By N. Lothungbeni Humtsoe

October 07, 2022 (IANSlife) Fall is undoubtedly the most anticipated season of the year. The weather starts getting chilly and cozier, and the leaves start turning into a palette of deep reds and oranges. The magical time of the year ushers in its annual wave of apples, pumpkins, walnuts, sweet potatoes, corn, and so much more. Pumpkins are widely used for fall decoration and are an excellent ingredient for comforting and delicious food and desserts. Rich in nutrition, pumpkin is a versatile ingredient that perfectly enhances the flavor of sweet and savory dishes!

The seasonal delicacy with a mild, refreshing flavor and crisp and juicy texture hit the right spot as the days get colder. Enjoying the fresh seasonal produce should be embraced and celebrated with newer recipes this fall season. Here are 3 tips for incorporating pumpkin into your favorite dishes by Manoj Kumar Pandey, Partner Chef, The Piano Man:

Pumpkin Ravioli

The famous Italian dish is given a twist by combining it cheese is replaced with juicy pumpkin, turning into an interesting pick for the fall season. Seasoned with the goodness of sage, rosemary, and parsley leaves, these mouthwatering ravioli in a pumpkin puree base are a must-try.

Ingredients                                                                                

• Pasta Dough 1 lb
• Italian Parsley whole 1 bunch
• Butternut Squash 1lb
• Pumpkin Puree ½ cup
• Olive oil 6fl oz
• Rosemary fresh few sprigs
• Sage fresh few leaves
• Shallots 1 cup
• Garlic 2 oz
• Gorgonzola Cheese 4 oz
• Parmesan Cheese 3 oz
• Sugar 1 T spoon
• Salt & Freshly
• Crushed Pepper to Taste
• Italian parsley   
• (Chopped) ½ cup
• Thai Red curry 100 gm
• Coconut Milk 100 ml
• Coconut Cream 50 ml
• Basil 5 gm

Method

• Peel Core & dice the butternut squash, rub with olive oil, chopped sage, pumpkin puree & rosemary, and season with salt, pepper & sugar.
• Roast well & chop.
• Sauté shallots & garlic, add the roasted butternut, and cook well.
• Season & finish with chopped parsley.
• Bake the gorgonzola separately, cool & mix in the mixture along with the grated Parmesan.
• Roll the pasta dough with whole parsley leaves. Ensure that there is one Parsley leaf embedded in each Ravioli and it should be clearly visible. Use Cutter no. 5 for making Ravioli.
• Cut into rounds with a cookie cutter.
• Spoon out 1.5 oz of the stuffing, & prepare the ravioli.
• Cook the Thai curry as per the traditional Thai curry method and add the ravioli in the sauce, serve hot.

Pumpkin and peanut butter soup

A creamy combo of nutrients, flavors, and warmth, pumpkin soup is a cult favorite during this time of the year. Rich in fiber and Vitamins, this gluten-free soup is gently spiced to enhance the sweet pumpkin flavor rather than overpower it. The creamy richness of the peanut butter in the soup adds a savory taste to compliment the sweet pumpkin, as well as the nuts, adding protein to the delectable dish. Can't wait to try this winter delight!

Ingredients

• Peanut Butter 240gm
• Red Onion 50gm
• Butter 50gm
• Salt 10gm
• Black Pepper 10gm
• Pumpkin Puree 800gm
• Coconut Milk 240ml
• Garlic 5gm
• Sweet Potatoes 440gm
• Vegetable Oil 10ml

Method                              

• Melt butter, stir in potato and pumpkin.                                              
• Add stock, and S&P, and simmer till cooked and mushy.                                          
• Put through a blender, and then add coconut milk or cream and peanut butter.                   
• Simmer gently till absorbed. Garnish with chives or parsley.                                        

 

 

Southeast Pumpkin and vegetable stew

Tiss the season of stews! The heartening, nourishing, and easy-to-make dish is a wholesome meal in itself and a great option for all vegetarians. Roasted Pumpkin pieces are combined with seasonal veggies and ingredients like peanuts, garlic, ginger, paprika, etc. giving it a spicy, nutty flavor and plenty of texture. The stew will warm your soul with its burst of flavors and the right balance of spice, savory and sweet.

Ingredients

• 8 leaves oz 3 cups lightly packed lacinato kale, lightly packed
• 3 cups Broccoli florets, small
• 1/2 cup Cilantro, leaves
• 4 cloves of Garlic
• 2 tsp Ginger, fresh root
• 1/2 cup Peanuts, dry roasted unsalted
• 1 Red onion, large
• 3 Scallions
• 2 Sweet potatoes (about 1 3/4 pounds), medium
• 300 gm roasted pumpkin cut into thick dice
• 1 Thai chili pepper, small
• 1 15-to-16-ounce can of Tomatoes, no-salt-added with juices
• 1/2 6cup Almond butter, smooth
• 1/2 tsp Black pepper, freshly ground
• 1/2 tsp Sea salt, fine
• 1 1/2 tbsp Olive oil, extra-virgin
• 3 cups Water

Method

• Pour the oil into a soup pot over medium heat. Stir in the onion and garlic; cook until the onion has lightly browned, 4 to 6 minutes.
  
• Add the sweet potatoes, pumpkins, and tomatoes and their juices, the ginger (using more if you want the dish to be spicier), and the 3 cups of water. Let it slowly come to a boil, then reduce the heat so the water is barely bubbling; cover and cook until the sweet potatoes are nearly tender, 12 to 15 minutes.
  
• Add the broccoli and chili pepper (or peppers, if you want the dish to be spicier). Stir in the almond butter a little at a time until it melts into the broth. Cover and cook until the broccoli loses a little firmness, a few minutes.
  
• Stir in the kale and cook, uncovered, until it is wilted and all of the vegetables are just tender but not mushy for 5 minutes. Add a little more water if needed for a moist but not soupy consistency.
  
• Stir in the cilantro, salt, and pepper. Taste, and adjust the seasoning as needed. Serve in bowls over rice. If desired, garnish each serving with peanuts and/or scallions.

 

 

 

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N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in