1WokMeals · 2016 · Vegetables · vegetarian

Summer Pumpkin

Although pumpkins are synonymous with Halloween, it is –  summer!  That  shouldn’t stop you from enjoying pumpkin now though.

These small, organic, tender green pumpkins are delicious, whether enjoyed warm or as a cold dish. What’s great about this dish, is that you won’t need to spend too much time in the hot kitchen making it!


Green Summer Pumpkin

(naturally gluten-free, egg free, soy free, wheat free, dairy free, nut free)

squash chopsticks

Servings:  2 – 4

By: gfchopstix

Prep time: 5 minutes

Cooking time: 10 minutes



  • 2 small organic green pumpkins
  • Fresh ginger and garlic, chopped
  • salt and pepper to taste
  • 2 tablespoons of Olive oil
  • Cumin (or other spice of choice)
  • Liquid stock or filtered water



  1. Wash the pumpkin thoroughly
  2. Cut away and rough or ‘bad’ pieces
  3. Cut in half and scoop out the seeds (if you wish)
  4. Slice into thinner pieces
  5. In a wok, or pan, pour 2 tablespoons of olive oil
  6. Heat and then add ginger and garlic
  7. Fry until lightly browned
  8. Add the pumpkin slices and fry on medium heat for about 3 minutes
  9. Add either filtered water or liquid stock to the pan and cover with a lid
  10. Simmer on low heat for about 5 – 8 minutes, until tender
  11. Remove from heat and serve



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