Yes, pumpkins are still in season! Pumpkins store really well and I have used my own homegrown pumpkin for this recipe which I harvested back in September.

Preparation

Heat the oil and add the onion. Fry for around 4 minutes until the onion has softened. Peel and deseed the pumpkin and chop in cubes. Make a bouillon with 2 tsp bouillon powder and around 200ml boiling water. The vegetables need to be just under water when cooking.

Add the stem ginger, turmeric and chilli powder and stir. Add the carrot, cauliflower, pumpkin, the cinnamon stick and the bouillon and bring to a boil. Reduce the heat and leave it to simmer for around 10 - 15 minutes until the vegetables are soft.

After around 5 minutes of simmering, in a separate bowl pour boiling water over the couscous so that there is roughly 1 cm of water on top. (this is jaround 1/2 inch). Put a plate (bottom down) on the bowl to cover (you could use cling film, but a plate is just as handy and no plastic) and leave to absorb all the water.

When the vegetables are ready, remove the cinnamon stick and plate the couscous with the vegetables on top.