Inspired by Brazilian cooking, this savory pumpkin dish combines tender pumpkin with creamy coconut milk, garlic, onion, and a hint of lime. Fresh cilantro adds brightness, while a little paprika brings warmth. It’s a comforting, flavorful way to showcase a homegrown fall favorite in a dish that feels different from traditional pumpkin soup or pie.
Ingredients
- 2 pounds Alstede Fresh pumpkin, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 can (13.5 oz.) coconut milk
- ½ cup vegetable broth
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh cilantro, chopped
- Optional: cooked rice, for serving
Instructions
- Sauté the aromatics. Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic, paprika, and cumin; cook for 30 seconds.
- Add the pumpkin. Stir in the pumpkin cubes, coating them with the spices.
- Simmer until tender. Add coconut milk and vegetable broth. Bring to a gentle simmer, cover, and cook for 15–20 minutes, stirring occasionally, until the pumpkin is fork-tender but still holds its shape.
- Finish with lime. Stir in lime juice, salt, and pepper. Taste and adjust the seasoning.
- Garnish and serve. Sprinkle with fresh cilantro and serve warm on its own or over rice.
Farm Fresh Tip: Sugar pumpkins and other small culinary pumpkins are ideal for this savory dish because they’re flavorful and less watery than large carving pumpkins. Butternut squash also works well as a substitute. Serve over rice, pair with roasted vegetables, or add chickpeas for extra heartiness. For the best texture, cook the pumpkin just until fork-tender so the pieces hold their shape in the creamy coconut sauce.
