This Pumpkin with Mixed Seafood recipe is a delicious variation of traditional Trinidad Pumpkin Talkarie, combining sweet pumpkin with shrimp, calamari, mussels, and baby scallops for a hearty Caribbean-inspired meal.
Table of Contents
Over the years, I’ve shared several variations on the blog, including Trinidad Pumpkin Talkarie, Pumpkin with Saltfish, and Pumpkin with Shrimp. Each recipe begins with the same simple foundation: pumpkin cooked until tender and creamy, then seasoned with aromatics and roasted geera.
I was originally planning to make Pumpkin with Shrimp, but when I checked the freezer, I realized I didn’t have any shrimp on hand. Since my husband had been enjoying curry channa for dinner all week, I wanted to add a little protein to the pumpkin while still keeping it simple.
That’s when I spotted a bag of mixed seafood in the freezer and thought, why not?
The mixed seafood contained shrimp, calamari, mussels, and baby scallops—ingredients that pair beautifully with the natural sweetness of pumpkin. The result was a delicious variation on my traditional Pumpkin Talkarie, with the seafood adding both flavor and protein without overpowering the pumpkin.
One of my goals is always to give you options and variations using ingredients we commonly find at the supermarket. Mixed seafood is something I often see in the freezer section, and while I’ve used it in pasta dishes, soups, or curries, it also works beautifully in this pumpkin recipe.
If you’re looking for another way to use mixed seafood, I hope this recipe inspires you to give it a try. And if you’re in the mood for something different, be sure to check out my Curry Mixed Seafood recipe as well.
Why You’ll Love This Pumpkin with Mixed Seafood Recipe
- A delicious way to use frozen mixed seafood
- Adds protein to a traditional pumpkin dish
- Easy to customize with your favorite seafood
- Made with simple pantry and freezer ingredients
- Pairs beautifully with roti, rice, or boiled provisions
- Another delicious variation of Trinidad pumpkin talkarie
Ingredients You Will Need
This recipe combines sweet pumpkin with savory mixed seafood, garlic, onion, roasted geera, and fresh herbs. The pumpkin cooks down into a creamy base while the seafood adds protein and texture, creating a hearty and flavorful dish.
- Mixed Seafood: I used a frozen seafood blend containing shrimp, calamari, mussels, and baby scallops. Use whatever mixed seafood is available, or substitute with shrimp alone. Buy a product with no chemicals and preservatives.
- Pumpkin: Traditional Caribbean pumpkin (calabaza) is ideal, but butternut squash works beautifully and is widely available.
- Green Seasoning: Adds fresh Caribbean flavor to the seafood before cooking.
- Onion and Garlic: The aromatic foundation that gives the dish depth and flavor.
- Habanero or Scotch Bonnet Pepper: Optional, but adds a pleasant kick of heat.
- Panch Phoron or Whole Cumin Seeds: Optional ingredients that complement the sweetness of the pumpkin.
- Roasted Ground Geera (Cumin): Added at the end for its distinctive warm, nutty flavor.
- Culantro (Bandhania) or Scallions: Adds freshness and brightness to finish the dish.
- Brown Sugar: Optional, but helps enhance the pumpkin’s natural sweetness.
- Olive Oil or Vegetable Oil: Used to sauté the aromatics and develop flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Mixing bowl
- Wooden spoon
How to Make Pumpkin with Mixed Seafood
Learn how to make Pumpkin with Mixed Seafood by first cooking the pumpkin until soft and creamy, then adding seasoned seafood and finishing the dish with roasted geera and fresh herbs. The result is a flavorful Trinidad-inspired meal that works equally well with roti, rice, or boiled provisions.
Tips for Success
- Thaw and drain the seafood well before seasoning.
- Allow the pumpkin to cook down fully before adding the seafood.
- Add the roasted geera at the end for the best flavor.
- Cook the pumpkin to your preferred consistency—slightly saucy or thick and spreadable.
- Taste and adjust the salt after the seafood has finished cooking.
Variations
- Shrimp Only: Substitute the mixed seafood with shrimp and follow the same method.
- Fresh Seafood: Use fresh shrimp, scallops, mussels, crab, lobster, or firm fish.
- Extra Spicy: Add additional habanero or Scotch bonnet pepper.
- Traditional Flavor: Use culantro instead of scallions.
- Vegetarian Version: Omit the seafood and enjoy it as traditional Trinidad Pumpkin Talkarie.
A Few Things to Know
This recipe is a delicious way to combine vegetables and protein in one dish while staying true to the flavors of traditional Trinidad pumpkin.
- High in Protein: The seafood adds protein and makes the dish more filling.
- Good Source of Fiber: Pumpkin contributes fiber and nutrients.
- Naturally Gluten-Free: The recipe contains no wheat-based ingredients.
- Customizable: Use whatever seafood you have available.
Storage
- Store covered in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until heated through.
- Since many frozen seafood blends have already been frozen once, I do not recommend refreezing leftovers.
