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Pumpkin Casserole

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“I made this up after a business trip with no time to shop coming home late one sunday evening... Luckily there are always containers of pumpkin puree in my freezer! Edit: After talking to the reviewer I found that the pumpkin puree which is used in the US is not suitable for this recipe. So I'm changing it to oven baked fresh pumpkin and less broth.”
READY IN:
20mins
SERVES:
2-4
YIELD:
2-4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. First chop tomatos and arrange in two soup plates or bowls.
  2. Whisk together egg yolks and cream cheese until smooth and homogenous.
  3. In a medium pot on medium heat slowly heat baked pumpkin and chicken broth.
  4. Stir in egg yolk and cream cheese mixture just before pumpkin/broth mixture begins to boil, whisking continuedly.
  5. Add drained chickpeas and shredded chicken.
  6. Stir until mixture boils.
  7. Remove from heat, add salt and curry powder to taste.
  8. Spoon over chopped tomato into the bowls.
  9. Garnish with chopped parsley, serve and.
  10. Enjoy!
  11. We had this for 2-person-dinner without leftovers -- .

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