Spiced Pumpkin Lassi

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For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Dum in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time. Slideshow: More Pumpkin Recipes 

By Rupam Bhagat
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Total Time:
40 mins
Yield:
4 drinks
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Ingredients

  • 2 tablespoons vegetable oil

  • Four 2-inch cinnamon sticks

  • 4 whole star anise

  • 4 cups peeled, 1/2-inch-diced sugar pumpkin or kabocha squash (1 pound)

  • Kosher salt

  • 1 1/2 cups whole milk

  • 2 cups full-fat Greek yogurt

  • 3/4 cup sugar

  • Ground cinnamon, for garnish

Directions

  1. In a large skillet, heat the oil. Add the cinnamon sticks and star anise and cook over moderate heat until fragrant, 2 to 3 minutes. Add the pumpkin, season with salt and cook, stirring occasionally, until the pumpkin is lightly browned and starting to soften, 10 minutes. Add the milk and simmer until the pumpkin is very soft and the milk has thickened slightly, 10 minutes. Remove the skillet from the heat and let cool briefly; discard the spices.

  2. In a blender, puree the pumpkin, milk and 1/2 teaspoon of salt until smooth. Transfer the blender to the refrigerator and chill until the pumpkin puree is cold, 30 minutes.

  3. Add the yogurt, sugar and 1/2 cup of water to the blender and puree until very smooth. For a thinner consistency, blend in more water, 1/4 cup at a time. Pour the pumpkin lassi into 4 glasses, sprinkle with ground cinnamon and serve chilled.

    Spiced Pumpkin Lassi
    For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Dum in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time. Marcus Nilsson

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to 2 days.

Originally appeared: January 2017

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