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This Trinidad Pumpkin Talkarie with Shrimp recipe is my variation of the traditional pumpkin dish—pumpkin talkarie—we all know and love.
I made this Pumpkin Talkarie with Shrimp as part of our Sunday Lunch Week 34 menu to showcase this version separately so it’s easier to find and inspire others to try.
Mummy used to make this dish on Sundays with dosti roti, and it was one of my favorite childhood dishes. Today it’s also a favorite of my daughter and her friend. For that Sunday Lunch, we enjoyed it with curry lamb—what a scrumptious combination! This Trinidad Pumpkin Talkarie with Shrimp is perfect with dosti, sada, paratha, or dhalpuri roti, and even more so with a curry on the side.
In this recipe, cubes of pumpkin are sautéed with the simplest of ingredients—olive oil, garlic, onion, and optional hot pepper—then steamed until tender and mashed to a smooth, paste-like consistency. Roasted ground geera (cumin) is added at the end to highlight the flavor of the pumpkin, and Mummy swears by adding a little brown sugar for depth.
Why You’ll Love This Pumpkin Talkarie with Shrimp
- A nostalgic Trinidadian favorite with a seafood twist.
- Uses simple pantry staples yet delivers rich, layered flavor.
- Perfect for Sunday lunches, weekday dinners, or special occasions.
- Easily adaptable: chop large shrimp into smaller pieces or use baby shrimp.
Ingredients You Will Need (no measurements)
- Pumpkin (or butternut squash/calabaza): The heart of the dish, tender and naturally sweet.
- Garlic & Onion: Build the savory base and aroma.
- Olive or Vegetable Oil: For sautéing the aromatics.
- Roasted Ground Cumin (Geera): Adds warm, earthy notes at the end.
- Salt & Brown Sugar (optional): Balance flavor and sweetness.
- Shrimp: Seasoned with green seasoning and culantro for a fresh, herby bite.
- Hot Pepper (optional): A touch of heat if you like.
Flavor Profile
The combination of tender pumpkin and juicy shrimp makes this Pumpkin Talkari with Shrimp rich, slightly sweet, and savory all at once.
Tips for Success
- Choose a pumpkin variety that’s naturally sweet and firm (calabaza, butternut, or West Indian pumpkin).
- Add hot pepper whole for mild heat or chopped for a kick.
- Mash the pumpkin thoroughly so it reaches that authentic paste-like consistency.
- Stir the shrimp in at the end to keep them juicy and tender.
Variations
- Make it vegetarian by omitting the shrimp (classic Pumpkin Talkarie).
- Add a pinch of smoked paprika for a subtle smokiness.
- Substitute shrimp with crab meat or small pieces of salted fish for a different flavor twist.
Serving Suggestions
Serve this Pumpkin Talkarie with Shrimp with dosti or paratha roti for an authentic Trinidadian meal. It’s also excellent alongside curry lamb, curry chicken, or stewed beans for a full Trinidadian meal.
Health & Nutrition
Pumpkin is rich in beta-carotene, fiber, and vitamins A and C, making this dish nutrient-dense. Shrimp adds lean protein while keeping the dish light. This recipe fits well into a low-carb or high-protein meal plan.
Equipment Needed
- Heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water. This dish does not freeze well because pumpkin can become watery.
📝 Recipe Card – Trinidad Pumpkin Talkarie with Shrimp
Ingredients
- 2 lbs pumpkin peeled and cubed (butternut squash or calabaza)
- 9 large cloves garlic minced (about 2 tbsp)
- 1 medium onion small dice
- 6 tbsp extra virgin olive oil or vegetable oil
- 1 tsp roasted ground cumin geera, or to taste
- 2 tsp Himalayan salt or to taste
- 2 tbsp raw brown sugar optional
- 1 lb shrimp peeled, deveined, rinsed, seasoned with 2 tbsp green seasoning, 4 chopped culantro leaves, ½ tsp salt, ½ tsp black pepper
- Slices of habanero or Scotch bonnet optional
Instructions
- Scrub the outside of the pumpkin under running water, pat dry. Cut in half, remove fibers and seeds, peel, and chop into 1–1.5 inch cubes.
- Heat oil in a heavy-bottomed pot over medium heat. Add onion (and hot pepper if using); cook until softened and light golden brown. Add garlic; cook one more minute until fragrant.
- Add pumpkin; stir to coat with the oil. Season with salt and optional sugar; mix well. Reduce heat to low, cover, and cook until pumpkin is tender, stirring occasionally.
- When pumpkin is soft, mash with the back of a spoon until smooth and paste-like. Scrape down the pot sides to combine everything evenly.
- Cook uncovered until any liquid evaporates and the pumpkin begins to stick slightly. Stir in the seasoned shrimp; mix well, cover, and cook for 10 minutes until shrimp are cooked through.
- Stir in roasted ground cumin, taste for salt, and adjust if needed.
- Serve warm with roti, rice, or pita bread.
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you tried this specific recipe, please leave a 5-star rating and a comment in the recipe card above. I’d love to hear how it turned out for you and what you served it with!
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’m here to help make your cooking experience enjoyable and successful. Happy cooking!
Sunday Lunches to Explore
Keep exploring more of my 52 Weeks of Sunday Lunches for ideas and inspiration:
- Week 32 – Curry Duck with Pigeon Peas, Curry Aloo & Paratha
- Week 33 – Chickpeas Rice, Lemon Potatoes, Green Beans & Lamb Chops
- Week 34 – Pumpkin with Shrimp, Curry Lamb, Dosti Roti & Paratha
You can also visit the full series here: 52 Weeks of Sunday Lunches » CookingWithRia.com
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