Pumpkin Maharani Recipe

Name: Pumpkin Maharani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Hokkaido Pumpkin; 1/2 whole Onion; 1 clove Garlic; 2 Tablespoons Butter; 1/2 teaspoons Salt; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Curry; 2 teaspoons Turmeric; 1/4 teaspoons Coriander; 1/2 teaspoons Pumpkin Spice; 1/2 teaspoons Ginger; 1 can (15 Oz. Size) Diced Tomatoes; 1/2 cups Tomato Puree; 1 cup Basmati Rice; 1/2 cups Heavy Cream; 1/4 cups Parsley, Dried

Servings: persons

1/2 whole Hokkaido Pumpkin
1/2 whole Onion
1 clove Garlic
2 Tablespoons Butter
1/2 teaspoons Salt
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Curry
2 teaspoons Turmeric
1/4 teaspoons Coriander
1/2 teaspoons Pumpkin Spice
1/2 teaspoons Ginger
1 can (15 Oz. Size) Diced Tomatoes
1/2 cups Tomato Puree
1 cup Basmati Rice
1/2 cups Heavy Cream
1/4 cups Parsley, Dried

1
Wash the pumpkin and remove the seeds, and then cut pumpkin into bite-size pieces.
2
Dice the onion, mince the garlic.
3
Heat butter in a heavy pan.
4
Add onion, garlic and pumpkin and roast for a couple of minutes.
5
Stir in spices and allow them to roast just a bit, until they release their aroma.
6
Add diced tomatoes and tomato puree, stir everything together.
7
Cover and let simmer on low or medium-low heat until the pumpkin is tender, about 15 minutes.
8
(This is also the time basmati rice will need to cook, so start the rice while the pumpkin is simmering.
9
Cook rice according to package instructions.)
10
Just before serving, add cream and parsley to the pumpkin mixture.
11
Adjust seasonings as necessary.
12
Serves three good eaters, or four regular eaters.
13
Enjoy!

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 whole Hokkaido Pumpkin, 1/2 whole Onion, 1 clove Garlic, 2 Tablespoons Butter, and more.

Yes, Pumpkin Maharani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Maharani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions