Prepare Ahead

Outside pumpkin season, use two butternut squash instead

Instructions

1. 1

   Peel the pumpkin or squash and cut into 1-inch thick pieces.

   
   

2. 2

   In a large pan heat the olive oil over a medium heat and add the onion and red peppers and cook for 5 minutes.

   
   

3. 3

   Add the pumpkin and garlic and lightly brown.

   
   

4. 4

   Add the chopped chilli, chilli powder, cumin and cinnamon and cook for 2 minutes then add the tomato puree and stir in.

   
   

5. 5

   Add the chopped tomatoes, vegetable stock, red kidney beans, sweetcorn, salt and pepper and bring to the boil.

   
   

6. 6

   Reduce the heat and cook for 45 minutes or until the pumpkin is tender.

   
   

7. 7

   When cooked add a dash or 2 of balsamic vinegar.

   
   

8. 8

   Serve up with chopped spring onions, jalapeños and a bowl of sour cream.

   
   

Ingredients

• 1 small/med pumpkin, or butternut squash
• 4 tbsp olive oil
• 2 red peppers, chopped
• 1 onion, large
• 3 garlic cloves, minced
• 2 tbsp tomato puree
• 500ml vegetable stock
• 800g chopped tomatoes, 400g
• 1 red chilli
• 400g red kidney beans, drained
• 100g frozen sweetcorn
• 1 tbsp chilli powder
• 1 tsp cinnamon
• 1 tsp cumin
• 1 dash Salt
• 1 dash fresh ground black pepper
• 2 dashes balsamic vinegar
• 1 handful jalapeños, sliced
• 1 tub soured cream
• 1 good handful spring onions, chopped
• 1 handful coriander

Serves 5

Total time required 16 mins

• Preparation time: 15 mins
• Cooking time: 1 min