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Savory Pumpkin Custard

I can feel winter around the corner. When we went for a walk in Pune University in the morning, I could smell wild honeysuckles swirling everywhere. And when it’s just before winter like this time of the years, there are varieties of fresh pumpkins in every part of the markets.

I picked a pumpkin from a supermarket last weekend to try something new. I used to make savory custard before, but in coconut or banana leaves. I have never really imagined steaming the whole pumpkin until now.

This is a very fun and quick recipe. I simply carved the pumpkin into a bowl, stuffed it with vegetables, and add the mixture of egg, coconut cream and Thai Red Curry paste. Normally, instead of vegetable, I would use fish or seafood, but I’ve promised myself to eat more veggies… so here it is. The hot and steamy pumpkin filled with savory custard and juicy chunks of veggies 🙂

Savory Pumpkin Custard

Ingredients: (4 Servings)

1 medium size whole pumpkin (about 1kg)- carved into a bowl, discarded all seeds

2 cups vegetable of your choice(carrot, broccoli, cauliflower, beans, etc.)- cut into medium chunks

4 leaves fresh basil

3 large eggs

1/2 cup coconut cream

1 tbsp Thai Red Curry Paste

1 tsp fish sauce or to taste

A pinch of sugar

3 cloves garlic

1 tbsp oil


  1. Carve the pumpkin into a bowl and discard all seeds.
  2. Stuff the pumpkin with vegetable and fresh basil.
  3. In a mixing bowl, whisk together Thai Red Curry Paste, eggs, coconut cream, fish sauce and sugar until combine together. Make sure you taste the mixture before proceeding with the recipe.
  4. Pour the mixture into the pumpkin. The mixture should fill the pumpkin and cover all veggies. If your mixture is not enough, then increase the quantity as per the ratio in the recipe.
  5. Steam the pumpkin in furiously boiling steam for 25-30 minutes or until the pumpkin and the custard is cooked thoroughly.
  6. In a small pan, sauté garlic in the oil in low heat until golden brown. Pour the oil and garlic over the cooked steamed custard. Serve hot.

I love the aroma of fresh herb rising with hot vapors. The custard is soft, succulent, and savory. And with a contrast of natural sweet and smoothness of pumpkin, it’s every you can imagine in one bite. First, I was skeptical to cook something like this without meat, but when my family finished every thing, everything including the pumpkin skin, I knew that this dish was going to be a hit during this winter.


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