20 Flavorful Pumpkin Recipes Indian Style Delicious

Fall is here, and what better way to celebrate than with the warm, spiced flavors of pumpkin—Indian style? Whether you’re craving creamy curries, crispy snacks, or sweet treats, we’ve rounded up 20 irresistible recipes that bring a delicious twist to this seasonal favorite. Get ready to spice up your kitchen with these vibrant, flavor-packed dishes—your taste buds (and family) will thank you!

Pumpkin Coconut Curry

This creamy, warmly spiced curry is the ultimate comfort food—sweet pumpkin, rich coconut milk, and a hint of heat come together in one cozy bowl.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (15-oz) can pumpkin puree
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp red curry paste, stirring to coat the onions. Cook for 1 minute to deepen the flavor.
3. Pour in the pumpkin puree, coconut milk, and 1 cup vegetable broth, whisking until smooth. Stir in 1 tbsp brown sugar, 1 tsp turmeric, and 1/2 tsp salt.
4. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the lime juice.
5. Garnish with cilantro and serve over rice. The magic here? The pumpkin makes it luxuriously thick without heavy cream—just wait for that velvety first bite.

Tip: For extra texture, top with toasted coconut flakes or roasted chickpeas.

Spicy Pumpkin Sabzi

This vibrant, warming sabzi is packed with cozy spices and just the right kick—perfect for spooning over rice or scooping up with fresh roti.

Ingredients:

• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 small pumpkin (about 3 cups), peeled and diced into 1-inch cubes
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 cup water
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the onion and cook for 4–5 minutes until soft. Stir in 2 garlic cloves and 1 tbsp ginger, cooking for 1 minute.
3. Toss in the pumpkin, followed by 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cayenne, and 1 tsp salt. Stir to coat evenly.
4. Pour in 1/2 cup water, cover, and simmer for 15–18 minutes until the pumpkin is tender but holds its shape.
5. Uncover, stir in 1 tbsp lemon juice, and cook for 2 minutes to meld flavors. Garnish with cilantro.

The magic here? The pumpkin stays slightly toothsome, soaking up all those bold spices without turning mushy.

Tip: For extra depth, swap half the water with coconut milk—it’ll add a creamy richness.

Pumpkin Dal Fry

This cozy Pumpkin Dal Fry is a hearty, spiced lentil stew with sweet pumpkin—comfort food that’s as nourishing as it is flavorful.

Ingredients:

• 1 cup red lentils (masoor dal), rinsed
• 2 cups diced pumpkin (½-inch cubes)
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 green chili, slit lengthwise (optional)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala
• 1 tsp salt
• 3 cups water
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. In a pot, combine the lentils, pumpkin, and water. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes, skimming foam occasionally, until lentils are tender.
2. Meanwhile, heat the ghee in a skillet over medium. Add the 1 tsp cumin seeds and let sizzle for 10 seconds. Stir in the onion and cook for 5 minutes until soft. Add the garlic, ginger, and green chili; cook for 1 minute.
3. Stir in the 1 tsp turmeric, 1 tsp coriander, ½ tsp garam masala, and 1 tsp salt. Cook for 30 seconds until fragrant, then scrape the mixture into the lentil pot.
4. Simmer together for 10 minutes, stirring occasionally, until the pumpkin breaks down slightly and the dal thickens. Stir in the cilantro and lemon juice.

The pumpkin melts into the dal, adding a subtle sweetness that balances the warm spices—no cream needed for richness!

Tip: For extra depth, toast whole spices (like cumin or mustard seeds) in the ghee before adding the onion.

Pumpkin Halwa

This rich, spiced Indian dessert is like pumpkin pie’s caramelized cousin—stirred slowly until glossy and fragrant.

