RecipesVegetarian and Vegetables

Jamaican Jerk Ghost Pumpkin Stew Recipe

Jerk Pumpkin! A flavour combination that literally blows your head off! This is a beauty of a recipe, developed by Gourmet Glow .

Vegetarian
Jamaican Jerk Ghost Pumpkin Stew Recipe
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Ingredients

Paste
  • 1 tbsp Steenbergs Organic Caribbean Pepper Mix
  • 4 garlic cloves
  • 4 spring onion
  • 1 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
  • 2 Leeks, finely chopped
  • 4 carrots, roughly chopped
  • 1 Ghost Pumpkin, seeded, peeled and chopped into chunks
  • 1 yellow pepper, roughly chopped
  • 1 Orange, zested and juiced
  • 1 bunch coriander, stalks and leaves chopped separately
  • 1 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

01
Preheat the oven 200C
02
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.
03
Place all the ingredients for the paste in a high speed blender. Blend until smooth and set aside.
04
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.
05
Add the coriander stalks and the yellow pepper and sauté for another 2 minutes.
06
Add the tomato paste and cook out the raw flavour for 1 minute.
07
Add the jerk paste and cook for 2 minutes.
08
Add the stock pot and water and carefully add the roasted pumpkin.
09
Simmer for 10 minutes then, with a stick blender, roughly blend a little of the stew to thicken. Leave some lumps for texture.
10
Taste and add sugar and salt to taste.
11
Sprinkle with coriander leaves and serve.