Gluten Free/ Low Carb/ Paleo/ Thanksgiving Recipes/ Vegan/ Vegetarian

Pumpkin Chilli

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The wonderful colours of autumn herald the season of the pumpkin!  The vibrant orange colour brightens up the shelves and the tough skin yields a vegetable full of goodness!

It is one of the very low calorie vegetables and contains no saturated fats or cholesterol. It is rich in dietary fiber, anti-oxidants, minerals, vitamins.   I thought that I would make a curry as the sweetness of the pumpkin would combine nicely with spices and coconut.  I threw some spinach in it just to add another splash of colour!

The curry is very easy to make and a great supper dish.  Just perfect for these cold evenings.   If you did not have pumpkin to hand you could use butternut squash instead.


1 onion, finely chopped

1 clove garlic, finely chopped

1 cup chopped pumpkin

1 tspn chilli powder

1 tspn cumin powder

1/4 spinach (I used frozen but fresh would be fine too)

1 can chopped tomatoes  (or 4 large fresh, chopped)

2 tblspns coconut cream

2 tblspns coconut oil


  • Heat the coconut oil in a saucepan and add the onion and garlic.  Saute gently until soft.
  • Add the pumpkin, chilli and cumin powder, tomatoes, spinach and coconut cream.
  • Bring to the boil, cover and simmer for 20 minutes.
  • Eat and enjoy!

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