Stir-fried pumpkin

    35 min

    This is a quick and simple pumpkin stir fry for fall. It is great for a Halloween supper due to its orange colour accented with black sesame seeds. It has a nice, exotic Asian flavour and goes well with steamed white rice.

    12 people made this

    Serves: 5 

    • 3 tablespoons olive oil
    • 1 small onion, roughly chopped
    • 1 clove garlic, minced
    • 500g cubed fresh pumpkin
    • 75g grated carrot
    • 2 tablespoons soy sauce
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons black sesame seeds

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat the oil in a large wok or frying pan over medium high heat. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.

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    Reviews in English (10)


    Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only other tip would be to use fresh finely chopped garlic, oh and add water if it is 'sizzling' as the water will evaporate - saves using oils and added fats.  -  01 Jan 2008  (Review from Allrecipes US | Canada)


    I sliced the onions, garlic and carrots. Since I used white pumpkin, I used the natural colored sesame seeds. I cut the amount of salt in half. We are glad we tried this delicious recipe!  -  09 Nov 2008  (Review from Allrecipes US | Canada)


    Really good! Had this as a meal w brown rice. I am very glad to have this recipe, and will definately cook it again. Who would have thought pumpkin would taste so good with soy sauce, pepper & garlic!  -  03 Nov 2008  (Review from Allrecipes US | Canada)