Ingredients

Paste

1 tbsp

Steenbergs Organic Caribbean Pepper Mix

garlic cloves

spring onion

Scotch Bonnet Chilli, seeded and roughly chopped

2 inches

fresh ginger, peeled and chopped

2 tbsp

cider vinegar

2 tbsp

water

2 tbsp

dark brown sugar

Stew

Leeks, finely chopped

carrots, roughly chopped

Ghost Pumpkin, seeded, peeled and chopped into chunks

yellow pepper, roughly chopped

Orange, zested and juiced

bunch coriander, stalks and leaves chopped separately

vegetable stock pot

3 tbsp

tomato puree

1 litre

water

4 tbsp

rapeseed oil

1 tsp

Himalayan Pink Salt

Jerk Pumpkin! A flavour combination that literally blows your head off! This is a beauty of a recipe, developed by Gourmet Glow . Sweet roasted Ghost Pumpkin in a hot, spicy, fragrant sauce. Heady with Scotch Bonnet and Steenbergs Organic Caribbean Pepper Mix, the sweet tang of orange cuts through.

Method

Preheat the oven 200C
Put the divide the pumpkin between 2 roasting trays and sprinkle over 3 Tbsp Oil. Season with salt and roast for 20 minutes until tender and lightly charred.
Place all the ingredients for the paste in a high speed blender. Blend until smooth and set aside.
Heat 1 Tbsp oil in a large pot and sweat the leeks and carrots for 10 minutes with the salt and a splash of water until very soft and sweet.
Add the coriander stalks and the yellow pepper and sauté for another 2 minutes.
Add the tomato paste and cook out the raw flavour for 1 minute.
Add the jerk paste and cook for 2 minutes.
Add the stock pot and water and carefully add the roasted pumpkin.
Simmer for 10 minutes then, with a stick blender, roughly blend a little of the stew to thicken. Leave some lumps for texture.
Taste and add sugar and salt to taste.
Sprinkle with coriander leaves and serve.