Ingredients

• 4 cups grated fresh pumpkin (about 1 small sugar pumpkin)
• 1/2 cup ghee or unsalted butter
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 2 tbsp chopped pistachios or almonds (for garnish)

Instructions

1. In a heavy-bottomed pan, melt 1/2 cup ghee over medium heat. Add the grated pumpkin and sauté, stirring often, for 10 minutes until it softens and releases moisture.
2. Pour in 1 cup whole milk and simmer, stirring occasionally, for 15 minutes until the milk reduces and the mixture thickens.
3. Add 3/4 cup sugar, 1/2 tsp cardamom, and 1/4 tsp nutmeg. Cook for another 20–25 minutes, stirring constantly, until the halwa pulls away from the pan and turns a deep orange with a fudge-like texture.
4. Garnish with 2 tbsp chopped pistachios and serve warm. The halwa firms up as it cools, but it’s dreamiest when the edges are still slightly caramelized from the pan.

Tip: For extra depth, brown the butter lightly before adding the pumpkin—it adds a toasty note that plays beautifully with the spices.

Pumpkin Kootu

This South Indian-inspired pumpkin kootu is a comforting hug in a bowl—creamy coconut milk balances earthy lentils and sweet pumpkin for a dish that’s hearty yet light.

Ingredients

• 1 cup yellow lentils (toor dal), rinsed
• 2 cups peeled, diced pumpkin (1/2-inch cubes)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 dried red chili, broken in half
• 10 fresh curry leaves
• 1/2 tsp turmeric
• 1/2 cup canned coconut milk (full-fat)
• 1 tsp salt
• 1/4 tsp asafoetida (hing)

Instructions

1. Cook the lentils: In a saucepan, combine lentils with 3 cups water. Simmer uncovered for 20 minutes until tender, skimming foam. Mash lightly with a spoon.
2. Add the pumpkin and 1/2 tsp turmeric. Cook for 8 minutes until pumpkin is fork-tender but holds its shape.
3. Heat coconut oil in a small skillet over medium. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 dried red chili, 10 curry leaves, and 1/4 tsp asafoetida. Sizzle for 30 seconds until fragrant.
4. Pour the tempering over the lentils, then stir in 1/2 cup coconut milk and 1 tsp salt. Simmer 2 minutes to blend flavors.

The magic here? The tempering—those toasted spices and crackled curry leaves—adds a smoky depth that plays off the pumpkin’s natural sweetness.

Tip: For extra richness, swap 1/4 cup water with coconut milk when cooking the lentils.

Pumpkin Paratha

These spiced, flaky flatbreads are the perfect way to sneak a little extra veg into your day—without skimping on flavor.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 2 cups whole wheat flour, plus extra for dusting
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 tbsp melted ghee or butter, divided
• 1/4 cup warm water (adjust as needed)

Instructions

1. In a large bowl, mix the pumpkin puree, whole wheat flour, 1 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne. Add 1 tbsp melted ghee and knead into a soft dough, adding warm water 1 tbsp at a time until it comes together smoothly.
2. Divide the dough into 8 equal balls. On a floured surface, roll each into a 6-inch circle, dusting lightly with flour to prevent sticking.
3. Heat a skillet over medium heat. Cook each paratha for 2 minutes per side, brushing lightly with the remaining 1 tbsp ghee until golden brown spots appear.

The pumpkin keeps these parathas tender while the spices add a warm, earthy kick—no dipping sauce required!

Tip: For extra flaky layers, fold the rolled dough into quarters before rolling it out again.

Pumpkin Sambar

This cozy, spiced lentil stew is a South Indian classic with a fall-friendly twist—sweet pumpkin melts into the tangy broth for the ultimate comfort bowl.

Ingredients

• 1 cup yellow lentils (toor dal)
• 2 cups diced pumpkin (½-inch cubes)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 dried red chili, broken in half
• 10 fresh curry leaves
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp sambar powder
• ½ tsp turmeric
• 1½ tsp salt
• 1 tbsp tamarind paste (or 2 tsp lime juice)
• 2 cups water
• 2 tbsp chopped cilantro

Instructions

1. Rinse lentils, then simmer in 3 cups water until tender (20 minutes). Mash lightly and set aside.
2. Heat coconut oil in a pot over medium. Add 1 tsp mustard seeds, ½ tsp cumin seeds, and the dried red chili. When seeds pop, add curry leaves, onion, and garlic. Sauté 3 minutes until golden.
3. Stir in pumpkin, 1 tbsp sambar powder, ½ tsp turmeric, and 1½ tsp salt. Cook 2 minutes to toast spices.
4. Add mashed lentils, 1 tbsp tamarind paste, and 2 cups water. Simmer 15 minutes until pumpkin is fork-tender.
5. Garnish with cilantro. Serve warm with rice or flatbread.

