Keto Pumpkin Coconut Soup For One#EatTheWorld

Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold. The ingredients are found easily on the islands of Kiribati. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own. Either way you are sure to enjoy the flavors of Kiribati.

Serves One 
Ingredients
125 Grams Chopped Pumpkin
1/8 Teaspoon Fresh Grated Ginger
1 Tablespoon Coconut Milk Powder
A Pinch Cumin powder
Salt & Black pepper to taste
coconut oil
1 Cup Vegetable Stock
Method

Peel, de-seed and cut the pumpkin into bite size pieces
Heat the coconut oil in a large pot, add the ginger and the pumpkin. Cook until slightly soft but before it turns brown
Add in the stock, bring to a boil and reduce to simmer and
cook until the pumpkin is nice and tender.

Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
Add in the coconut milk powder and mix it well, then add salt and pepper to taste. Warm on stove top if serving hot.

This soup is creamy & delicious served either hot or cold
Garnish with some fresh ground pepper and Enjoy!!

Labels: Serves One, Red Pumpkin, Soup, Kiribati, International Cuisine, Eat the World, Vegan, Gluten free, Low Carb, No Onion No Garlic

Check out all the wonderful Kiribati dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 

Culinary Cam: Ika Mata 

Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 

Sneha’s Recipe: Keto Pumpkin Coconut Soup For One 

Pandemonium Noshery: Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole 

Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Roasted Dal & Red Pumpkin Soup#SoupSwappers

Red Pumpkin one of my hubby's favorites in veggie. This soup is an easy peasy quick recipe
Serves 2
Ingredients
1 Cup Diced Red Pumpkin
¼ Cup Roasted Yellow Moong Dal
1 Dried Red Chilly
1/8 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Oil
2 Cups Water
1 Green chilly
1/4 Teaspoon Cumin seeds
half bunch Chopped Cilantro
¼ Teaspoon Mustard seeds
3 - 4 Curry leaves
1 Clove Garlic
½ Teaspoon Red Chilly powder or to taste
1 Small Tomato
1 Vegetables Seasoning Cube
Method

Dry roast the dal till just starts to turn pink. Wash it, add it to a pressure cook the dal along with tomatoes, seasoning cube, ginger garlic paste and turmeric powder by adding water take one whistle on high flame. Reduce the flame to low and let it cook for 5 - 7 minutes. Switch off the flame. for five whistles.
Let the cooker cool completely. Open and mash the dal with an immersion blender. 

Now add pumpkin, salt, red chilly powder and mix them well. Place this on medium low flame and let this simmer for 12 - 15 minutes or till the pumpkin is cooked and all the flavors are well blended. Switch off the flame. 

For The Tempering/Tadka

Heat oil in a tadka pan, add the mustard seeds, cumin seeds, As the mustard seeds start to crackle, add the curry leaves and ginger, dried chilly. Sauté until turn slight brown and then add it to dal mix. Pumpkin dal Soup is ready. 

 Serve it with steamed rice or crusty bread to sop all the gravy.

Labels: Moong dal, Roasted, Red Pumpkin, Soup, Soup Swappers  

Pumpkin #SoupSwappers Event: November, 2021, Hosted by Camilla of Culinary Adventures with Camilla 
Creamy Pumpkin Soup with Tortellini and Chicken From A Day in the Life on the Farm
Fenneled Pumpkin Soup by Culinary Adventures with Camilla 
Israeli Orange Soup From Pandemonium Noshery
Pumpkin Pakoda Kadhi From Magical Ingredients
Pumpkin, Rice and Chickpea Soup From Palatable Pastime
Roasted Dal & Red Pumpkin Soup From Sneha’s Recipe

Homemade Pumpkin Puree - Pressure Cooker#MultiCookerMonday

In India, pumpkin is easily available through the year. I can make pumpkin puree any time, but making it in bulk and storing it saves time, energy, also I can make any recipe that calls for it in a jiffy.
I have already shared two other methods of making pumpkin puree.

How to Roast the Pumpkin in the Oven you can check the method here Roasted Red Pumpkin - Oven. For Air Fryer Roasted Red Pumpkin.

Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.

Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes.

This easy recipe uses pure pumpkin and doesn’t have any added sugar, which means that it will work well in either sweet or savory recipes.

Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.

Ingredients
800 Grams Red Pumpkin
50 Ml Water as required

Method
Remove the pith and seeds from the pumpkin.
Wash, peel and chop them in small cubes.

In a pressure pan, add the pumpkin and water. Place it on medium high flame for 2 whistles, reduce the flame low and let it cook for 3 minutes.  Switch off the flame.

Let the cooker cool completely. Add the cooled pumpkin cubes in a blender or immersion blender. I used a blender jar since it gives a smoother texture pumpkin puree. 

Blend till smooth without adding any water. 

Store it in a airtight container in the refrigerator for a week or freeze it in a zip lock bag for about 2 to 3 months.

