Pumpkin Spoon Halva with Cardamom Syrup
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.
Pumpkin Spoon Pudding with Cardamom Syrup
Ingredients
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.
Yield: serves 2 to 4
Time:
35 minutes
Ingredients
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1 lb. peeled and seeded sugar pumpkin, cut into 1/2-inch cubes
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2 cups unsweetened coconut milk
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1⁄2 tsp. kosher salt
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1⁄4 cup toasted pumpkin seeds
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1⁄4 cup Lyle's golden syrup or maple syrup
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1 green cardamom pod, crushed
Instructions
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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.
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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.
- 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.
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