Every Halloween my mind turns to Loy Krathong in Thailand because they are always close together.
This year its going to be on the 24th of November and once again everyone will gather around and create little rafts of floating lotus flowers adorned with incense and candles and float them off on rivers and lakes to pay respects to the water goddess. Granted sometimes they are polystyrene and tinfoil these days, but nothing beats the sublime beauty of thousands of rafts twinkling away as they make their way down the Chaophraya river.
It struck me that stewed fruit is a mainstay in Thailand and so I thought I would suggest a great way to use up those pumpkins.
- 1 kilo of pumkin - peeled and cut into 2 inch squares
- 750ml of coconut milk
- 175g of caster sugar
- a pinch of salt
- a handful of pumpkin seeds
- a handful of chopped mint
- These instructions are for a kilo of pumpkin so adjust accordingly depending on size.
- Simply peel the pumpkin, discard the seeds and cut into 2 inch pieces.
- Bring the coconut milk to the boil and add the caster sugar and a pinch of salt.
- Add the pumpkin and simmer until the fruit is tender which should take about ten minutes.
- Pour into bowls and decorate with some pumpkin seed - or mint - or both - to serve.