Thai Spiced Pumpkin & Bamboo Shoots

Nothing screams autumn quite like a pumpkin. I love cooking with this colourful squash; they’re versatile, handsome and tasty. This year I wanted to kick things off with something a bit different: Thai style pumpkin. 

For an extra punch, feel free to have a play, adding more chilli, sugar and garlic.

Serves 4 

4 cups of peeled and diced pumpkin 

250ml of vegan stock (can be substituted with miso or marmite) 

1 tbsp vegan ‘fish’ sauce (I found mine in Waitrose but if you can’t get hold of it then substitute with soy sauce)

1 tbsp soy sauce 

1 small red chilli

2 cloves of garlic

1 can of bamboo shoots

1 tbsp palm sugar 

1 tbsp boiling water

1 tbsp vegetable or sesame oil

Rice or noodles to serve


Wedge of Lime 

Sesame seeds


  1. Cut the pumpkin in half and scoop out the insides with a spoon. 
  2. Peel and dice the pumpkin into small chunks, all roughly the same size. 
  3. Chop the chilli and the garlic.
  4. Fry the chopped garlic in a tbsp of olive oil on a low heat until it turns golden, then add the chilli, stock, ‘fish’ sauce, pumpkin and bamboo shoots. 
  5. Let it simmer with the lid on for 20 minutes or until the pumpkin is cooked through.
  6. Put your rice or noodles on to cook.
  7. While this is simmering, mix the boiling water and palm sugar in a separate bowl. Once the sugar has dissolved, add the soy sauce. 
  8. Once the pumpkin is cooked through and most of the water has reduced, stir in the palm sugar and soy sauce without breaking up the pumpkin. 
  9. Finally, serve with rice or noodles, a slice of lime and a pinch of sesame seeds. 

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