Pumpkin Carrot Corn Pudding

FavoriteLoadingAdd to Favorites

A close friend from Italy once gave me a cold-pressed pumpkin seed oil as a gift, done on his family farm in Austria. The consistency, flavor, smell, viscosity, texture, and especially the unique color it produced when used in salads and sauces was a sensually stunning green emerald that I had not seen in oils before. The sweet flavor and elegant color from the seeds tasted amazing with an appetizing fragrance of pumpkin seeds.

Using pumpkin with carrots makes a well-mixed pair for sauces, soups, and pate. Generally, pumpkins don’t have much nutrition in the flesh; the seeds, however, hold many minerals and vitamins. Seeds prevents prostate problems for men.

Pumpkin carrot corn Pudding

Mains Dadaji Fusion Recipes
Serves: 3-4
Prep Time: 15 min Cooking Time: 25 min Total Time: 40 min

Nutritional Benefits: Pumpkins have long been used as a natural sedative in traditional medicine. Pumpkin is predominantly composed of the earth element, making it a heavy, grounding, and nutritive ingredient. When combined with its earthy flavor, pumpkin has a natural relaxant effect and can be used as a comforting dish during times of stress. Pumpkin is particularly calming for the Pitta dosha because it is mildly sweet, has a cool energy, and is naturally drying in its nature. Pumpkin's contain beta-carotene , a set of powerful antioxidants that offer anti-inflammatory properties allowing it to be used to treat ulcers, acid reflux, an irritated gut, and causes of a hot, burning digestive tract, among other conditions. Ayurveda recognizes the importance of anti-oxidant and anti-inflammatory nutrients in the process of body rejuvenation (Rasayana), as they help to slow down the aging process, increase longevity, and promote cell regeneration in the body. Pumpkin oil can also be used to massage the body to promote healthy skin.


  • 200g pumpkin, skinned, seeded, and diced
  • 200g carrots, diced
  • 200g fresh corn, cooked
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp fresh thyme
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp salt



Cook the carrots and pumpkin in boiling water for 20 minutes. Drain the water.


Add the carrots and pumpkin into a blender and pulse until smooth.


Add the corn. Season with salt and a couple of dashes of freshly grated nutmeg and mix well.


Spread some oil around a metal or plastic mold and place this on a plate. Add the pudding into the mold. Apply firm pressure when filling the form as the pudding will slide out easily.


Place some salad on the plate and decorate with roasted pumpkin and sunflowers seeds.


  • 167 Calories
  • 23.9g Carbohydrates
  • 8.3g Fat
  • 5g Fiber
  • 3.5g Protein
  • 1.4g Saturated fat
  • 339mg Sodium
  • 6.8g Sugar


Serve with sauteed green kale and nori algae, and make a puree of mashed sweet potato or yam and blanched sweet peas for garnish around the pudding.

You Might Also Like

No Comments

Leave a Reply

This site is protected by reCaptcha and the Google Privacy Policy and Terms of Service apply.