Advertisement

Try this pumpkin and kale stew, then check out more pumpkin recipes such as our pumpkin pie, pumpkin soup and pumpkin curry.

  • 1 pack rashers streaky bacon
    finely chopped
  • 1 medium pumpkin or butternut squash
    peeled and cut into small cubes (buy ready prepared cubes if you like)
  • 3 shallots
    peeled and halved
  • chicken or vegetable stock
  • 1 × 200g bag kale
    stalks removed and finely chopped
  • ¼ pack parsley
    chopped
  • toasted sourdough or bread
    to serve

Nutrition:

  • kcal225
    low
  • fat16.5g
  • saturates5.8g
  • carbs5.5g
  • fibre4g
  • protein13.8g
  • salt3.11g

Method

  • step 1

    Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.

  • step 2

    Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.

Try one of our other healthy one pot recipes...

vietnamese beef with lemongrass
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement