Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame. 6. Add 1/2 cup water, cover the utensil and cook (on a low flame) till the pumpkin is soft and ...

Made with natural ingredients, it embraces the zero-waste philosophy by utilizing every part of the pumpkin—its flesh for cooking, its seeds for garnish, and its shell as a cooking vessel.

Drizzle parsley pesto over the top of the soup and garnish with roasted hazelnuts. Melt the butter in a covered saucepan, add the onions and the pumpkin and sweat on a low heat until soft but not ...