Skip to main content

Spiced Pumpkin

By June 14, 2021June 22nd, 2022One Comment

When we first moved to New Zealand, our Fijian Indian friends shared this delightful pumpkin smash with us; I was SO hesitant to try it as it brought back memories of being force fed pumpkin as a child! This creation, however, was nothing like I had eaten before – it was mellow and spicy and hit all the right spots. It’s also really quick and easy to make – which is right up my alley!

When my lovely friend, Lucy from fresh2u gave us a wonderful box of organic veggies to try, the butternut and buttercup in there ended up like this!


Diced pumpkin (any variety) – about 4 cups
(this was about half each of a butternut & buttercup)
Chopped Onion 1/2 cup
Garlic Cloves crushed 2 tbsp
Ginger 1 tsp
Crushed Fennel Seeds 1/2 tsp
Fenugreek leaves 1 tsp
Nigella Seeds 1/2 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Chilli Powder 1/4 tsp
Brown Sugar 1/2 tsp
Salt 1 tsp
Oil / a generous slug
Water 1/2 cup


– In a heavy bottomed pan, heat the oil.
– When the oil is hot, add the chopped onions and garlic.
– Once the onions turn translucent, add the sugar & ginger and let caramelise.
– Stir occasionally (if you stir too often, the onions don’t sit on the hot surface long enough to caramelise and will actually take longer to cook!)
– Add the pumpkin, and the coriander powder, cumin powder, fennel powder, chilli powder and stir well to ensure all the pumpkin is well coated.
– Splash the water in, cover and cook for about ten minutes.
– Lift the lid to stir well, smashing and breaking up the pumpkin into a “rustic” consistency.
– Now, add the fenugreek leaves and nigella seeds and mix well.
– Sprinkle the garam masala on the top and leave covered till you serve.


Diced Pumpkin 4 cups
Chopped Onions 1/2 cup
Meat Spice Blend” 2 tsps
Water 1/2 cup
Oil / a generous slug


– Heat the oil in a heavy bottomed pan.
– Add the onions and cook till translucent.
– Add the pumpkin and the spice blend.
– Stir well to ensure it’s well coated.
– Splash the water on.
– Cover and cook for about ten minutes.
– Lift the lift and smash to a “rustic” consistency.
– Sprinkle some garam masala (if you have any on hand).


We love this with a curry and roti.
It also makes for a fabulous spread on crackers, accompanied with a sharp blue cheese and in pita pockets with some rocket and haloumi cheese.
Throw a handful of chopped coriander – leaves, stalks and all on top before serving…. Makes it “pop” and we love coriander in our house! 😉

One Comment

  • Rakesh Sachdeva says:

    Spiced pumpkin reminds Sadhana Sachdeva of Cinderella and I am thinking “Now that looks yummy “….❤️.
    Good luck and God Bless!