Just three ingredients—pumpkin, coconut milk, and salt—combine to make a simple spoon pudding, sweetened with cardamom-scented golden syrup and topped with crunchy pumpkin seeds.
- 1 lb. peeled and seeded sugar pumpkin, cut into 1/2-inch cubes
- 2 cups unsweetened coconut milk
- 1⁄2 tsp. kosher salt
- 1⁄4 cup toasted pumpkin seeds
- 1⁄4 cup Lyle's golden syrup or maple syrup
- 1 green cardamom pod, crushed
In a blender, combine the pumpkin with the coconut milk and salt and blend until very smooth, at least 2 minutes. Pour the puree into a large saucepan with high sides, and bring to a boil. Reduce the heat to medium-high and cook, stirring steadily, until the pumpkin shreds are tender and the pudding is reduced and thickened, about 20 minutes.
Remove the pan from the heat and scrape the pudding onto a serving platter or individual plates. In a small saucepan, bring the golden syrup and cardamom pod to a simmer, then remove from the heat. Sprinkle the pudding with the pumpkin seeds and drizzle with the syrup and cardamom seeds before serving.