Wednesday, July 21, 2010

a favourite way with pumpkin

Lois Daish's "Afghan sweet poached pumpkin" from the May 2009 Cuisine magazine is one of my favourite ways of cooking pumpkin. It's one of those fabulous recipes that turns a few very ordinary ingredients into something delicious - something Lois Daish does so well.

The pumpkin simmers gently in a little butter, onion, water, and sugar until tender and the water almost absorbed. (If the pumpkin is cooked before the liquid is absorbed I like to remove the pumpkin, add an extra knob of butter and reduce what's left of the liquid so you're left with a sweet, buttery sauce.) While it's cooking you mix a clove of crushed garlic and a little salt into some plain yoghurt for drizzling on top.

Although delicious as is, on this occasion I sprinkled on some fresh coriander. Toasted walnuts or pumpkin seeds would be an equally delicious addition.


  1. yum that does look sooooooooooooo good !

  2. I must make this again - it was quite a staple last winter, but went off my radar again till your post Libs. So nice to be reminded of these great dishes x


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