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Pumpkin with cranberries

This makes a lovely and tasty side dish for any day but also lovely for the holidays. If there are left overs, it tastes good cold too.

Pumpkin with cranberries

Serving Size: 4


  • 1 small-med. organic pumpkin, cut in small pieces
  • 1 cup vegetable bouillon
  • 3 Tbs. soy margarine or Earth Balance
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground coriander
  • 200 grams cranberries
  • splash maple syrup



  1. Cut the pumpkin. Remove the seeds and cut the pumpkin in bite sized pieces.
  2. Melt the soy margarine in a pan and add the pumpkin pieces.
  3. Add the vegetable bouillon, nutmeg, cinnamon and ground coriander.
  4. Cook the pumpkin with the lid on the pan for about 15-20 minutes or until the pumpkin is soft.
  5. Add the cranberries and let them cook for 2-3 minutes.
  6. Season to taste with salt and pepper.
  7. Place in a serving bowl and drizzle a bit of maple syrup over to serve.
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