Pumpkin-infused dishes for this year's Halloween party

The humble pumpkin is way more than just plain ‘Kaddu ki Sabzi’ that most Indians don’t relish fully. Though it is the national vegetable of India, we don’t see much of it except when mothers make it at home and we have no choice but to eat it. But Halloween is that time when pumpkin becomes super popular, thanks to the growing popularity of Halloween parties around the country. But even then, pumpkin is used for decor purposes only.

If you are planning to host a Halloween party this time, don’t serve the age-old boring chip and dip instead take your guests by surprise with some delicious pumpkin-based edibles. We bring you pumpkin-infused dishes that are easy to make and most importantly have a desi touch to them.

Pumpkin tacos with tamarind chutney pineapple jalapeño salsa

Who would have thought that Pumpkin could turn into delicious tacos, but new-age chefs have made it possible! Great for starters, these could be a great way to start the party.

Here’s how you can make it:
In a pan heat oil, sautee the parboiled pumpkin and cook till golden brown. Then fold in chipotle paste, tamarind chutney honey, toasted cumin powder and salt and cook for a minute or two, lastly fold in cream and turn the gas off.

For the tamarind jalapeño salsa you need finely chopped pineapple, charred jalapeño puréed, lime juice, tamarind chutney, salt to taste, chopped cilantro and chaat masala. Moving on to assembling the tacos, take 8-10 P Tacos place sautéed tamarind spiced pumpkin the layer it with tamarind pineapple Jalapeño salsa. You can top

The tacos with cheese or sour cream and serve.


Miso Pumpkin & Vegetable Salad roll

Salad rolls are one of the most trendy snacks currently. Social media has a gazillion videos that teach you to make salad rolls which are perfect for all occasions.

Here’s how to make it:

Mix miso paste, rice vinegar, honey, sesame oil, and melted butter then cut half Pumpkin into 1⁄2 inch batons and parboil and marinate it in the mixture for an hour. After that bake the concoction at 180-190 degrees for 20-30 mins. Remove from the oven & brush the pumpkin with any remaining marinade and set aside. To assemble the take a nori sheet place 50-60g cooked & seasoned sushi rice then add 3-4 batons baked sweet potato top it with

1/4 sliced avocado, a handful of arugula leaves and lastly add 2-3 tbsp cream cheese


Curried Coconut & Pumpkin Soup

The thick and creamy soup is delicious and the colour looks delicious. You can serve it with bread or pita bread and it can be a full-blown meal.

Here’s how to make it:

Mix onion, garlic, diced butternut squash, salt and coconut oil and roast them at 180 degrees Celsius for 10 to 12 minutes. Once roasted, blend it into a smooth paste. Heat coconut oil in a pan on medium heat, add ground cumin, coriander, and red Thai curry paste and cook for 2-3 mins. Once the paste is cooked add in some vegetable stock and let it simmer for a minute or two. Add in the butternut squash paste and coconut milk and cook it for 3 to 5 minutes on a low flame. Adjust seasoning and garnish with cilantro leaves and chopped bird’s eye chilli.

Wild Berry and Pumpkin Salad with Coriander Mint Yoghurt Dressing

If your guests are health conscious this could be a great snack for them and trust us, once they eat it, they won’t be able to stop.

Here’s how to make it:

Blend plain yoghurt, chopped coriander, chopped mint leaves, honey, Salt & cracked pepper to taste, juice of half a lemon and water if required to adjust the consistency. For the pumpkin, marinate the pumpkin with olive oil, salt & pepper, chaat masala and chopped garlic and bake at 200•c for 20 to 25 mins. The next step is to the bring the salad to life. Take 3-4 tbsp Yoghurt dressing to that add 1/4 cup baked pumpkin followed by pine nuts, baby spinach leaves or arugula leaves. Finish the salad with feta cheese and raw thin sliced beetroot, carrot and seasonal berries.

Roasted Pumpkin, Arugula & Smoked Cheese Bruschetta

An Italian dish with a twist of pumpkin will be loved by all your guests. It is easy to make and will be highly enjoyed by everyone

Here’s how to make it:

For the roasted pumpkin take diced pumpkin to that add olive oil, salt and cracked pepper to taste.

Then add chopped fresh thyme, chopped garlic and 1 tsp cinnamon powder. Mix all the ingredients well and bake it at 180 degrees c for 15- 20 mins. For plating , firstly toast the baguettes and apply cream cheese, add a leaf or two of arugula, add the roasted pumpkin, a drizzle of honey, a few shavings of smoked cheese & toasted pumpkin seeds