Recipe Card: Pumpkin with Mixed Seafood (Trinidad Pumpkin Talkarie with Seafood) -

Recipe Card: Pumpkin with Mixed Seafood (Trinidad Pumpkin Talkarie with Seafood)

Sweet pumpkin is cooked until soft and creamy, then combined with seasoned mixed seafood, aromatics, and roasted geera for a delicious Caribbean-inspired meal.

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Course: Breakfast, dinner, lunch, side dishes, Vegan, vegetarian

Cuisine: Caribbean, Indian, Trinidadian, West Indian

Keyword: butternut squash with seafood, calabaza pumpkin recipe, Caribbean Comfort Food, Caribbean pumpkin recipe, Caribbean seafood recipes, easy seafood dinner recipe, frozen mixed seafood recipe, mixed seafood recipe, pumpkin and seafood recipe, pumpkin talkarie with seafood, pumpkin with shrimp and seafood, seafood and pumpkin recipe, Trinidad pumpkin talkarie, Trinidad pumpkin with seafood, Trinidad seafood recipes

Prep Time: 15

Cook Time: 35

Servings: servings

Calories: 315kcal

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

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