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Classic Pumpkin Leaves

Classic pumpkin leaves freshly grown from my allotment. Rich in calcium, potassium, phosphorus, iron, magnesium, Vitamins A, C & K to nourish and replenish the body. Just the way nature intended.


  • 300 grams pumpkin leaves washed and finely chopped

  • 1 onion chopped

  • 1 Large tomato chopped (seeds and skin removed)

  • 3 Tablespoons cooking oil (Tallow, lard, ghee, coconut oil, duck oil, butter)

  • 1 hot pepper (optional)

  • 1/4 cup broth or water

  • Salt & black pepper to taste


  1. Heat oil in a pan over medium heat

  2. Fry onions until translucent

  3. Add tomatoes, hot pepper, salt & black pepper to taste, simmer

  4. Stirring frequently for 5 minutes

  5. Add broth and pumpkin leaves and simmer until leaves are well cooked

  6. Serve with your favourite carbohydrate and if aiming to reduce weight or inflammation its best to go for low dense carbohydrates like cauliflower rice, broccoli, cabbage, baby marrow


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