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.
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
- Cut the pumpkin in half and scoop out the insides with a spoon.
- Peel and dice the pumpkin into small chunks, all roughly the same size.
- Chop the chilli and the garlic.
- 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.
- Let it simmer with the lid on for 20 minutes or until the pumpkin is cooked through.
- Put your rice or noodles on to cook.
- While this is simmering, mix the boiling water and palm sugar in a separate bowl. Once the sugar has dissolved, add the soy sauce.
- 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.
- Finally, serve with rice or noodles, a slice of lime and a pinch of sesame seeds.