Pro Tip: Depending on the size of the pumpkin, you will get somewhere between 1/2 and 3/4 cup of seeds. If you choose to cook the pumpkin flesh as well, a large pumpkin can yield between three and ...

Serve with a swirl of cream and some toasted seeds from the pumpkin. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for ...

Seema's easy pumpkin soup is made with caramelised ... Once they start to pop, add the black mustard seeds, garlic and chillies. Cook for 1 minute until the garlic is just lightly browned then ...

Soak cashew nuts in hot water for about 10 minutes. Grind together coconut, green chili, cashews and cumin seeds into a ...

Squeeze out the pulp & remove the seeds. Your tamarind paste is ready. Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame. 6. Add 1/2 cup water, ...

Cut the pumpkin from top to bottom into broad slices, remove the inner stringy bits and seeds, and peel ... Remove the paper and beans and cook for another 4 minutes. 4. Cut the pumpkin into ...

Working quickly to avoid losing too much heat, stir through the pumpkin and season ... Add the onion and cook for 8–10 minutes, until golden. Stir in the cumin seeds and cook for 1 minute ...