Pumpkin & Spice Make Everything Nice

Indulge in the savory flavors of fall.


Pumpkin Stew

Chef Jim Victoria, Haile Village Bistro

On those blustery fall nights, why not try a heaping ladle of pumpkin stew seasoned with holiday go-to flavors? Rosemary joins the festivities along with turmeric, and a variety of legumes set center stage for velvety chunks of fresh stewed pumpkin.


  • 1½ ounces butter
  • 2 tablespoons flour
  • 1 teaspoon each turmeric, cinnamon and black pepper
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 3 sprigs rosemary
  • 2 bay leaves
  • 1 clove garlic, chopped
  • 7 ounces lentils
  • 7 dry ounces red kidney beans or one can of 16oz red kidney beans
  • 7 ounces dry garbanzo beans or one can of 16oz garbanzo beans
  • 32 ounces vegetable stock
  • 1 and ½ pounds fresh, peeled pumpkin (total chopped weight)
  • small bunch parsley, chopped
  • 2 tablespoons red wine vinegar
  • 4 tablespoons sour cream


Soak the lentils and dry beans separately in water for at least 4 hours or preferably overnight, then boil them separately till tender.

In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves. After a few minutes add the chopped garlic. When all have nicely softened, mix in flour, turmeric, cinnamon and black pepper, stir for another 2 minutes. Add precooked lentils, and beans (or the canned beans and lentils), vegetable stock and vinegar. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.

Cut 1 and ½ pounds of peeled pumpkin into large chunks. Add to the stew, season with salt and more black pepper if needed, and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.

When the stew is almost ready, add the chopped parsley.

To make the stew creamier, remove a small bowlful to a food processor and blitz it with 2 ounces of stock. Pour it back in and the stew becomes instantly more velvety.

Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.


Pumpkin Spiced Lassi

Chef-Owner Omar Oselimo, Reggae Shack Café and Southern Charm Kitchen

The pumpkin spice lassi is a fall twist on an Indian classic. Paired with a shot of Grand Marnier this unique libation will add some kick to your Thanksgiving Day preparations.


  • 9 oz. plain yogurt
  • 2 cup whole milk
  • 2 cup cooked pumpkin pulp
  • 1/3 cup sugar
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp salt
  • One shot of Grand Marnie (optional)


Put all the ingredients into a blender and blend for 2 minutes. Pour into individual glasses and serve. The Lassi can be kept refrigerated for up to 24 hours.


Pumpkin Spiced Samosa

Chef-Owner Omar Oselimo, Reggae Shack Café and Southern Charm Kitchen

Sip the flavors of nutmeg, ginger and cinnamon while enjoying crunchy pouches of pumpkin and spiced raisins. Somosas are customarily stuffed with savory filling but this Jamaican inspired flavor pocket is just sweet enough for your dessert platter.


  • 2 cups flour
  • 1 tsp cinnamon powder (flat)
  • ½ tsp salt
  • 2 tsp oil water


  • 2 1/2 cups pumpkin, cut into 1/2 inch cubes
  • ½ tsp nutmeg
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup brown sugar
  • 3 tablespoons raisins, soaked in warm water (optional)
  • 1 tsp ground ginger


Mix the flour cinnamon and oil. Add water and knead until dough is stiff. This dough does not require a lot of kneading. Dough should not be sticky, some cracks will still form. Let dough sit for 15 minutes.

In a bowl, mix the dry spices together. Heat a tablespoon of oil in a large pan in mediumhigh heat. Add the spices and heat until fragrant. Add all of the dry spices and stir to coat with oil and spices. Reduce the heat. Add 2 tablespoons of water, cover and cook until pumpkin is tender. Add raisins and stir. Remove from heat, allow to cool slightly.


Divide the dough into four balls. Roll a dough ball into an oval then cut the oval in half. Wet the edges of the half-oval to help seal the samosa. Fold the flat cut edge of the oval together, forming a cone. Fill the cone with the vegetable mixture. Fold the rounded top over the cone and seal. Set the completed cone on a floured surface.


Heat oil to 350 F. Fry samosas until they are golden brown. Carefully remove and place samosas on a paper towel lined plate to absorb excess oil.