It seems this month, the vegetables are taking centerstage at Kitchen Therapy. I get bouts of thoughts and random cravings, and I feel like exploring the potential of each unique vegetable and dissect it into layers.
This is what I’m doing to the pumpkin – a vegetable that can evoke many emotions.
As a kid, I associated the pumpkin with a witch’s hat and broomstick. It was very late in life that I even touched one – and that too in the form of a delicious ravioli, tossed in a simple, no fuss butter and sage sauce. From then on, it was no turning back. I discovered that a simple balsamic glazed pumpkin in a salad does wonders with a salty cheese and caramelized nuts, but pureed into a sweet pie is even better. Occasionally tossed in garam masala, the pumpkin tastes good with hot phulkas and ghee!
This recipe is inspired by a sudden urge for potatoes in a rich creamy sauce. For a surprising moment of sensibility, I reached out for the pumpkin instead of the potato, but it was short-lasted, before I grabbed the bottle of cream… you know ‘diet, but in moderation’ and all that… so, it’s still oozing with delicious creamy cheesy richness, but with the delicate notes of thyme, nutmeg and pepper. I like a little smattering of breadcrumbs on top for a bit of crunch, but that’s personal.
So go ahead, make these in individual ramekins for 6, or if you have my kind of appetite, then count enough for just 3… just saying it as is!