Pumpkin Ragu with Coconut



10 minutes


30 minutes

Nutrition Information

Servings: 4

Calories per serving: 275 kcal

Calories per 100g: 70 kcal


1 Hokkaido Pumpkin

1 Onion

2 Cloves of Garlic

2 tbsp of Ginger

1 Chilli Pepper

1 tbsp oil

1 can Coconut Milk (400ml)

1 Boullion Cube

2 tbsp Corn Starch

Salt to taste


Finley dice the onion, garlic, peeled ginger and finely slice the chilli. Top and tail the pumpkin, before cutting it in half and removing the seeds and chopping it into bite size chunks. Sauté the onion in the oil on medium heat until translucent, before adding the garlic, ginger and chilli pepper, sautéing until fragrent. Add the pumpkin and a half cup of water, cover with a lid and letting everything simmer over medium-low heat for about 20 minutes, or until the pumkin is just about soft. In a small mug mix together the corn strach with a little bit of cold water until smooth, before adding the mixture and coconut milk to the pumkin. Add the boullion cube and salt to taste, bring to a boil until the liquid has thickened and serve.


Very tasty over noodles, pasta, rice or just eaten plain.


Store for up to 3 days in an airtight container in the fridge.


If you don’t have require this recipe to be gluten free, or don’t have corn starch, feel free to replace it might some flour. In this case, add the flour before the pumpkin and mix in until the flour is incorporated.

Feel free to replace or leave out ingredients you don’t have or like.