Carved jack o’ lanterns, spooky costumes, trick-or-treating – it’s that ghoulish time of 12 months again! But while we do enjoy dressing up and observing the omnipresent orange and black themes around town, truth be told, we’re most enthusiastic about the flavors of Fall. With Halloween just across the corner, it couldn’t be more timely to feature recipes of the season’s most iconic food symbol, the fantastic pumpkin!
Barely different from the visibly shiny orange pumpkins typically grown in North America, local pumpkin in The Bahamas is of a Caribbean variety generally known as “calabaza”, “Caribbean pumpkin”, or scientifically because the Cucurbita moshata. While its flesh is just as orange, the outside is green, or sometimes a buttery yellow with green and white speckles. Nonetheless, its flavor is just as intense, if not smoother and just a little bit sweeter than the North American version. These splendid squashes are plentiful on the islands year-round and should you’re trying to find them, you possibly can often find them at local farmers’ markets in Nassau.
Without further adieu, we introduce our most favorite ways to devour local Bahamian pumpkin- just in time for the celebrations! PS: we won’t mind in any respect if any of those recipes are swapped with pumpkins you will discover nearby, whichever variety that could be.
Caribbean Pumpkin Latte
Credit: Crucian Contessa
Adapted from Crucian Contessa, this tasty combination of cloves, cinnamon, and vanilla together with the flavour of the West Indian Pumpkin is golden (no pun intended). You may do this treat on a cool Fall morning. We promise, it’s good to the last drop!
Ingredients:
-
- 3/4 cups coconut milk
- 3/4 cups almond milk
- 1 teaspoon vanilla
- 2 tablespoons fresh pumpkin puree
- 1 sprig of fresh mace, or pinch of ground mace
- 1/4 teaspoon cinnamon
- 1/2 teaspoon almond extract
- 1 teaspoon freshly grated ginger
- Pinch of ground clove
- Tiny pinch of salt
- 2 shots of espresso or 1/2 cup strong brewed coffee
- Sweetener of your alternative (sugar, honey, etc.)
- Whipped cream or milk foam and additional cinnamon for garnishing
Directions:
- In a small sauce pan, add coconut and almond milks, fresh pumpkin puree, cinnamon, ginger, clove, and salt
- Simmer the mixture on medium-low heat for about 10 to quarter-hour. Add vanilla and almond extracts
- Remove from the warmth and pour through a high quality sieve
- Add the coffee/espresso and sweeteners to taste, and a garnish of whipped cream or steamed milk foam and additional cinnamon for dusting (optional)
- Savour each delightful sip
Beef, Sweet Potato & Local Pumpkin Stew
Credit: Caribbean Pot
When the mercury drops, battle it back with a hearty beef stew. Additions of roasted sweet potato and native pumpkin enhance the soup’s flavors while warming up the mind, body and soul! Finish the dish with fresh herbs and serve hot.
Ingredients:
- 2-3 lbs beef bones
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots
- 1 large onion
- 2 stalks celery
- 2 large sweet potatoes
- 1 medium butternut squash
- 2-3 cups diced pumpkin
- Beef stock
- 3 cloves garlic
- 3 tablespoon olive oil (divided)
- 4 sprigs thyme
- 1 scotch bonnet (goat) pepper
- 2 tablespoon chopped parsley
- 1 stock cube
- 2 scallions
- 3-4 allspice berries
Directions: Follow each step of the soup making process on this video here.
Native Pumpkin & Rice
Credit: Caribbean Pot
This straightforward yet tasty vegetarian pumpkin rice dish from Chris De La Rosa of Caribbean Pot offers an awesome flavour infusion of peppers and spices grown throughout the Caribbean and Latin America region.
Ingredients:
-
- 2 cups diced pumpkin
- 2 cloves garlic
- 1 medium onion
- 1 scotch bonnet or goat pepper
- 2-3 sprigs fresh thyme
- 1 teaspoon salt
- 2 cups long-grain brown rice
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon grated ginger
- 3 – 3 1/2 veg stock
- Pinch of nutmeg or allspice for taste
Directions: Watch this step-by-step video for helpful suggestions from Chris himself!
Roasted Squash Salad with Warm Cider Vinaigrette
Credit: The Food Network
This classic recipe from Ina Garten aka- Barefoot Contessa- of the Food Network is applicable to any variety of pumpkin or squash- be at liberty to swap in butternut, acorn, etc. We will promise you that it is totally delish for lunch or a lightweight dinner no matter which sort you employ.
Ingredients:
-
- 1 (1 1/2-pound) squash, peeled and three/4-inch) diced
- Olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots (or onions)
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula or spinach, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan (feta or goat cheese work too!)
Directions: Follow together with Ina Garten’s instructional video clip here.
Pumpkin Flan
Credit: Mel from Miami with Love
To top it off with much more sweetness, this Fall dessert is stuffed with pumpkin, cinnamon, caramel, spice, and every thing nice. One of the best part? You even get to make use of pumpkin seeds as a garnish- delightful!
Ingredients:
-
- 1 cup sugar
- 1 cup pureed pumpkin
- 5 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 cup mascarpone cheese, room temperature
- 2 tbsp. cognac (optional)
- Caramel: 1 cup sugar, 1/2 tsp. coarse salt
- Toppings (optional): 1/3 cup pumpkin seeds, 1/4 tsp. cardamom, 2 tbsp. honey, 1/4 cup sweet cocoa nibs
Directions:
- Preheat oven to 350 degrees Fahrenheit
- Fill a big 11×13 baking dish halfway with water, and place dish in the middle rack of the oven
- Whisk all flan ingredients together until smooth, avoiding air bubbles if possible
- Place sugar and salt in a saucepan over medium heat, stirring incessantly until the sugar caramelizes
- As soon as all sugar has melted, pour mixture into the underside of the cake pan to coat it
- Pour flan batter over the caramel
- Seal top of pan tightly with aluminium foil, and place inside the baking dish
- Bake for 40-45 minutes, then remove cake pan and let flan cool completely
- Once at room temperature, place flan within the fridge for 2-3 hours prior to plating
- For topping, drizzle with pumpkin seeds, honey and cardamom. Place on a cookie sheet and bake for 5-7 minutes (Do that while flan remains to be baking if possible)
- To plate flan, remove foil and place a big plate over the cake pan. Then, flip it, allowing caramel to drizzle excessive. Add toppings. Enjoy!