What to Serve with Pumpkin with Mixed Seafood
Pumpkin with Mixed Seafood is versatile enough to be enjoyed for breakfast, lunch, or dinner. Serve it with sada roti, paratha roti, or dosti roti for a satisfying meal, or pair it with steamed rice and a simple salad. It also makes an excellent side dish alongside your favorite curry, stew, or other Trinidad and Caribbean dishes.
- Sada Roti
- Paratha Roti (Buss Up Shut)
- Dosti Roti
- Chapati – Whole Wheat Roti
- Steamed Rice
- Boiled Provisions
- A simple cucumber salad
- Perfect veggie side dish to any Caribbean curry or stew
FREQUENTLY ASKED QUESTIONS
Can I use only shrimp? Yes. If you only have shrimp available, you can make this recipe using the same method. You can also check out my Pumpkin with Shrimp recipe for that version.
Can I use fresh seafood instead of frozen? Yes. Fresh shrimp, scallops, mussels, crab, lobster, or firm fish can be used. Adjust the cooking time as needed so the seafood does not overcook.
What type of pumpkin should I use? Traditional Caribbean pumpkin, also called calabaza, is ideal, but butternut squash works beautifully and is easier to find in many supermarkets.
Can I make this recipe spicy? Yes. Add slices of habanero or Scotch bonnet pepper to taste. Leave the pepper whole for a milder flavor or chop it finely if you prefer additional heat throughout the dish.
Can I use culantro or scallions? Yes. Use ¼ cup chopped culantro or 2 scallions, thinly sliced. Culantro gives a stronger Caribbean flavor, while scallions are easy to find and work well.
What can I serve with Pumpkin with Mixed Seafood? Serve it with sada roti, paratha roti, dosti roti, steamed rice, boiled provisions, or a simple salad.
Why add seafood to pumpkin? Seafood adds protein and turns pumpkin into a more filling meal. This recipe came about when I found a bag of mixed seafood in the freezer and decided to use it as another variation of my Trinidad Pumpkin Talkarie, Pumpkin with Saltfish, and Pumpkin with Shrimp recipes.
Recipe Card: Pumpkin with Mixed Seafood (Trinidad Pumpkin Talkarie with Seafood)
Ingredients
- 2 lb mixed seafood thawed, rinsed, and drained
- 2 tbsp green seasoning
- 1 tsp salt
- ½ tsp black pepper
- 6 tbsp extra virgin olive oil or vegetable oil
- ¼ tsp panch poran optional or ½ tsp whole cumin seeds
- 1 medium onion thinly sliced
- Slices habanero or Scotch bonnet pepper optional
- 6 large cloves garlic minced (about 2 tbsp)
- 2 lbs pumpkin butternut squash or calabaza, peeled and cut into 1–1½-inch cubes
- 1 tsp Himalayan salt plus more to taste
- 2 tbsp brown sugar optional
- ¼ cup chopped culantro bandhania or 2 scallions, thinly sliced
- 1 tsp roasted ground cumin 1 – 2 tsp, geera, or to taste
Instructions
- Season the seafood: Thaw, rinse, and drain the mixed seafood. Season with green seasoning, 1 teaspoon salt, and black pepper. Mix well and marinate for at least 30 minutes.
- Prepare the pumpkin: If using butternut squash, scrub the outside under running water, cut in thin strips lengthwide or smaller pieces, remove the seeds and fibers, peel, and cut into 1–1½-inch cubes. Pre-cut butternut squash may be used for convenience. Traditional calabaza pumpkin may also be used.
- Cook the aromatics: Heat the oil in a heavy-bottomed pot over medium heat. Add the panch poran or whole cumin seeds, if using, and cook for about 30 seconds until fragrant. Add the onion, garlic, and optional hot pepper. Cook for 3–4 minutes until softened and lightly golden.
- Cook the pumpkin: Add the pumpkin and stir to coat with the oil and aromatics. Season with 1 teaspoon salt and the brown sugar, if using. Stir well to combine. Reduce the heat to low, cover, and cook until the pumpkin is very tender, stirring occasionally to prevent sticking.
- Mash the pumpkin: As the pumpkin cooks, it will release its natural juices. Once tender, use the back of a spoon (or masher) to mash it until smooth with no large chunks remaining. Continue stirring and scraping down the sides of the pot until everything is well combined.
- Add the seafood: Continue cooking uncovered until most of the liquid has evaporated and the pumpkin begins to lightly stick to the bottom of the pot. Add the seasoned seafood and stir well. The seafood will release its natural juices. Cook for 5–7 minutes, or until the seafood is cooked through and most of the liquid has evaporated. Serve it slightly saucy or continue cooking until thicker, according to your preference.
- Finish the dish: Stir in the chopped culantro or scallions and the roasted ground cumin. Taste and adjust salt if needed.
Notes
Nutrition
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Recipe Video Coming Soon
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