The Pumpkin Cookbook edited by Nicola Hill

Once again I am showcasing a cookbook that is out of print! So sorry, folks, but since I chose to cook from this cookbook for the Cookbook Challenge, I guess it shouldn't be a surprise. The Cookbook Challenge hosted by Cynni from She Likes Bento was created to encourage participants to cook from cookbooks that we've owned for a long time but have never cooked from in the past. This adorable little cookbook dedicated entirely to pumpkin recipes has been on my bookshelf for years. I bought The Pumpkin Cookbook [published by Hamlyn, 1996] several years ago from my local Williams-Sonoma during a clearance sale shortly after Halloween, probably in the late 1990s. I just love pumpkins and even have two other cookbooks dedicated to these classic symbols of autumn.

I prepared two recipes from The Pumpkin Cookbook recently. First I made Pumpkin Griddle Cakes that came out just okay. They're a cornmeal based griddle cake or pancake, which I thought would be amazing since I also love cornbread, but in fact, these griddle cakes were very plain. The pumpkin flavor was barely noticeable and it didn't have much other flavor either, even after I added a bit extra cinnamon and nutmeg. They weren't a complete waste, however, since there were no leftovers. But I still won't make them again.

Pumpkin Griddle Cakes

The second recipe I made was a Pumpkin, Chickpea and Banana Curry that caught my eye. If you haven't figured out already from the recipes I've posted on my blog over the years, two foods that I love are pumpkin and curry. So to see these two ingredients together in one recipe, I knew I just had to try it. I wasn't sure how this recipe would go over with my family--my husband isn't a fan of any kind of squash or sweet potato (gasp!) and I imagined everyone objecting to bananas in a savory dish. I decided to halve the recipe just in case it did turn out to be a bad idea, but it turns out the dish was very, very good. The depth of the curry flavor was just right and it tasted quite authentic for an Indian dish. If you're freaked out by bananas in a savory dish, you can leave them out. However, why not give it a try? You might just like it! I was impressed with this dish and would definitely make it again--especially as an entree for vegetarian friends.

I give The Pumpkin Cookbook 3.5 out of 5 stars. Nice variety of recipes, but I think you can find so many more amazing pumpkin recipes in other places these days.

GRADE: B

Pumpkin, Chickpea and Banana Curry

Pumpkin, Chickpea and Banana Curry
adapted from The Pumpkin Cookbook edited by Nicola Hill

2 tablespoons coconut oil (or other vegetable oil), divided
1 small onion, sliced
2 garlic cloves, minced
2 teaspoons grated or minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/4 lb. pumpkin, peeled, seeded and cut into 1/2" cubes
2 tablespoons hot (or mild) curry paste
2 ripe tomatoes
1 small red chili pepper
1/2 teaspoon salt
1 1/2 cups vegetable stock (or water)
1 14 oz. canned chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon garam masala
1 slightly under ripe banana
1-2 tablespoons chopped cilantro

1. Heat 1 tablespoon oil in a saucepan until hot and add onion, garlic, ginger and spices, cooking until onion begins to brown, about 5 minutes.
2. Add the tomatoes, chili pepper, salt and stock (or water) and reduce heat to a simmer, cooking for 5-10 minutes.
3. Toss the chopped pumpkin with the curry paste in a bowl.
4. Heat 1 tablespoon oil in a skillet until hot and add the pumpkin. Fry for 5 minutes or until golden.
5. Add the pumpkin to the simmering tomato and spice mixture. Add the chickpeas, sprinkle with garam masala, cover and cook for 15 minutes or until the pumpkin is tender. (Poke it with a fork or the tip of a knife).
6. Peel and slice the banana into chunks. Add to the pumpkin mixture and cook for a few minutes more until the banana is heated through.
7. Sprinkle with fresh chopped cilantro and serve.

Another Indian feast at home!

I served this pumpkin curry with two other Indian dishes--Orange-Cinnamon Basmati Pilaf [Naarangi Pulao] and Moghul Chicken Korma [Murgh Korma], both recipes prepared from Indiana Regional Classics by Julie Sahni that I reviewed a few weeks ago HERE. I also served it with some left over samosa filling from a few days ago when we made homemade samosas at our last girl scout meeting. Yum!

Cookbook Challenge Update
Here's a review of the recipes I've cooked so far for the Cookbook Challenge.

From Autumn by Susan Branch:
Butternut Shotglass Soup 
Tomato Soup

From Indian Regional Classics by Julie Sahini:
Saffron Pilaf 
Moghul Shrimp in Cream Sauce 
Orange-Cinnamon Basmati Pilaf 
Moghul Chicken Korma

From The Pumpkin Cookbook edited by Nicola Hill:
Pumpkin Griddle Cakes 
Pumpkin, Chickpea and Banana Curry

I signed up for the Creative Croissant Level of 3-5 recipes, which I've already surpassed having made 8 recipes already. However, I did want to cook from five different cookbooks, so I'm still going to try to get to the other two cookbooks before the end of the month. Wish me luck!

The Cookbook Challenge runs through the end of November, so if you'd like to join in, visit Cynni's sign up post HERE. Hope to see you cooking from a much neglected cookbook on your shelves soon!

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Weekend Cooking, a weekly blog event hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food related post to share--a food related book review (fiction or nonfiction), cookbook review, movie review, a recipe, random thoughts, gadgets, food quotations, photographs, etc. Please visit Beth's blog for more information and join the fun! 

Note: your post does not have to be posted on the weekend, but do visit Beth's blog over the weekend to link up your post.