I have strong feelings for pumpkins—especially those left shivering in the autumn chill, their faces carved in fright, waiting to rot away after Halloween. The poor thing is the most abused and wasted vegetable of the season, doomed by custom and tradition to a compost grave. Is that its karma—carved, lit, and dumped?
Behind that orange grin lies one of nature’s most nutrient-packed marvels. The pumpkin is not a hollow head—it’s loaded with protein, vitamins A, C, B2, and E, plus potassium, copper, manganese, and iron. Add phosphorus, zinc, and antioxidants that throw punches at cancer cells, and you’ve got yourself a heavyweight bodyguard.
So why waste this orange all-rounder when it can power our bodies rather than just decorate our porches? The internet is brimming with pumpkin recipes—from bread to soup to spicy snacks—that can turn this humble veggie into a culinary superstar.
Back home, my mother had mastered the art of pumpkin indulgence. Her rich, golden pumpkin halwa, garnished with crushed almonds and adorned with a delicate silver “verk,” could make even the pumpkin forget its tragic Halloween fate. Then came Ambal, a ceremonial Dogra delight—sweet, sour, and soul-satisfying—made with tender pumpkin chunks and tangy tamarind. No Dogra function is complete without it.
With such flavour and nutrition packed inside its glowing belly, the pumpkin deserves more than a fleeting candle and a spooky smile. Let’s reclaim it from the doorstep and return it to the dinner table—where it truly shines as a super-veg and an autumn flavour!
- Promod Puri
Promod Puri.com 