Best Sagu Spiced Yellow Pumpkin Recipes
SAGU (SPICED YELLOW PUMPKIN)
Always a part of my Indian meals. My vegetarian friends really like this one. I've not timed the making so times are a guesstimate. Australian measurements used.
Provided by auntchelle
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel, seed and cube pumpkin.
- Heat oil in a saucepan and fry split peas, mustard seeds and curry leaves over low heat until mustard seeds pop and split peas are golden. Stir often.
- Add garlic and fry, stirring for 1 minute, then stir in the ground spices.
- Add pumpkin and salt and enough water to almost cover pumpkin. Cover pan and simmer until pumpkin is half cooked, then sprinkle with coconut and continue cooking until pumpkin is soft.
- Serve with rice.
Nutrition Facts : Calories 150.2, Fat 8.7, SaturatedFat 2.1, Sodium 594.1, Carbohydrate 16.6, Fiber 3.7, Sugar 4, Protein 4.1
PUMPKIN, SAUSAGE, AND SAGE SOUP
I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!
Provided by jennyp08
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
- Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
- Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g
CREAMY SPICED PUMPKIN
In cold weather, this is where "indulgent" and "nourishing" meet. Wonderful for breakfast, a snack, or even a healthy dessert! (Adapted from a recipe by Jennifer of "The Vegan Lunchbox".)
Provided by White Rose Child
Categories Dessert
Time 3m
Yield 1 bowlful, 1 serving(s)
Number Of Ingredients 6
Steps:
- Stir together in a microwave-safe dish the first 5 ingredients.
- Microwave 1-1/2 min., just until hot- time will vary by machine of course.
- Stir in the nut butter until well- combined.
- Adjust the spices and sugar if desired. Serve immediately.
- Here's a yummy variation: Soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
- Please note, as well, that you can use any type of winter squash for this. I love it with sweet butternut squash especially. Jennifer's original used sweet potato- also wonderful!
Nutrition Facts : Calories 115.8, Fat 0.3, SaturatedFat 0.1, Sodium 8.2, Carbohydrate 28.8, Fiber 2.9, Sugar 18.3, Protein 2
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