My Notes
Storage: Will keep in the refrigerator for up to a week or in the freezer for up to three months.
Freezing: Freeze in silicone ice cube or muffin tins for easy access to smaller portions.
Labels: Red Pumpkin, Puree, Pressure Cooker, Multi Cooker Monday, Vegan, Gluten free, Sugar Free, No Oil Or Butter, American, Condiment

Multicooker Monday November 2021

• • Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
  • Chicken Chili Verde (Instant Pot) from Food Lust People Love
  • Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
  • Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
  • Instant Pot Aloo Gobi Matar from Magical Ingredients
  • Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm 

Red Pumpkin Chutney/Poosanikai Chutney#SundayFunday

This delicious, healthy chutney, vegan and gluten free, with no coconut added in this chutney, perfect as an accompaniment for idli, dosa, uttapam, appe or rice and dal. It has a hint of sweet flavor and tasted awesome. You can increase the spice level by adding more number of red chilies according to the sweetness of the pumpkin puree. 

Serves 2
Ingredients
½ Cup Heaped Pumpkin Puree
1 Teaspoon Tamarind Paste
Salt to taste
1 Tablespoon Tur Dal
1 Tablespoon Chana Dal
3 - 4 Dried Red Chilies
½ + 1 Teaspoon Oil
For The Tadka
½ Teaspoon Mustard seeds
A Pinch Asafoetida
1 Red Chilly
3 -4 Curry Leaves

Method

Chop pumpkin into pieces, steam and mash it, then, measure ½ cup.
In ½ teaspoon of oil first roast tur dal, chana dal, separately, when they turn golden then roast the red chilies, till it releases an aroma. Remove them on to a paper to remove any excess oil, let this cool.

Place the roasted ingredient in a small blender jar and grind to a coarse powder. Now add the mashed pumpkin, tamarind paste and salt to taste, grind this well to smooth paste. The chutney is ready, remove this into a serving bowl.
Let's prepare the tadka

Heat a teaspoon of oil in a tadka pan, when hot add the mustard seeds, when they crackle add the asafoetida, red chilly and curry leaves. 

Pour this over the chutney and enjoy!!
Labels: Chutney, Red Pumpkin, South Indian, Sunday Funday, Vegan, Gluten free, Healthy, Serves Two

For Sunday Funday Wendy of A Day in the Life on the Farm, has chosen this theme for us Winter Squash. Check out some to the recipe made by our group. 

• Acorn Squash and Apple Soup  from A Day in the Life on the Farm
• Butternut Squash Latkes from Palatable Pastime
• Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
• Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
• Stuffed Gem Squash from Food Lust People Love
• Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures

Lal Bhoplyache Bharit /Red Pumpkin Raita#SundayFunday

I enjoying having salad or raita with every meal. My hubby too loves this raita and also the sabzi prepared from this vegetable. Lal Bhopla Bharit is a raita made with steamed red pumpkin, yogurt and is then tempered with flavorful spices, this is prepared in every Maharashtrian home. This raita is a great accompaniment to roti ,pulao and biryani where its sweetness balances the spiciness.

This appetizing raita is a great side dish, if you are fasting and is sure to be loved by those who do not like pumpkin. 
Serve Lal Bhoplyache Bharit with roti for a main course meal or on festival thali.

Here we get different types of pumpkin-

Lauki - in Hindi or Bottle Gourd in English and Dudhi in Marathi.

Red Pumpkin or Yellow Pumpkin or Squash or Kabocha Squash as some call it, here we call it in Marathi as Lal Bhopla and Kaddu in Hindi. I like buying the ripe one which turns red and is also sweet in taste, so we call it Red Pumpkin/Lal Bhopla.

Then we have Ash Gourd/ Winter Melon/ White Pumpkin which is call Kohllaa in Marathi and in Hindi Petha Kaddu from which the famous Agra Petha is made from.

Ingredients 
250 Grams Lal Bhopla/Red Pumpkin- chop into cubes
1 Cup Thick Yogurt - beaten
2 Green Chillies – finely chopped
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A Spring Curry leaves
1 Teaspoon Desi Ghee
1/2 Teaspoon Sugar
Salt to Taste

Method

Boil the pumpkin with a tablespoon of water or pressure cook for a whistle. Let the pumpkin cool then mash it with a spoon.

Add yogurt, salt, sugar, chillies and mix well. In a laddle, heat ghee, add the mustard seeds when they splutter, add the curry leaves and asafoetida. Pour the seasoning to the bharit/raita.

Give it a mix and serve with chilled.  
Labels: Red Pumpkin, Raita, Salads, Main course, Healthy,  Vegetarian, Yogurt, Sunday Funday 

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event
Rebekah Rose Hills of http://rebekahrose.blogspot.com/the theme is "Squash It To Me".

