Preparation Time: 40 minutes

Serves 4


  • ¼ cup oil
  • ½ tsp hing
  • 1 tbsp ginger, finely chopped
  • 1 tsp cardamom seeds
  • 1 kg pumpkin cut in cubes
  • 1 tsp salt
  • 1 tsp black pepper, ground
  •  ½ cup parsley


  1. Heat the oil in a large pot
  2. When hot, but not smoking, add hing and fry momentarily
  3. Add ginger and cardamom seeds and cook for 2-3 minutes on low heat
  4. Add pumpkin and stir well to coat pieces with oil
  5. Add enough water to just cover the pumpkin, then add the salt and pepper
  6. Bring to boil, reduce to simmer and cook until the pumpkin is very soft
  7. Remove from heat and mash to a smooth consistency, adding warm water (or milk, coconut milk or cream) if necessary
  8. Serve hot, swirling a spoonful of sour cream or yogurt (optional) through each serve and sprinkle parsley over the top.