Sauteed pumpkin with coconut- easy recipe for a flat belly

sauteed pumpkin with coconut and fennel seeds
Pumpkin relish

This Halloween season you might be preparing yourself for carving those pumpkins or baking a pumpkin pie or cooking a creamy pumpkin soup. Why not cook something different with the pumpkin, that is equally tasty and nutritious?

This sauteed pumpkin is a healthy and easy recipe which, in addition to providing nutrition, has all the ingredients that reduce bloating and aid digestion, which makes it an absolute bloat-buster.

Let’s look at some of the health benefits of the sauteed pumpkin with coconut and the nutritional value of its ingredients:

Pumpkin is an amazing source of water, low in sugar and starch, packed with potassium, fat-free, high in soluble fiber, reduces bloating while helping digestion and elimination.

Fennel seeds have a calming effect on the intestine. Its antispasmodic properties can reduce intestinal cramps, bloating and flatulence. It reduces bad bacteria and increases good bacteria in the gut. It is also rich in various minerals and vitamins, antioxidants, flavonoids and phytonutrients.

Coconut, due to its strong antioxidant properties and high fiber content, improves digestion, increases metabolism, stabilizes glucose levels and fights infections.

Recipe for sauteed pumpkin with coconut


  • Pumpkin (medium sized) – 1/2, peeled and cubed
  • mustard seeds – 1 teaspoon
  • fennel seeds – 2 teaspoons
  • Onion – 1, finely chopped
  • garlic – 2 cloves, minced
  • chili powder – 1 teaspoon
  • turmeric powder – 1/4 teaspoon
  • oil – 2 teaspoons
  • salt
  • curry leaves for garnishing


  1. Cook the pumpkin cubes in water until almost done. (stop cooking when they start getting soft, but not mushy)
  2. take oil in a pan and saute the fennel seeds until you get a nice aroma.
  3. add some of the curry leaves, minced garlic, and the onions and saute until soft.
  4. add the chili powder, turmeric powder, and salt.
  5. add the cooked pumpkin pieces and mix until well blended.
  6. garnish with grated coconut and the rest of the curry leaves.

This sauteed pumpkin dish is quite versatile – it can be a side for your rice dishes or a spread for your sandwiches or filling for your wraps.

Some pumpkin facts:

  • Pumpkins are fruits and are 90% water.
  • The world’s largest pumpkin weighs more than 1,700 pounds.
  • The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds.
  • In early times, the pumpkin was used as an ingredient for the crust of the pie, not the filling.
  • pumpkin flowers are edible.


  1. Yum. I absolutely love pumpkin in Indian style food. An inspiring recipe for me to try – perhaps as a side dish to your spinach and lentils. Love the interesting facts you’ve added. I’m curious as to have how the pumpkin was used to make a pie crust….

    Liked by 1 person

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