Caribbean-Style Pumpkin Veggies

Ingredients

• 1 small Hokkaido pumpkin (or 750 g pumpkin flesh)
• 4 red onions
• 1 piece ginger (walnut-sized)
• 2 Garlic cloves
• 2 limes
• 1 orange
• 2 tbsp light sesame oil
• 2 tbsp brown sugar
• 100 ml Vegetable broth
• 2 stems Thai basil
• Salt
• Pepper
• fragrant leaves or banana leaf for garnish

Instructions

1. 1.

   Peel, core and cut the pumpkin into bite‑sized pieces. Peel the red onions, ginger, and garlic. Slice the onions lengthwise into very thin slivers. Chop the ginger and garlic finely. Juice the limes and orange. Heat the light sesame oil in a wide pan. Sauté the onions, ginger, garlic, and pumpkin over medium to high heat for 2–4 minutes while stirring. Add the brown sugar and let it caramelize slightly.

2. 2.

   Deglaze the pumpkin veg with lime juice and orange juice, pour in the vegetable broth, and bring to a boil. Cover and simmer on low heat for 12–15 minutes until the pumpkin is firm yet tender. Just before serving, wash and shake off the Thai basil leaves, stir them into the veg, and season with salt and pepper. Plate the pumpkin veg in bowls. For an extra decorative touch, line the bowls with washed fragrant or banana leaves.