Fall is here and so is Halloween, so we made our trip to the farm with the kids. It is a yearly ritual for us, picking the pumpkins, taking a hay ride through the mazes and petting and feeding the farm animals. This time the animals would not eat at all. I guess they were too tired & bored with all the zillion kids feeding them. They just sat in the shade and chewed on with a drowsy look.
Along with the pumpkins & the animals were some very pretty but monster size sunflowers.
Can you spy the bee?
The eye of the pumpkin?
This Group of Jack O Lanterns are going to ITB OCTOBER: Halloween Pumpkins.
The Jack O Lantern is going to DK’S Pumpgrins.
Now for the Spicy…
Pumpkin with Homemade Harissa
I have never used such a spicy sauce with pumpkin before. But sweet of the pumpkin flesh was very well complemented with the spice of the Harissa.
2 tablespoons Olive Oil
1/2 teaspoon Roasted Cumin Powder
1 tablespoon of Tomato Puree
3 Tablespoons of Harissa
1 Small Yellow Onion Cut into half and sliced into to thin slices
1/2 cup Chopped Fresh Cilantro/Coriander
2 cups of Yellow Pumpkin Cubed
Heat Oil in a thick bottomed flat Pan. Add the onion slices and stir fry till they are glazed and just start to brown.
Add the cubed pumpkins and sea salt and fry tossing them around at high heat till the sides of the pumpkin start to brown.
Add the Harissa, tomato puree ( adjust the quantity of the Harissa.. use less if you want it less spicy) and stir till the sauce coats the pumpkins.
Add the chopped cilantro & the roasted ground Cumin and stir it for about 5 minutes. Cover it and cook at low heat till the pumpkins are soft enough to be pierced with a fork easily.
Serve with Flat Breads, Rice, Couscous or as an accompaniment to any dish.