Pumpkin, Southwestern Style
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
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Ingredients
2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 teaspoons pure chili powder
1 teaspoon ground cumin
Pinch of cinnamon
1 3-pound pumpkin, peeled, seeded, cored and cut into 1-inch cubes
Juice of 1 lime
1 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons chopped fresh coriander
1 tablespoon toasted pine nuts
Nutritional analysis per serving (6 servings)
22 grams carbs; 45 milligrams cholesterol; 270 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 3 grams fiber; 755 milligrams sodium; 4 grams protein; 9 grams sugar
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
- Step 1
Heat the olive oil in a saucepan. Saute the onions until translucent, add the garlic and saute until the vegetables are golden.
- 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.
- Step 3
Add the cream, uncover and continue cooking until the cream has thickened and the pumpkin is tender, another five to eight minutes.
- Step 4
Season to taste with salt and pepper, fold in the coriander, transfer to a serving dish and sprinkle with pine nuts.
Private Notes