5 Indian Pumpkin Dishes to Eat during Halloween

Pumpkin dishes are a delicious and creative way to celebrate Halloween, a holiday where pumpkins are not only carved into spooky jack-o’-lanterns but also transformed into hearty, flavorful meals.

In India, pumpkins have long been used in a variety of traditional recipes that bring out their natural sweetness and versatility.

From comforting curries to savoury parathas, Indian pumpkin dishes offer a unique twist on seasonal cooking.

As Halloween approaches, it’s the perfect time to explore how this vibrant vegetable can be enjoyed in different forms, adding both flavour and festivity to your table.

Whether you’re looking for a savoury snack or a rich, spiced dessert, these five Indian pumpkin dishes are a must-try this Halloween season.

Pumpkin Coconut Curry

This pumpkin coconut curry is a good warming dish to eat in cold weather.

The slight kick is nicely balanced by the cooling coconut sauce. Dry roasted cashews and fresh coriander add more vibrancy and texture.

Given that pumpkin is a staple feature during Halloween, it is the perfect time to make this dish.

Ingredients

• 600g pumpkin, cut into equal-sized cubes
• 2 tbsp canola oil
• 1 tsp black mustard seeds
• 1 Red onion, finely chopped
• 4 Garlic cloves, finely chopped
• 4 tsp ginger, finely grated
• 1 tsp cumin powder
• 1 Red chilli, sliced
• ¼ tsp chilli powder
• 1½ tsp garam masala
• 1½ tsp coriander powder
• 1 tsp turmeric
• 1 tsp cinnamon
• 1½ tsp maple syrup
• A handful of coriander, stalks chopped
• 1 can full-fat coconut milk
• 1½ can chopped tomatoes
• Salt to taste
• Lime wedges, to serve
• A handful of cashews, lightly toasted and chopped

Method

1. Heat oil over medium heat in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and stir occasionally until they begin to pop.
2. After about a minute, add the chopped onion and fry until softened.
3. Add garlic, ginger, fresh chilli and coriander stalks and cook for 2 minutes, stirring regularly.
4. Sprinkle in the ground spices and a teaspoon of salt. Reduce the heat and ensure everything is coated in the spices. Cook until fragrant.
5. Add the tomatoes and 60 millilitres of water. Cook for 2 minutes until the tomatoes become mushy.
6. Add the pumpkin and pour in the coconut milk. Bring to a gentle boil then cover the pan and simmer until the pumpkin is tender.
7. Check for seasoning and add the desired amount to maple syrup.
8. Garnish with coriander leaves and chopped cashews and serve with rice or naan.

This recipe was inspired by Lazy Cat Kitchen.

Pumpkin Halwa

Pumpkin halwa is a rich, flavorful dessert made from the soft, plump flesh of pumpkin, perfect for creating a sweet, velvety pudding.

This delightful dish offers a unique twist on the traditional dessert.

Its warm, spiced flavours pair wonderfully with a scoop of whipped cream or vanilla ice cream, perfect for the Halloween festivities.

Ingredients

• 500g pumpkin, peeled and grated
• 250g brown sugar
• 50ml milk
• 4 tbsp ghee
• 10 cardamoms, ground
• 20 Cashew nuts

Method

1. Heat one teaspoon of ghee in a pan and roast the cashew nuts until they turn golden brown, about 2-3 minutes. Remove the cashews and set them aside.
2. Add a bit more ghee to the pan and sauté the pumpkin for about 10 minutes. Pour in the milk and cook until the pumpkin reaches a dry consistency.
3. Stir in the sugar, increase the heat, and stir to evaporate any excess liquid.
4. Add the remaining ghee and crushed cardamom, continuing to stir until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5. Once the halwa has cooled, sprinkle with the toasted cashews and serve at room temperature.

This recipe was inspired by Hari Ghotra.

Pumpkin Masala Puri

The pumpkin adds a subtle sweetness that balances the warm spices, making these puris a delicious, savoury snack or meal.

Perfect for the spooky season, pumpkin masala puris incorporate the iconic seasonal vegetable in a fun and creative way.

Their vibrant colour and comforting flavours make them a festive addition to any Halloween gathering, offering a unique, savoury alternative to typical Halloween treats.

