to break apart, at least 3 hours.

By coffee_junkee

Ingredients

• ✓ pumpkin
• olive oil
• onion
• garlic
• arborio rice
• vegetable broth
• salt
• pepper
• feta cheese
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ pumpkin
• vegetable oil
• vegetable stock
• cumin
• salt
• black pepper
• flour tortilla
• corn tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ pumpkin
• vegetable oil
• onion
• curry paste
• coconut milk
• water
• butter bean
• salt
• pepper
• spinach
• cilantro

Instructions

1. 1 Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
2. 2 Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

By royalewcheese

Ingredients

• ✓ pumpkin
• butter
• onion
• potato
• chicken broth
• milk
• salt
• nutmeg
• sugar
• lemon juice
• heavy cream
• bread

Instructions

1. 1 Heat 4 tablespoons butter over medium-low heat in a pot; add onion and cook until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil; reduce heat, and simmer, covered, until potatoes are soft, 10 to 15 minutes.
2. 2 Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return soup to the pot and bring to a boil. Add cream and heat through without boiling.
3. 3 Meanwhile, heat remaining butter in a skillet and toast bread cubes in hot butter until browned, 3 to 5 minutes. Serve croutons with soup.

By Allrecipes Member

Ingredients

• ✓ pumpkin
• pear
• olive oil
• bacon
• onion
• fennel
• butter
• garlic
• cinnamon
• salt
• black pepper
• chicken broth
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
3. 3 Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
4. 4 Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
5. 5 Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

By Diana71

Ingredients

• ✓ pumpkin
• eggplant
• tomato
• ricotta cheese
• feta cheese
• pesto
• egg
• salt
• pepper
• tomato sauce
• pasta sheet
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. 3 In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. 4 Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. 5 Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

By Rosemary

Ingredients

• ✓ pumpkin
• onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• olive oil
• ham
• red bean
• potato
• water
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana

Ingredients

• ✓ pumpkin
• olive oil
• balsamic vinegar
• thyme
• rosemary
• garlic
• salt
• black pepper
• potato
• onion
• red chile pepper
• garlic

Instructions

1. 1 Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
2. 2 Preheat an oven to 475 degrees F (245 degrees C).
3. 3 Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
4. 4 Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

By Harry Dubya

Ingredients

• ✓ pumpkin
• beef tripe
• lemon
• water
• beef stock
• cassava
• potato
• yam
• sweet potato
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ pumpkin
• sunflower oil
• onion
• garlic
• red bell pepper
• ginger
• red curry paste
• vegetable broth
• corn
• coconut milk
• lemon
• salt
• black pepper
• thai basil

Instructions

1. 1 Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
2. 2 Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

By Barbara Sauermann

Ingredients

• ✓ pumpkin
• water
• turmeric
• salt
• coconut
• red chile pepper
• green chile pepper
• water
• cumin seed
• coconut oil
• red chile pepper
• mustard seed
• black lentil
• coconut
• curry leaf

Instructions

1. 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
2. 2 Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
3. 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
4. 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

By Asha N Basu

Ingredients

• ✓ pumpkin
• vegetable oil
• sweet potato
• beet
• cauliflower
• onion
• red bell pepper
• garlic
• curry powder
• cumin
• coriander
• turmeric
• tomato puree
• sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
3. 3 Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
4. 4 Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
5. 5 Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
6. 6 Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

By SteveT

Ingredients

• ✓ pumpkin
• fish
• lemon
• water
• green banana
• potato
• corn
• carrot
• okra
• scallion
• chile pepper
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P