Thursday, July 31, 2025

Ravinder Bhogal’s pumpkin and squash recipes for autumn

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Pumpkin, kale and spelt broth with fried sage

Sage and pumpkin are a match made in heaven. This hearty, vegetarian broth is exactly what I want to eat when the temperature begins to take a nosedive.

Prep 15 min
Cook 45 min
Serves 4

500g pumpkin, such as delica, cut into wedges
60ml olive oil
Sea salt and freshly ground black pepper
½
tsp ground cinnamon
1
tsp pul biber, or ¼ tsp chilli flakes
1
tsp fennel seeds, roughly crushed
24 small fresh sage leaves
200g kale
, ribs finely sliced, leaves roughly torn
2 garlic cloves, peeled and finely chopped
The zest of 1 lemon, plus the juice to serve
1 litre vegetable stock

125g pearled spelt

Heat the oven to 220C (200C fan)/425F/gas 7.

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