Ingredients

• 250g yellow pumpkin, peeled and chopped
• 1½ cups wheat flour
• 2 tbsp gram flour
• 2 tbsp semolina
• 1½ tbsp fresh mint
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ¼ tsp turmeric
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• Salt to taste
• Oil for frying

Method

1. Pressure cook the pumpkin with a cup of water for 3 whistles on medium heat. Once cooled completely, squeeze and mash the pumpkin.
2. Transfer the mashed pumpkin to a bowl, add all the ingredients, and mix to form a medium-thick dough.
3. Cover the dough and let it rest for 10 minutes. After resting, knead the dough well and shape it into small balls.
4. Dust the dough balls with dry flour and roll them out into medium-thick discs.
5. Heat oil in a deep pan, then carefully add the rolled puris to the hot oil. Gently press them with a spatula to help them puff up.
6. Once golden on one side, flip the puri and cook the other side until golden. Remove from the pan and drain on a paper napkin.

This recipe was inspired by Maayeka.

Vegan Pumpkin Samosa

Not only is this recipe ideal for Halloween but it is also suitable for vegans.

This mildly spiced snack is a tasty twist on the conventional filling that would normally include potato.

The pumpkin adds colour and a subtle sweetness.

Ingredients

• 380g pumpkin, diced
• 2 tbsp curry powder
• A pinch of salt
• 100ml water
• 1 Onion, finely diced
• 20ml vegetable oil
• 150g frozen peas
• 6 sheets filo pastry
• 40g vegan butter

Method

1. Place the diced pumpkin in a pan with one tablespoon of curry powder, a pinch of salt, and some water.
2. Bring the mixture to a boil, cover, and reduce the heat to simmer for 8-10 minutes, stirring occasionally until the pumpkin softens. Remove the lid and cook for another 1-2 minutes until most of the liquid evaporates. Take the pan off the heat and mash the pumpkin.
3. Heat oil in a large frying pan. Add the chopped onion and fry for about two minutes. Stir in the remaining curry powder to coat the onions, and cook for another 2 minutes.
4. Remove the pan from the heat and stir in the frozen peas and mashed pumpkin. Set the mixture aside to cool.
5. Preheat the oven to 180°C.
6. Cut each sheet of filo pastry in half lengthwise, making 12 strips. Cover the pastry with a damp tea towel.
7. Melt the butter, and using one filo strip at a time, place 2 tablespoons of the pumpkin and pea filling near the bottom edge.
8. Fold one corner over the filling to form a triangle, then continue folding the triangle over itself along the strip until you reach the end.
9. Brush the top and bottom of the samosa with melted butter and place on a lined baking tray.
10. Repeat the process for all 12 samosas, then bake them in the oven for 15-18 minutes until crisp and golden.
11. Serve warm with mango chutney.

This recipe was inspired by Especially Vegan.

Pumpkin Paratha

This paratha recipe puts pumpkin at the forefront as it is mixed with the flour instead of being part of the filling.

The pumpkin adds a subtle sweetness and moisture, making the paratha soft, nutritious, and perfect for breakfast or a light meal.

This seasonal twist on the traditional paratha is especially popular in Autumn.

Ingredients

• 2 cups wheat flour
• 1¾ cups yellow pumpkin, peeled cubed
• 2 tbsp oil
• ½ tsp sugar
• Salt to taste
• Oil for smearing

Method

1. Place the pumpkin pieces on a steamer plate and cook them in a pressure cooker for one whistle. Once cooked, transfer the pumpkin to a mixing bowl and mash.
2. Add wheat flour, salt, sugar, and oil to the mashed pumpkin. After mixing the ingredients, knead into a dough. Cover the dough and let it rest for 15 minutes.
3. After resting, knead the dough again to smoothen it. Divide the dough into 8 equal-sized balls, keeping them covered. Dust the countertop with flour and take one portion of the dough. Roll it out like you would for a regular chapati.
4. Smear a few drops of oil over the rolled dough and lightly sprinkle some flour. Starting from the top, tightly roll the dough. Once rolled, use a knife to split the roll into two, leaving one end intact. Coil the dough in a twisted manner, pressing tightly as you go. Dust the dough again and spread it out thinly.
5. Heat a griddle and place the paratha on it. Cook over medium heat, smearing a little oil on both sides.
6. Once golden spots appear on both sides, remove the paratha and store it in a hot pack. Repeat the process with the remaining dough balls.

This recipe was inspired by Rak’s Kitchen.

Incorporating Indian pumpkin dishes into your Halloween celebrations is a flavorful way to embrace the season’s iconic vegetable while enjoying the rich diversity of Indian cuisine.

From savoury curries to crispy parathas and sweet halwa, these dishes showcase the pumpkin’s versatility and ability to transform into something truly special.

Whether you’re hosting a Halloween party or simply looking for a comforting Autumn meal, these recipes are sure to delight your taste buds.