Search thousands of recipes reviewed by home cooks like you.

Stir-Fried Pumpkin

Stir-Fried Pumpkin

  • Prep

  • Cook

  • Ready In


This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet


  1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.
Rate recipe

Your rating



NZ Student

Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only other tip would be to use fresh finely chopped garlic, oh and add water if it is 'sizzling' as the water will evaporate - saves using oils and added fats.


I sliced the onions, garlic and carrots. Since I used white pumpkin, I used the natural colored sesame seeds. I cut the amount of salt in half. We are glad we tried this delicious recipe!


Really good! Had this as a meal w brown rice. I am very glad to have this recipe, and will definately cook it again. Who would have thought pumpkin would taste so good with soy sauce, pepper & garlic!