The pumpkin softens into the broth, thickening it naturally while balancing the sambar’s signature tangy heat. A spoonful feels like a hug!

Tip: For extra depth, toast the sambar powder in a dry pan for 30 seconds before adding.

Pumpkin Rasam

This cozy, spiced South Indian soup blends sweet pumpkin with tangy tamarind and warming spices—perfect for chilly evenings when you crave something light yet comforting.

Ingredients:

• 2 cups diced pumpkin (½-inch cubes)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 dried red chili, broken in half
• 10 fresh curry leaves
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1½ tbsp rasam powder
• 1½ tbsp tamarind paste
• 4 cups water
• ½ tsp salt
• 2 tbsp chopped cilantro

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium. Add 1 tsp mustard seeds, ½ tsp cumin seeds, and 1 dried red chili. Sizzle for 30 seconds until fragrant.
2. Stir in 10 curry leaves, 1 tbsp ginger, and 2 minced garlic cloves. Cook for 1 minute until golden.
3. Add pumpkin and toss to coat. Stir in 1½ tbsp rasam powder and 1½ tbsp tamarind paste, then pour in 4 cups water and ½ tsp salt. Bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes until pumpkin is tender. Mash lightly with a spoon to thicken slightly.
5. Garnish with 2 tbsp cilantro and serve hot.

The magic here? The pumpkin softens just enough to thicken the broth while keeping its shape, giving each spoonful a velvety texture against the spicy-tangy broth.

Tip: For extra depth, roast the pumpkin cubes at 400°F for 20 minutes before adding to the pot.

Pumpkin Payasam

This creamy South Indian dessert is like pumpkin pie in pudding form—warmly spiced, luxuriously smooth, and impossible to resist.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 4 cups whole milk
• 1/2 cup basmati rice, rinsed
• 1/2 cup granulated sugar
• 1/4 tsp cardamom powder
• 1 tbsp ghee (or unsalted butter)
• 10 raw cashews
• 1 tbsp golden raisins
• Pinch of saffron threads (optional)

Instructions:

1. In a heavy pot, heat 1 tbsp ghee over medium. Fry 10 raw cashews and 1 tbsp golden raisins for 1 minute until cashews are golden. Set aside.
2. In the same pot, combine 4 cups whole milk, 1/2 cup rinsed basmati rice, and 1 cup pumpkin puree. Bring to a gentle boil, stirring often.
3. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until rice is tender and milk thickens slightly.
4. Stir in 1/2 cup sugar, 1/4 tsp cardamom powder, and a pinch of saffron (if using). Cook 5 more minutes until sugar dissolves.
5. Remove from heat. Garnish with fried cashews and raisins.

The magic here? The rice thickens the payasam naturally, giving it a velvety texture without cream. Serve warm or chilled—it’s divine either way.

Tip: For extra richness, swap 1 cup milk with coconut milk.

Pumpkin Bharta

This creamy, spiced pumpkin mash is like a hug in a bowl—rich, smoky, and perfect for scooping up with warm naan or fluffy rice.

Ingredients:

• 2 cups roasted pumpkin puree (or 1 small sugar pumpkin, roasted and mashed)
• 2 tbsp ghee or neutral oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp heavy cream or coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a skillet over medium. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 5 minutes until soft. Stir in garlic, 1/2 tsp turmeric, 1 tsp garam masala, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute to bloom the spices.
3. Fold in pumpkin puree and cook for 5 minutes, stirring often. Pour in 1 tbsp cream and simmer for 2 minutes until velvety.
4. Garnish with cilantro and serve warm. The smoky paprika and creamy texture make this bharta stand out—it’s like autumn’s answer to butter chicken!

