5 quirky pumpkin recipes to try this fall
Chef Dhruv Oberoi from Olive Bar and Kitchen, Delhi, shares five delicious pumpkin recipes to enjoy spooky season
It’s officially the best time of the year. With fall in full swing and cultural boundaries blurring, Halloween is one western celebration that has managed to capture the enthusiasm of its Indian audience. This is the time of year when families come together to look for the perfect pumpkin to carve into a scary or funny Jack-o-Lantern. Everyone brings their own flair to the project. The end of summer is marked by the glorious spectrum of colours and shapes of the prized orange vegetable.
In the spirit of Halloween, we’ve rounded up some of the best pumpkin recipes that you can recreate at home.
1. Pumpkin Cracker Chipotle Cacao Mole
Buckwheat flour - 250gms
Rice Flour - 200gms
Roasted Pumpkin Puree - 100gms
Olive Oil - 100gms
Rosemary (chopped) - 1 sprig
Sea Salt - ¼ teaspoon
Paprika - ¼ teaspoon
> Knead to a dough, roll into thin sheets and bake it at 160
degrees for 25 mins
> Spread the chocolate mole over and serve crisp
Chocolate Mole
Dark Chocolate (70%) - 150 gms
Roasted Garlic - 10 gms
Chipotle Chilli in Adobo - 25 gms
Sea salt - 1/4 teaspoon
Paprika - 1/4 teaspoon
Cumin (powder) - 1/4 teaspoon
Sherry vinegar - 10 ml
Olive oil - 50 gms
> Blend all things together to a smooth paste
2. Pumpkin Basque Cheesecake
Cream Cheese
Sugar
Whole eggs
Heavy cream
Sea salt
Vanilla essence
Refined flour
Pumpkin seeds
Roasted pumpkin and honey puree
> Blend all the ingredients together
> Bake it in a cake tin for 60 -65 minutes at 400 degrees F
3. Juniper Roast Pumpkin with Barley Risotto
Pumpkin cubes
Juniper honey
Sea salt
Black pepper
Paprika
> Marinate pumpkin in all the other ingredients and roast it at 180
degrees for 15 mins
> Serve hot with barley risotto
Barley risotto
Boiled barley
Garlic
Onion
White wine
Buttermilk
Parmesan
> Saute onion garlic in olive oil and deglaze with wine
> Add butter milk and cook barley in the emulsion
> Finish with parmesan, salt and pepper
4. Pumpkin and Bergamot Ravioli
Pasta sheet
Semola - 400 gms
Refined flour - 100 gms
Egg yolk - 420 gms
Olive oil - 25ml
Salt - 10 gms
Parmesan cheese - 25 gms
> Knead dough, rest for 2 hours, stuff with the chevre
stuffing
Stuffing
Goat cheese - 200 gms
Chives - 10 gms
Bergamot essence - 4 drops
Black pepper to taste
Salt to taste
> Mix to a homogenised mixture
Sauce
Butter - 25 gms
Parmesan cheese - 50 gms
Chives - 5 gms
Vegetable stock - 100 ml
Salt to taste
Black pepper to taste
> Make an emulsion by bringing all the ingredients
together
5. Scallop with Pumpkin and Leh Berry
Marinated Scallop
Scallop
Thyme leaves
Olive oil
Lemon zest
Sea salt
> Marinate scallop in the marinade made with rest of the ingredients
> Sear scallop to golden brown crust and served with warm pumpkin puree and pickled pumpkin
Pickled pumpkin
Pumpkin shavings
Water
Apple cider vinegar
Honey
Sea salt
Fresh red chilli
> Pickle mixture in the brine made with the rest of the ingredients and pickle for 1 day.
Puree
Roasted pumpkin puree
Leh berry
Manchego cheese (grated)
White wine
Garlic chopped
Olive oil
Thyme
Bayleaf
Fresh red chilies
> Saute garlic thyme bay leaf and red chilies in olive oil
> Deglaze with wine and add pumpkin puree and manchego cheese
> Blend with fresh Leh berry into a thin puree
Reva Goyal
I am the Digital Writer at India Food Network and am currently pursuing a bachelor's degree in mass media- Advertising. I was previously a contributing writer for Vogue India and volunteered at non profit organisations such as Saturday Art Class and Robin Hood Army to help create a social change. I am a word nerd with a keen eye for detail and am always looking to read and write about films, people and food. When I�m not working, you will find me either covered in paint creating abstract art or driving around the city in search of a perfect breakfast spread.