Pumpkin Season

I had to pick a 'challenging ingredient' as part of my Noor oil recipes.  And I really challenged myself when I picked pumpkin. I love pumpkin in cakes, desserts, roasted, and in soup.  Here's my pumpkin loaf recipe (link) and if you are craving pumpkin in a warm soup, you will love this version.

However, the recipe I'm talking about today uses fresh pumpkin in a delicious and creamy stew.

A very unique flavor – this is not your typical stew! The vinegar adds the perfect kick, yogurt makes this devilishly creamy and the pumpkin tops it off to be the perfect vegetable.

Pumpkin & Yogurt Stew

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 6-8

8 cloves garlic, peeled and very thinly sliced

1 small red onion, chopped

1 tablespoon minced ginger

1 tablespoon garam masala

800g peeled, seeded and cubed pumpkin

1 fennel, sliced

500g baby potatoes

1 packet mushrooms

Noor oil

2 cups vegetable stock

2 tablespoons balsamic vinegar

2 tablespoons honey

1 cup Greek yogurt

Salt and pepper

1. In a large saucepan, heat Noor oil.
2. Gently fry the garlic, ginger, onion and garam masala.
3. Add  the pumpkin, potatoes and fennel.  Mix the ingredients well and continue cooking.
4. Add the vegetable sock, vinegar, and honey.
5. Season with salt and pepper.
6. Reduce heat, cover and simmer for 20 minutes – until potatoes are softened.
7. Add mushrooms and cook for another 5 minutes.
8. Stir in yogurt and mix well until incorporated.
9. Serve.
10. ENJOY!