Pumpkin slices with onion and lemon, cooked in vegetable broth and olive oil. A simple dish with a clear tangy flavor, served with rice.
Ingredients
- 8 slices yellow pumpkin, peeled, cleaned of the seeds and cut as desired
- 2 large onions, grated
- Juice of 1–2 fresh lemons, to taste
- 1/2 cup olive oil
- 2 cups vegetable broth, or water with 1 organic vegan vegetable stock cube
- 1/2 tsp black pepper
- Salt to taste
Method
- After peeling the pumpkin and removing the seeds, cut 8 slices to the size you prefer.
- Heat the 1/2 cup olive oil and fry the pumpkin slices on both sides until browned.
- Grate the 2 onions and mix them with the lemon juice and vegetable broth.
- Pour the mixture over the pumpkin once both sides have browned.
- Simmer over low heat for about 30 minutes, until the sauce thickens.
- Adjust the salt and add the black pepper.
Serve with rice once cooked. Enjoy 🙂
What pumpkin really brings to this dish
Orange pumpkin is rich in carotenoids, especially beta-carotene, which the body can convert into vitamin A. Vitamin A is important for normal vision, immune function, growth and the function of many organs. NIH.
Pumpkin also adds fiber, potassium and plant compounds to the dish. Together with onion, lemon and olive oil, this is a real vegetable-centered meal—not a supplement disguised as a recipe.
We should not transfer claims about pumpkin-seed oil, pumpkin seeds or pumpkin extracts to this dish, because they simply are not part of the recipe. The same goes for claims that pumpkin alone protects the skin from UV radiation or causes weight loss.
The stronger case is simpler: a flavorful plant-based dish built around whole vegetables, with its orange color coming from plant compounds the body can actually use. 🌱