Tip: For extra depth, char the pumpkin directly over a gas flame before mashing.

Pumpkin Raita

This creamy, lightly spiced pumpkin raita is a refreshing twist on the classic yogurt side—perfect for balancing rich curries or scooping up with warm naan.

Ingredients

• 1 cup plain whole-milk yogurt
• 1 cup grated raw pumpkin (packed)
• 1 tbsp olive oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp chopped fresh cilantro
• 1 small green chili, finely minced (optional)

Instructions

1. Heat 1 tbsp olive oil in a small skillet over medium. Add 1/2 tsp cumin seeds; toast for 30 seconds until fragrant. Stir in 1/4 tsp turmeric and 1 cup grated pumpkin. Cook for 3–4 minutes, stirring often, until pumpkin softens but still has a slight crunch. Let cool slightly.
2. In a bowl, whisk 1 cup yogurt until smooth. Fold in the pumpkin mixture, 1/2 tsp salt, 1 tbsp cilantro, and 1 minced green chili (if using). Chill for at least 30 minutes before serving.

The raita’s magic is in the contrast—cool yogurt against the earthy, warmly spiced pumpkin. It’s a texture lover’s dream!

Tip: For extra creaminess, use Greek yogurt and add a splash of water to loosen.

Pumpkin Poriyal

This vibrant pumpkin poriyal is a quick, coconut-kissed side dish that turns humble squash into something special—perfect for brightening up weeknight dinners.

Ingredients

• 2 cups peeled and diced pumpkin (1/2-inch cubes)
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken in half
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup grated fresh coconut (or unsweetened shredded)
• 1 tbsp chopped cilantro

Instructions

1. Heat coconut oil in a skillet over medium. Add mustard seeds and dried red chili; cover and let seeds pop (about 30 seconds).
2. Add pumpkin, turmeric, and salt. Stir to coat, then cook uncovered for 8–10 minutes, stirring occasionally, until pumpkin is tender but still holds its shape.
3. Fold in grated coconut and cook 1 minute more. Garnish with cilantro.

The magic here? The pumpkin stays just firm enough to contrast with the fluffy coconut, while the chili gives a sneaky warmth. Tip: For extra crunch, swap half the coconut with toasted cashews.

Pumpkin Chutney

This sweet-spicy pumpkin chutney is a knockout condiment—perfect for glazing roasted meats or spooning over sharp cheddar on crackers.

Ingredients:

• 4 cups peeled, diced pumpkin (½-inch cubes)
• 1 cup apple cider vinegar
• ¾ cup packed brown sugar
• 1 medium yellow onion, finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• ½ tsp ground cinnamon
• ¼ tsp crushed red pepper flakes
• ½ tsp kosher salt

Instructions:

1. In a medium saucepan, combine pumpkin, apple cider vinegar, brown sugar, onion, ginger, mustard seeds, cinnamon, red pepper flakes, and salt. Stir over medium heat until sugar dissolves.
2. Reduce heat to low and simmer uncovered for 35–40 minutes, stirring occasionally, until pumpkin is tender and liquid thickens to a syrupy glaze.
3. Remove from heat and let cool slightly. Serve warm or transfer to jars and refrigerate for up to 2 weeks.

The magic here is in the balance—tangy vinegar and warm spices tame the pumpkin’s sweetness without overpowering it.

Tip: For a smoother texture, mash lightly with a fork after cooking.

Pumpkin Pakora

These crispy, spiced pumpkin fritters are the perfect way to use up leftover pumpkin—golden on the outside, tender inside, and packed with warm flavors.

Ingredients:

• 1 cup grated pumpkin (packed)
• 1 cup chickpea flour (besan)
• 1 small onion, finely chopped
• 1 green chili, minced (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup water (plus more if needed)
• Oil for frying (about 2 cups)

Instructions:

1. In a large bowl, mix grated pumpkin, chickpea flour, onion, green chili, cilantro, cumin seeds, garam masala, turmeric, salt, and baking soda.
2. Add 1/4 cup water and stir until a thick batter forms (add 1 tbsp more water if too dry). The mixture should cling to a spoon but drop slowly.
3. Heat oil in a deep skillet to 350°F over medium heat. Drop heaping tablespoonfuls of batter into the oil, frying 4–5 at a time to avoid crowding.
4. Fry for 3–4 minutes, flipping once, until deep golden brown. Drain on paper towels.

