Martinican Pumpkin Puree

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Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Giraumon is the pumpkin of the West Indies, with orange flesh and a mottled green skin. The name is usually described as “Creole, ” an unhelpful sort of etymology that leaves open the possibility of either African or indigenous origin. Since the plant is itself indigenous, the likelihood is that its name is Carib or Arawak. The seasonings of what is otherwise a straightforward puree reveal the influence of France and the local larder (the chile).


  • 2 tablespoons oil or lard
  • 1 tablespoon chopped chives
  • 1 garlic clove, peeled and chopped
  • 2 parsley sprigs, chopped
  • 1 pinch dried thyme
  • 2 basil leaves, chopped
  • 1 fresh chile pepper, chopped, or 1 dried chile, crumbled
  • 1 pound pumpkin puree


  1. Heat the oil or lard in a skillet. Add all the ingredients except the pumpkin. Sauté until browning begins.
  2. Stir in the pumpkin. Mix well and serve as a side dish.

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