Pumpkin Pudding

We are experiencing an unseasonably warm autumn so the cooling effect of pumpkin on the body is welcome. The sweetness nourishes our nervous system and the bright orange phytonutrient delivers antioxidants and microbial balancing effects to our digestion. Pumpkins are sweet in taste and are good for all Doshas. They are particularly beneficial for the fiery Pitta and are anti inflammatory, high in anti-oxidants.

3 servings

Ingredients

2 cups Fresh Pumpkin (Diced )

1 tbsp Ghee

1/4 cup Cashews

1 tsp Black Raisins

2 tbsps Coconut Sugar

1/4 cup Water

2 Cardamom Pods

1/4 cup Unsweetened Coconut Milk

1/8 tsp Black Sesame Seeds

Directions

Add the diced pumpkin to a steamer and steam for about 20 minutes until soft. With the back of a fork mash to a pulp and set aside.

In a small pan over medium-low heat, warm the ghee, add the cashews and raisins and fry until light brown. Set aside. Save some of the ghee for later.

In a separate small pot take 1/4 cup of water and the coconut sugar and the cardamom seeds. Cook until the mixture is like a syrup.

Using the leftover ghee from the fried cashews and raisins, add the mashed pumpkin and add the coconut milk cook until the mixture feels smooth. Then add the sugar syrup. Cover the pan for 5 minutes allowing all the ingredients to settle.

Serve into small dessert bowls. Garnish with the fried cashews and raisins and sprinkle the black sesame seeds.