Pumpkin Carrot Corn Pudding

Name: Pumpkin Carrot Corn Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 200 g pumpkin (skinned, seeded, and diced); 200 g carrots (diced); 200 g fresh corn (cooked); 2 tablespoon olive oil; 1/2 teaspoon salt; 1 teaspoon freshly grated nutmeg

By Dada Shivananda

A close friend from Italy once gave me a cold-pressed pumpkin seed oil as a gift, produced on his family farm in Austria. The consistency, flavor, aroma, viscosity, texture, and especially the unique emerald green color it produced when used in salads and sauces was truly stunning.

Using pumpkin with carrots creates a well-balanced combination ideal for sauces, soups, and pâté. Generally, pumpkins don’t offer much nutrition in their flesh; however, the seeds are rich in minerals and vitamins, and they are known to help prevent prostate issues in men.

Nutritional Benefits: Pumpkins have long been used as a natural sedative in traditional medicine. Composed predominantly of the earth element, pumpkin is a grounding and nutritive ingredient. Its earthy flavor, combined with a mildly sweet taste and cool energy, makes it particularly soothing for the Pitta dosha, as it is naturally drying. Pumpkins also contain beta-carotene, a powerful antioxidant with anti-inflammatory properties that can help treat ulcers, acid reflux, irritated gut, and other digestive conditions. In Ayurveda, such antioxidant and anti-inflammatory nutrients are vital for rejuvenation (Rasayana), promoting cell regeneration, longevity, and a slowed aging process. Additionally, pumpkin oil can be used externally for massages to promote healthy skin.

Prep Time15 min

Cook Time25 min

Total Time40 min

Servings