Honey Pumpkin with Ginger

Honey Pumpkin with Ginger

The ginger flavour is excellent with the pumpkin.

You will need:
  • ½ cup (125 ml) honey
  • 6cm length of fresh ginger sliced into thin rounds
  • 6 T (90 ml) butter (only the real thing will do!)
  • 1 cinnamon stick
  • 2 T (30 ml) lemon juice
  • 600g white pumpkin, sliced and seeded (not peeled), cut into wedges
  • Ina Paarman's Vegetable Spice to taste

Boil honey, ginger, butter, cinnamon stick and lemon juice in a frying pan for 1 minute. Place the pumpkin wedges in the sauce. Season with Vegetable Spice. Cover with a lid and simmer slowly for 15 minutes. Turn over and simmer for another 5 - 10 minutes. Remove the lid. If a light brown toffee syrup has not yet formed, leave to cook for a few more minutes without the lid. Serve hot, with every last drop of sauce from the pan drizzled over the pumpkin.


The pumpkin is also very good baked in an ovenproof dish at 200°C for about 35 minutes.