Wednesday, March 16, 2016

Recipe: Autumn Savoury Spiced Pumpkin

Gently spiced pumpkin paired with caramelised onion, green beans and a handful of kale thrown in at the end...this dish is a hearty, satisfying Autumn meal. It's quick to throw together and the additional ingredients are easy to chop and change to suit your pantry and personal taste. Turn up the heat with more ginger or leave it out altogether - it's completely up to you. Sometimes I add a tin of drained chickpeas, sometimes a cup of cooked rice. Try different ingredients and see what suits you.

Make this midweek for an easy meal, on a lazy weekend for lunch or any time you need a little warmth and comfort in your day.
Let me know what you think.

Happy cooking! x

Autumn Savoury Spiced Pumpkin
Serves 2-3

Half a butternut pumpkin (approx. 900g flesh), skin removed and cubed into bite sized pieces
2 small red onions, chopped
3 cloves of garlic, finely sliced
1 generous piece of fresh ginger, to your taste, peeled and grated
Large handful of fresh green beans, chopped
4 Kale leaves, stalk removed and roughly shredded
Chunk of butter
Olive oil
1 generous teaspoon of your favourite mild spice mix (the one I am using at the moment is a blend of paprika, cumin, black pepper, cinnamon, nutmeg and cardamom)

Creme Fraiche, to serve (optional)


1. Heat a few tablespoons of olive oil in a fry pan over medium-high heat. Add the onion and pumpkin and cook for a minute or two. Add the garlic, grated ginger and green beans.
Add more oil if necessary to prevent sticking, and cook until the onion and pumpkin has softened. Stir occasionally but not too often or you'll mush up the pumpkin.
2. Add the butter to the pan and allow it to melt, coating the vegetables before adding the kale and spice mix. Pop a lid on in order to wilt the greens.
3. Remove from the heat, season with salt to taste and serve with a generous dollop of creme fraiche.


  1. That sounds delicious. We are heading into spring here but most of those veggies are still in season here.

  2. Moving in to spring here in the USA, but definitely bookmarking this one for autumn! Looks scrumptious.


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Maira Gall