Pumpkins are not just for making pretty faces!

I have to confess I have had a slight pumpkin fetish lately! Pumpkins are seasonal in India at the moment and they are full of nutrients and easy to digest, a perfect food to balance your energies and nourish your soul.

I have been experimenting some with some different ways to use them so here are 3 of my favs!

Spiced Pumpkin smoothie

The perfect way to start your morning an autumn day. Full of nourishment and yumminess!

  •     1/2 cup of pumpkin (boiled and pureed) Image result for pumpkin smoothie
  •     1 ripe banana
  •      3 pitted dates
  •      1 desert spoon of peanut butter
  •      1 cup of almond milk
  •      half teaspoon of cinnamon
  •      2 cardamon seed

(the cardamon really makes it but if you don’t have those you could also use some mixed spice)

ps. I stole the photo for this because I don’t own a glass!


Sweet Pumpkin curry

This is a really warming recipe, it was so tasty and perfect for those chili autumn days. I ate it on its own topped with some coconut milk and cashews but its also great served with rice.


  • 2 cups of pumpkin, cleaned and chopped 微信图片_20181009164046.jpg
  • 1 onion
  • 2 cloves of garlic
  • ginger
  • turmeric
  • garam masala spice


  1. Heat the oil on a pan, add onions garlic and ginger, fry for a few minutes
  2. Add the pumpkin, half a teaspoon of turmeric and 1 teaspoon of masala spice, toss for 1 – 2 minutes.
  3. Add some water – just enough to barely cover the pumpkin.
  4. Allow to simmer until pumpkin is soft ( 7-10 minutes)
  5. I like to mash it a little after it’s cooked to give it a nice texture.


Quinoa and pumpkin salad

I always love trying a new salad idea, this one I randomly invented with all the things I had in my kitchen! I just the colors in it!


  • 1 cup quinoa 微信图片_20181009165413.jpg
  • 1 carrot
  • 1 beetroot
  • 1 cup of pumpkin
  • Cashews
  • For the dressing – tahini, olive oil, lemon juice, masala spice!


  1. Cook the quinoa with a pinch of salt and some turmeric powder.
  2. Cook the pumpkin until tender. (I boiled it but if I had an oven I would have roasted it with some mixed herbs)
  3. Grate the carrot and beeetroot.
  4. serve with the tahini dressing and cashew nuts.


Hope you enjoy some of my pumpkin recipes!

Lots of love xx