Gingered Pumpkin

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Pumpkin is a very versatile vegetable that deserves to be used more often. In this recipe it has a sweet, caramelized flavour and is an excellent accompaniment to curries. Eaten cold, it goes well with jajiki, onions and relishes.


  • 3 tablespoons olive oil
  • 450 g/1 lb/4 cups pumpkin flesh, cut into small dice
  • 40 g/1½ oz root ginger, peeled and grated
  • 1 teaspoon caraway seeds
  • 1 tablespoon honey seasoning to taste
  • chopped spring onion/scallion tops for garnish


    Heat the oil in a pan and fry the ginger and pumpkin over a fairly high heat until the pumpkin is crisp and brown on the outside and fairly soft in the centre. Pour in the caraway seeds, honey and seasoning and cook for a moment or two more. Serve at once garnished with the onion tops.