Seafood Pumpkin Pot

A scrumptious hot and creamy curry broth loaded with fresh seafood.

Serving Size5 pax
Preparation Time30 min
Cooking Time40 min


3 cloves

Garlic, minced


Ginger, minced

10 nos

Prawns, peeled and deveined

3 nos

Small squids, sliced to ring


White fish fillet, small chunks

3 tbsp

Spring onion, chopped

3 tbsp


Pumpkin sauce
1 no

Medium pumpkin

1/2 tbsp

Curry powder

1/2 can

CARNATIONĀ® Evaporated Creamer

1/4 cup


1 tsp

Salt and Sugar

1/2 tbsp

White pepper


Step 1

Cut the top of the pumpkin and remove the seeds. Steam the pumpkin until soft. Scoop out the pumpkin flesh, leaving an inch around the pumpkin wall and set aside.

Step 2

Heat up oil in a pan, saute garlic and ginger until fragrant.

Step 3

Add in prawns and squids. Saute for 1 min and set aside.

Step 4

In the same pan, add in all pumpkin sauce ingredients and pumpkin flesh, then bring to boil.

Step 5

Add in fish chunks for 1 min, then transfer the sauteed ingredients back to the pan and continue cooking for 3-5 mins.

Step 6

Transfer the dish back into the pumpkin pot and ready to serve.