Pumpkin, Southwestern Style

By Florence Fabricant

Updated Oct. 11, 2023

Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
(0)
Notes
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Featured in: FOOD; THE PUMPKIN: NOT JUST A PRETTY FACE

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Ingredients

Yield:6 servings
  • 2tablespoons olive oil
  • 2medium onions, chopped
  • 3cloves garlic, minced
  • 2teaspoons pure chili powder
  • 1teaspoon ground cumin
  • Pinch of cinnamon
  • 13-pound pumpkin, peeled, seeded, cored and cut into 1-inch cubes
  • Juice of 1 lime
  • 1cup heavy cream
  • Salt and freshly ground black pepper
  • 2tablespoons chopped fresh coriander
  • 1tablespoon toasted pine nuts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

252 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 754 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a saucepan. Saute the onions until translucent, add the garlic and saute until the vegetables are golden.

  2. Step 2

    Stir in the chili powder, cumin and cinnamon. Cook for a couple of minutes, then add the pumpkin and the lime juice. Toss well with other ingredients in the pan, cover and cook over low heat until the pumpkin is not quite tender, about 15 minutes.

  3. Step 3

    Add the cream, uncover and continue cooking until the cream has thickened and the pumpkin is tender, another five to eight minutes.

  4. Step 4

    Season to taste with salt and pepper, fold in the coriander, transfer to a serving dish and sprinkle with pine nuts.

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