• Autumn Harvest Fall Soup by Our Good Life
• Beef and Butternut Squash Chili by Making Miracles
• Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
• Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
• Curried Squash Soup by Palatable Pastime
• Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
• Roasted Bruschetta Pattypan Squash by Food Lust People Love
• Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
• Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking

Pumpkin Studded Bundt#BundtBakers

A moist pumpkin bundt cake loaded with pumpkin seeds. Prefect accompaniment for hi tea parties or with a cuppa of coffee. It's a delicious cake. First time made a cake with red pumpkin and it was a hit.

Ingredients
100 Grams Salted Butter
85 Grams Caster Sugar
2 Large Eggs
125 Gram All Purpose Flour
½ Teaspoon Baking powder
75 Grams Red pumpkin - roasted & mashed 
¼ Cup Toasted Pumpkin Seeds
40 Grams Raw Red Pumpkin- peeled and diced
Toasted Pumpkin Seeds - as required for garnish

Method 

Grease a bundt pan
Sieve the flour, salt and baking powder
Wrap the pumpkin with skin in 2 layers of aluminum foil and roast it in the air fryer 180°C for an hour( can use an oven too).
Cool the pumpkin. When cooled remove the skin and mash it, keep this into a bowl.

In a large bowl beat the butter and sugar till creamy and fluffy. Then add the eggs one at a time and continue to beat till all are Keep scraping the sides with a spatula. Now add the sifted flour in batches and continue to beat till incorporated. Add the mashed pumpkin and give it a mix . Now add the toasted pumpkin seeds and fold it in. Pour it into the prepared tin , sprinkle it with diced pumpkin and pumpkin seeds on top.

Bake in a preheated oven at 170°C for 35 to 40 minutes.

Cool and un mould, 

Slice, soft and moist

Enjoy!!!

Labels : Bundt, Bundt Bakers, Red Pumpkin, Pumpkin Seeds

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

October 2020 - Bundt Bakers - Pumpkin Bundts and our host is Stacy of  Food Lust People Love

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today!

Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
Chocolate Chip Pumpkin Bundt from Passion Kneaded
Pumpkin Bundt with Caramel Icing from Palatable Pastime
Pumpkin Chai Spiced Bundt Cake from Tartacadabra
Pumpkin Chocolate Bundt from A Day in the Life on the Farm
Pumpkin Studded Bundt from Sneha's Recipe
Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta

This Red Pumpkin Bharta/Kaddu Ka Bharta With Orange is a very quick and easy to make recipe and will be loved by all. I have added orange juice in the recipe, this renders such a beautiful taste to the bharta.

Seves 2 As a Side Dish
Ingredients
250 Grams Red Pumpkin
1 Medium Onion - finely chopped
2 Big Cloves Garlic - finely chopped
¼ " Piece Ginger - finely chopped
6 Tablespoon Orange Juice 
¼ Teaspoon Turmeric powder

½ Teaspoon Coriander powder 
1 Teaspoon Red Chilly powder
2 Tablespoons Oil
½ Teaspoon Cumin Seeds
1 Small Tomato - finely chopped
Salt to taste 
Method

Remove the skin of the pumpkin and then cut it into bits

or keep it whole, with the skin. I preferred chopping them into pieces.

Wrap this into two sheets of aluminum foil and place it in the basket of the air fryer at 180°C for 20 - 25 minutes

till they are 3/4 cooked only.

In a kadai/wok heat oil add the cumin seeds when they crackle add chopped ginger and garlic saute till it starts to change color, now add the chopped onions and saute them till they are soft only

Add the all the dry spices - turmeric, coriander and red chilly powder with 2 tablespoons water and saute them for a minute 

add the pumpkin and saute mashing it for a minute. Cover with a lid and cook till it softens for 2 minutes,on medium low flame. 

Open add the half the quantity of orange juice and mix well mashing the pumpkin as you mix. Again cover with a lid and let it cook for another 3 minutes. 

After 3 minutes open add salt and the remaining orange juice and salt to taste, now mash the pumpkin very well. 

Here it's mashed

add tomato mix it lightly . Cover and let it simmer for another 3 minutes. 

Open and mix well. Our Air Fryer Roasted Red Pumpkin Bharta/Kaddu Ka Bharta is ready. 

Garnish with coriander leaves and enjoy with rotis or parathas.
Try this and Enjoy!

Labels : Red Pumpkin, Vegetarian, Vegan, Gluten Free, Multi Cooker Monday, Air Fryer, Orange Juice, Serves Two, Side Dish

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

• • Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
  • Chicken Chickpea Masala - Instant Pot from Food Lust People Love
  • Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
  • Instant Pot Ragu from Making Miracles
  • Slow Cooker Beef Oxtails from Palatable Pastime
  • Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
  • Toaster Oven Baked Eggs from Veggies First Then Dessert
  • Toaster Oven Corn Bread from Sid's Sea Palm Cooking