This fragrant dish makes a great seasonal accompaniment and will brighten any plate

Serves: 4

Prep time: 
10 minutes

Cooking time: 
30 minutes

Pumpkin power from Liz Earle Wellbeing Autumn 2015 - Credit Georgia Glynn Smith2


350ml chicken (or vegetable) stock

1 orange, zest, finely grated

1 onion, finely chopped

½ tsp ground ginger

½ tsp ground cinnamon

Pinch of saffron

25g butter

Pinch of cayenne pepper

Salt & pepper

1 kg pumpkin or squash, cut into 2–3 cm chunks

2 tsp icing sugar

2 drops orange blossom flower water

1 tbsp mint, chopped

1tbsp coriander, chopped


Place the first 9 ingredients in a large pan together and simmer for 15 minutes. Add the pumpkin and cook gently with a lid on for another 15 minutes or until the pumpkin is tender. Sprinkle with the sugar and orange blossom flower water. Stir to combine. Serve sprinkled with the fresh herbs. This is a good accompaniment for couscous, tagines and grilled meats. Tip: The inside of pumpkins and squash make a good base for a stock if you are using the flesh for soup or risotto.

Recipe and image courtesy of Liz Earle. Visit for more information

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