Dislike kaddu? Follow these recipes to make unique dishes with pumpkin

How many of us cringe when we hear ‘kaddu' for lunch or dinner? Kaddu, or pumpkin, as it is otherwise known, may feature on the list of least liked vegetables by people in many homes. The list may include the likes of bitter gourd, brinjal and okra. While those who make it may be left scratching their heads to figure out the best way to make it, nothing seems to convince others that there is any better way to make pumpkin.

Ravi Ranjan, corporate chef at city-based restaurant Ditas, observes that people usually don't like the vegetable because of their past experiences which may include canned pumpkin, which he considers a ruse. Apart from this, the fact that the texture isn't encouraging and the flavour is sweet, agrees chef Vincy Rebello with Silver Beach Cafe may also be other reasons why people dislike the vegetable.

Yes, there are definitely those who love the vegetable and make different kinds of specialities in different forms like sabzi, halwa and even sambar, a favourite that is eaten all year round. While these are some of the more popular preparations, one can never have enough of any vegetable. If you are somebody who loves experimenting with food, then we are here to help you. Now, if you are among those who don't like the vegetable, then Mumbai chefs may just say otherwise and even convert you into pumpkin lovers. The timing can't be better because it is also found at your local vegetable vendor during this time of the year.

Mid-day Online reached out to city chefs to share easy yet innovative recipes that people can make with pumpkin in the comfort of their home. These chefs share recipes for not only a simple pumpkin soup but also for wedges, both of which can be enjoyed during the remainder of the monsoon season.

Creamy pumpkin soup by Raveena Taurani, chef and founder, Yogisattva Cafe, Khar West
Have you tried pumpkin and disliked all the different variations of the vegetable? Here's your chance to start over by making a soup out of the vegetable. Chef Raveena Taurani, who is also the founder of the Yogisattva Cafe, says people can start by making a pumpkin soup to enjoy the flavours of the vegetable. In fact, being an active Instagrammer, the recipe also features on her reels. With the rain still here, it is the best time to make a soup out of a vegetable that you may have never thought of before.

Ingredients:

For the pumpkin:
Pumpkin (remove the seeds and skin or roast with skin and remove from skin after) - 800 gm cubed
Olive oil 1 tbsp
Cumin powder 2-3 tbsp
Pink salt 1-2 tbsp
Garlic powder 1/2 tbsp

Method:
1. Mix together and place on a baking tray lined with foil/parchment paper and keep in the oven to roast at 175-190 degrees Celsius for 30-40 minutes.
2. It should be completely tender when you remove it from the oven, pass a fork through to check.

For the soup:

Ingredients:
Spice mix 1 tsp
Coriander seeds handful
Cloves 2-3 nos
Star anise 1-2 nos (Mashed together in a mortar and pestle/spice grinder with cloves)
Large onion, finely diced 1 nos
Garlic paste 2 tsp
Cinnamon powder 1 tsp
Cumin powder 1 tbsp
Salt 1-2 tbsp
Vegetable stock made from vegetable scraps 1 litre
Earthy spiced nuts garnish 1 litre

Method:
1. In a stock pot, add some olive oil and chopped onion. Saute for 5 minutes before adding the garlic paste, spice mix, and all other spices.
2. Saute for another 3-5 minutes and then add the roasted pumpkin and mix it altogether.
3. Add the vegetable stock to the stock pot and bring to a low simmer and cover and leave for 8-10 minutes. You want the pumpkin to fully absorb the vegetable stock flavour.
4. After 10 minutes of simmering, blend the entire mixture in a blender/use a hand blender.
5. Add it back to the stock pot to thicken up, and then serve warm.
6. Garnish with the earthy spiced nuts.

Confit Pumpkin Wedges by Ravi Ranjan, corporate chef, Ditas, Lower Parel
If you have a difficult relationship with pumpkin, then it is best to start easy. While the soup is an easy option, you can also simply convert them into a snack. Chef Ravi Ranjan at city-based Ditas says using the seasonal vegetable is not only easy but also versatile and can be used in any form. At the restaurant, he makes appetising confit pumpkin wedges with bottle gourd moutabal, spiced toum and pumpkin tuile. He explains, "All we have to do is cut, season, and bake the wedges. We can spice the pumpkin any way we like and serve them as a side dish or a main meal with dip and salad." The fact that the vegetable is seasonal and cheap, he says, is also another reason why people should make the most of it during this time of the year because it is also low-calorie and gluten-free, and can be eaten by vegans.

Ingredients:

For Confit Pumpkin:
Pumpkin 500 gm
Garlic 2 cloves
Paprika powder 5 gm
Sea salt to taste
Olive oil 75 ml
Ground black pepper 1 gm

Bottle gourd moutabal:
Bottle gourd (baked and mashed) 150 gm
Fresh garlic 1 clove
Seasonings (salt and pepper) to taste
Tahini 15 gm
Lemon juice to taste
Zaatar 4 gm

Toum:
Fresh garlic 2 cloves
Olive oil 25 ml
Lemon juice to taste
Seasonings to taste

Garnish:
Pumpkin seeds
Pumpkin tuile
Micro-greens
Kale crispy

Method:
1. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper.
2. Cut the pumpkin in half and then wash and dry. Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It's not so easy to cut a pumpkin, so please be careful as it might slip on the cutting board.
3. Cut the pumpkin into wedges. Place them in a bowl. In a small bowl, mix the grated garlic and the spices. Add the olive oil and stir to blend. Add salt and pepper to taste.
4. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinade for a while or immediately about 20 to 25 minutes until the wedges are as soft and slightly crisp around the edges.
5. Mix baked bottle gourd, fresh garlic, seasonings, tahini, lemon juice and zaatar to taste.
6. Put all ingredients (Toum) in a mixer grinder and blend properly.
7. Serve hot pumpkin with bottle gourd moutabal, toum and garnish with pumpkin seeds, microgreens, kale crispy and pumpkin tuile.

