Try this pumpkin and kale stew, then check out more pumpkin recipes such as our pumpkin pie, pumpkin soup and pumpkin curry.


  • 1 pack rashers streaky bacon, finely chopped
  • 1 medium pumpkin or butternut squash, peeled and cut into small cubes (buy ready prepared cubes if you like)
  • 3 shallots, peeled and halved
  • chicken or vegetable stock
  • 1 × 200g bag kale, stalks removed and finely chopped
  • ¼ pack parsley, chopped
  • toasted sourdough or bread, to serve


  • STEP 1

    Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.

  • STEP 2

    Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.

Try one of our other healthy one pot recipes...

vietnamese beef with lemongrass

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