The magic here? Chickpea flour gives these pakoras an extra-crisp texture while letting the pumpkin’s sweetness shine. Serve with mint chutney for a knockout snack.

Tip: For extra crunch, let the batter rest 10 minutes before frying—this helps the chickpea flour hydrate fully.

Pumpkin Thepla

These spiced, soft flatbreads are packed with pumpkin’s earthy sweetness and just the right kick of warmth—perfect for a quick breakfast or lunchbox treat.

Ingredients

• 1 cup whole wheat flour
• ½ cup pumpkin puree (unsweetened)
• 2 tbsp yogurt
• 1 tbsp oil, plus extra for cooking
• 1 tsp grated ginger
• 1 tsp red chili powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp salt
• 2 tbsp chopped cilantro

Instructions

1. In a bowl, mix whole wheat flour, pumpkin puree, yogurt, 1 tbsp oil, grated ginger, red chili powder, turmeric, cumin powder, and salt until combined. Knead into a soft dough (add water 1 tsp at a time if too dry). Fold in cilantro.
2. Divide dough into 6 equal balls. Roll each into a thin, 6-inch circle on a floured surface.
3. Heat a skillet over medium. Cook each thepla for 1–2 minutes per side, brushing lightly with oil, until golden brown spots appear.

The pumpkin keeps these theplas irresistibly tender, while the spices add a cozy depth—no dipping sauce needed!

Tip: For extra flaky layers, gently press the cooked thepla with a spatula while hot.

Pumpkin Idli

These fluffy, spiced pumpkin idlis are a cozy twist on the classic South Indian breakfast—naturally sweet, subtly earthy, and perfect with a dollop of coconut chutney.

Ingredients

• 1 cup idli rice (or substitute with regular short-grain rice)
• ½ cup urad dal (split black gram)
• ½ cup pure pumpkin puree (not pie filling)
• ½ tsp fenugreek seeds
• 1 tsp salt
• ½ tsp sugar
• ¼ tsp turmeric
• 1 tbsp ghee or neutral oil, for greasing

Instructions

1. Rinse the rice, urad dal, and fenugreek seeds together until water runs clear. Soak in 3 cups water for 4–6 hours.
2. Drain and blend into a smooth batter, adding water as needed (about ½ cup) until it resembles pancake batter. Transfer to a large bowl.
3. Whisk in pumpkin puree, 1 tsp salt, ½ tsp sugar, and ¼ tsp turmeric. Cover and let ferment overnight (8–12 hours) in a warm place—the batter should rise and bubble slightly.
4. Lightly grease idli molds or a steaming tray with 1 tbsp ghee. Pour batter into molds, filling each ¾ full.
5. Steam for 12–15 minutes over medium-high heat until a toothpick inserted comes out clean. Let rest 2 minutes before unmolding.

The pumpkin keeps these idlis extra tender, while the fenugreek adds a hint of warmth that pairs beautifully with tangy chutneys.

Tip: For a quicker version, use store-bought idli batter—just fold in the pumpkin puree and spices before steaming.

Pumpkin Dosa

This vibrant, spiced pumpkin dosa brings a cozy twist to the classic South Indian crepe—perfect for a savory breakfast or brunch with a seasonal flair.