Roasted Pumpkin and Sage Soup by Vincy Rebello, chef, Silver Beach Cafe, Across outlets
Love soups and want to experiment with them? Then this season gives you all the more reason. While Taurani recommends trying a creamy version of pumpkin soup, chef Vincy Rebello suggests a roasted pumpkin soup with sage. He explains, "The best way to use pumpkin is in its pure form. When a pumpkin is roasted, the caramelisation of the vegetable helps to bring out the best flavour, and sage goes very well with pumpkin."

Ingredients:
Pumpkin 350gm
Salt to taste
Honey 1 tsp
Garlic, minced 2-3 cloves
Onion, medium size, finely minced - 1 nos
Fresh sage 2-3 leaves
Vegetable stock 1 1/2 cup
Butter 1 tbsp
Cream 2 tbsp (optional)

Method:
1. Peel off the pumpkin skin and cut even sized dices.
2. Marinate the pumpkin with salt and honey. Roast in the oven at 160 degrees Celsius for 15 minutes.
3. Once the pumpkin is roasted, allow it to cool. In a blender, make a fine puree.
4. In a pot, melt butter over medium heat. Saute the finely minced garlic, onion until soft and translucent. Add in the pumpkin puree, vegetable stock, fresh sage, stir gently, allow it to simmer. Taste and adjust the seasoning if required.
5. Serve hot.

Pumpkin Tawa Tikka by Joji James, chef, Amal Tamara, Mannancherry
While there are soups, the chef at Amal Tamara says people can also make a delicious pumpkin tawa tikka with it. One can not only enjoy the flavours but also eat it for its health benefits. He says, "We use pumpkin as it enhances, immune system cells and in the absorption of nutrients. Besides, pumpkin is rich in minerals, potassium, fibers, and many enzymes. It also is an excellent source of antioxidants and vitamin A. It is good for digestive health and easily available vegetable." If you are in the mood for a little quick treat beyond soup, then this is definitely a great option especially in the evenings.

Ingredients
Pumpkin 50 gm
Onion 1 no
Capsicum 2 no
Mustard oil 1 1/2 tsp
Turmeric powder 1/4 tsp
Paprika powder 1/4 tsp
Coriander powder-1/4 tsp
Cumin powder 1/4 tsp
Garam masala 1/4 tsp
Kasuri methi 1/4 tsp
Ajwain 1/4 tsp
Grated garlic 1/4 tsp
Lime juice 1/2 no
Rock salt to taste

Method:
1. Peel and dice all vegetables. Keep aside.
2. Put mustard oil in a pan.
3. Add all the spices in it along with salt.
4. Mix till all the spices are combined well with mustard oil and lime juice.
5. Now, add the diced vegetable.
6. Mix gently till all the vegetables are coated well. Furthermore, to marinate, cover and refrigerate for 30 minutes.
7. Roast it on a hot tawa.
8. Sprinkle some chaat masala and serve pumpkin tikka.

Fresh Rolled Ravioli Stuffed with Pumpkin by Aditi Handa, chef, The Baker's Dozen, across all outlets
Move over wedges and soup, if you love Italian food, then chef Aditi Handa suggests trying an elaborate meal with pumpkin by making fresh rolled ravioli and stuffing it with roasted pumpkin in a whey rosemary sauce. Having tried it as a personal experiment, she says, "Pumpkin to me is an ingredient which renders some sweetness but doesn't have an overpowering flavour and lets the other ingredients sing. This particular pasta dish as all about the whey sauce and freshness of the handmade pasta. It was something new I was trying and didn't want any overpowering ingredients."

Ingredients:
Flour or maida 2 cups
Eggs 4 nos
Pumpkin, small cubes 300 gms
Butter, 2 tbsp
Salt as per taste
Lemon juice 1/2 tbsp
Garlic 4-5 cloves

Method:

Pasta dough:
1. Ideally we need flour but if not available then maida is fine too.
2. Mix eggs and the flour and knead into a tight dough. Rest for 20 minutes.
3. Roll it out in a pasta maker or by hand rolling into a thin sheet. You can dust semolina on it to avoid sticking.
4. Cut into discs using a ravioli cutter.

Stuffing:
1. Chop the pumpkin into small cubes.
2. Coat these with butter, salt, rosemary .
3. Roast in the oven for at 180 degrees Celsius for 20-25 minutes until soft.
4. Keep aside to cool and then mash into a rough texture.

Sauce:
1. Heat 2 litres milk until it comes to a slight boil, add some lemon juice so the milk splits.
2. Sieve this and heat it in a saucepan.
3. Beat 2 egg whites and add this on the whey.
4. Simmer until the whey has cleared, the egg whites have cooked and are floating on top.
5. Season the whey with salt, garlic and rosemary.

Assembly:
1. Add a spoonful of the stuffing onto the pasta disc. Cover it with another disc and seal it with water.
2. Boil this in salted water for 1-2 minutes.
3. Serve in a pasta dish and add the sauce on top.
4. Garnish with fresh basil.

Also Read: Mumbai chefs share easy recipes to turn the vegetable into a delicious treat