Put the pumpkin, onions and garlic in a saucepan, pour over the stock, then cover and cook gently for 15 minutes.
Sprinkle the vegetables with the seasoning or spice blend and add the raisins and honey. Season with salt and pepper, stir well, then cover and cook gently for a further 10–15 minutes until the pumpkin is tender and the stock has evaporated.
Scoop the pumpkin mixture into a serving dish and garnish with fresh chives.
• When ready to serve, add a little butter and perhaps a few whole almonds. • This would be good served with grilled lamb chops, chicken or sausages.
Pumpkin is not a great favourite of mine but I loved this recipe. One taste wasn't enough. Next time I will cook on a lower heat as the liquid kept evapourating and the pumpkin was cooked within the first 15 minutes. - 15 Jun 2009