First Recipe of The Week On The McBaile Blog

I recently created this dish for a client of mine who is mad about anything pumpkiny! Pumpkins are still in season, but not for long, so get in quick to get the most flavour. This recipe is perfect for a cold winter’s day.

A member of the squash family and related to cucumbers, the pumpkin is actually a fruit. Cultivated by Native American Indians, its flesh was dried and used to weave mats among other things. The pumpkin is perhaps most widely known for its use in Jack-o’-lanterns, but it is also a versatile and tasty ingredient in the kitchen for dishes both savoury and sweet.

1 medium onion, finely diced

1 clove of garlic

1 teaspoon of cumin

1 teaspoon of ground coriander

1 teaspoon of paprika

1 kg of peeled and chopped pumpkin

¼ cup of chopped fresh coriander

2 cans of coconut cream

¼ cup of roasted cashew nuts

Gently fry the onions until tender then add the chopped garlic and spices and fry for a couple of minutes. Add the pumpkin and enough water to just cover the pumpkin, and simmer until pumpkin is tender. Blend with a hand mixer, and add the coconut cream, roasted cashew nuts and coriander, bring up to a simmer, remove from heat, season and serve.

This entry was posted on 09/12/2009 at 05:26 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.

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