Navratri 2025: 6 ways to consume pumpkin during fasting

When it comes to fasting, people often get bored of eating boiled potatoes and bottle gourd. That's why we suggest you to try pumpkin in different forms, as teh subtle sweetness of this vegetable when blends with sendha namak, ghee, and black pepper, it offers satiation to the taste buds. Rich in vitamin A and beta-carotene, it supports eye health and boosts immunity, while its high fiber content aids digestion and promotes satiety, making it excellent for weight management. Low in calories yet packed with vitamins C, E, potassium, and antioxidants, pumpkin helps reduce inflammation, supports heart health, and keeps skin glowing as well. Take a look at these simple and easy ways of consuming pumpkin during Navratri fasting.

To make this popular sattvik sabzi, simply cook pumpkin chunks in ghee along with cumin seeds, green chilli, ginger, and season it with sendha namak, green chilies, and a touch of more ghee. Lightly spiced and naturally sweet, it pairs beautifully with kuttu or singhare ki puris or samak rice.

To make this dessert, grate pumpkin and then slow-cook it in ghee until the moisture dries up. Add milk or coconut milk, and a little jaggery or sugar, a pinch of cardamom powder and chopped nuts. It will make for a fragrant, rich halwa — a perfect festive sweet that you can serve as bhog as well.

One can also try making soup with it. Blend boiled pumpkin with ginger and a pinch of black pepper. Also, add some fresh malai or cream along with sendha namak and black pepper powder. Bring it to a boil and your light, wholesome soup is ready. It will keep you warm and nourished during fasting evenings.

For evening snacking, you can make tikkis too. All you need to do is, boil the pumpkin, mash it well and add singhara atta or rajgira flour, green chilies, sendha namak, black pepper, and coriander leaves. Shape them like tikkis and then shallow fry. These crispy tikkis make a filling snack for vrat.

This one goes really well with sattvik paratha or samak pulao. All you need to do is, grate the pumpkin, saute it in ghee and jeera and mix with chilled curd, and season with roasted cumin powder, black pepper powder, and rock salt. A refreshing side that balances heavier vrat dishes.

To make this paratha, mix kuttu flour and pumpkin puree, season it with sendha namak, green chilli, black pepper, and coriander leaves. Knead a soft dough and roll out parathas. Cook on a non-stick tawa using ghee. Enjoy with pumpkin raita!

All Images Courtesy: istock