Ingredients

• 1 cup dosa rice (or regular white rice)
• ¼ cup urad dal (split black gram)
• ½ cup pure pumpkin puree (not pie filling)
• ½ tsp cumin seeds
• ½ tsp red chili powder
• ½ tsp salt
• 2 tbsp vegetable oil, divided
• ¼ cup water (adjust as needed for batter consistency)

Instructions

1. Soak the rice and urad dal together in water for 4–6 hours. Drain, then blend with ¼ cup water until smooth.
2. Stir in pumpkin puree, cumin seeds, red chili powder, and salt. The batter should be slightly thinner than pancake batter; add remaining water if needed.
3. Heat a nonstick skillet over medium heat. Brush with ½ tbsp oil, then ladle ¼ cup batter into the center. Swirl outward in a circular motion to form a thin crepe.
4. Drizzle ½ tsp oil around the edges. Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook for 1 minute more. Repeat with remaining batter, oiling the pan between each dosa.

The pumpkin adds a subtle sweetness and velvety texture, while the spices give it a warm kick—no chutney required!

Tip: For extra crispiness, spread the batter thinner and cook on slightly higher heat.

Pumpkin Laddoo

These melt-in-your-mouth pumpkin laddoos are like little bites of spiced autumn sunshine—no fancy techniques required!

Ingredients:

• 2 cups grated fresh pumpkin (packed)
• 1 cup full-fat powdered milk
• ½ cup granulated sugar
• ¼ cup ghee (divided)
• ½ tsp ground cardamom
• 2 tbsp chopped pistachios (for rolling)

Instructions:

1. Heat 2 tbsp ghee in a nonstick pan over medium. Add grated pumpkin and cook for 8–10 minutes, stirring often, until all moisture evaporates and it turns slightly golden.
2. Reduce heat to low. Add powdered milk, sugar, cardamom, and remaining 2 tbsp ghee. Stir constantly for 3–4 minutes until the mixture pulls away from the pan.
3. Cool slightly until handleable, then roll into 1-inch balls. Press each into chopped pistachios to coat one side.
4. Chill for 30 minutes to firm up before serving.

The magic here? Powdered milk gives these a fudgy texture without any fussy reductions. Store leftovers (if any!) in an airtight container—they get even better the next day.

Tip: For extra richness, swap half the ghee with softened cream cheese when mixing.

Pumpkin Soup with Indian Spices

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups pumpkin puree (or roasted pumpkin)
• 3 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tbsp maple syrup
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in 2 garlic cloves (minced) and 1 tbsp fresh ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), toasting the spices for 30 seconds to bloom their flavors.
3. Stir in the pumpkin puree, followed by 3 cups vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
4. Blend the soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in 1/2 cup coconut milk, 1 tbsp maple syrup, and 1 tsp salt. Simmer for 5 more minutes.
5. Ladle into bowls and garnish with fresh cilantro. Serve warm.

The magic here? The coconut milk adds silkiness while the ginger and spices give it a gentle kick—no bland pumpkin soup here!

Tip: For extra depth, roast your own pumpkin: Toss 1″ cubes with oil and salt, bake at 400°F for 25 minutes until tender, then blend.

Pumpkin Biryani

This fragrant pumpkin biryani is a cozy twist on the classic, with tender squash soaking up warm spices and fluffy basmati rice—perfect for weeknights when you crave something special.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 cups diced pumpkin (1/2-inch cubes)
• 1 medium yellow onion, thinly sliced
• 2 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 green cardamom pods, lightly crushed
• 1 bay leaf
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp salt
• 1 3/4 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. In a heavy pot, heat 2 tbsp ghee over medium. Add 1 tsp cumin seeds, 1 cinnamon stick, 2 cardamom pods, and 1 bay leaf. Sizzle for 30 seconds until fragrant.
2. Add the sliced onion and cook for 5 minutes, stirring, until golden. Stir in 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt.
3. Add the pumpkin and rice, tossing to coat in spices. Pour in 1 3/4 cups water, bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork, garnish with cilantro, and serve.

The pumpkin melts into the rice just enough to add sweetness without turning mushy, while the whole spices perfume every bite. Tip: For extra richness, swap half the water with coconut milk.

Conclusion

From spicy curries to sweet treats, these 20 Flavorful Pumpkin Recipes (Indian Style) bring warmth and excitement to your kitchen! Whether you’re a pumpkin lover or new to its versatility, there’s something here for everyone. Try a recipe (or three!), share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!