3 Reviews

This is great, my first time really cooking with pumpkin. I subbed quinoa for bulgur and let it cook dry for a few extra minutes before adding the water (I didn't have stock). I added just a little maple syrup because it just seemed to be asking for it. Would make this again, thanks!

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Sakeenah October 03, 2010

The last time I tried a bulgur / pumpkin combination, I was disappointed -- even though I like both ingredients -- so I was wary of trying this recipe. But I am so glad I did, because it was wonderful! I skipped the oil altogether and didn't miss it. I also used a buttercup squash instead of pumpkin, and crushed bay leaves since that was all I had; and consomme instead of the vegetable broth. The curry powder lent such a pretty color to the dish but the flavor wasn't at all overpowering. Thanks for posting!

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brokenburner October 05, 2009

I found this recipe by searching for healthy Indian foods. I was a bit skeptical of this recipe but I LOVED it. I was almost like candy, but for dinner and incredibly healthy. I used extra virgin olive oil instead of vegetable, used 1 1/3 cups canned pumpkin, chicken broth because I didn't have vegetable, sweet curry powder instead of the regular spicy kind, and the first time I made it I accidentally used ground white pepper (which has a sort of white-wine taste) and it tasted so good I used it the second time. This is a definite new regular meal. Thanks so much for sharing, I absolutely love it, especially the pumpkin-onion combination (which I'd never thought of before). One thing for anyone else trying this: my parents and sister hated it, but they are not pumpkin fans like I am. I personally don't think it tastes SUPER pumpkin-y, but that's just me. Try it out and see how you like it. I was really surprised to find that I was the only one who liked it, because it tastes like heaven to me.

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Rawrrrrr July 12, 2009
Bulgur and Pumpkin Pilaf