First, prepare the vegetables. Scrub then chop the potatoes into bite-size pieces. Peel and roughly chop the carrots and the pumpkin. Slice the leeks.

Boil the kettle, add the potatoes to a medium sized pan and cover with water. Boil for 3 or 4 minutes, then add the carrot and the pumpkin. Cook for a further 7 or 8 minutes. Turn the heat off.

Heat a frying pan with a few sprays of oil, then add the leeks and cook until they start to wilt. Using a slotted spoon, remove the vegetables and potatoes from the saucepan and add to the frying pan.

Cook for a few minutes, adding more oil of necessary, then add the cumin, garlic, Cajun, pepper, salt and nutritional yeast if using. Gently stir to combine.

If the mixture gets too dry, add some of the vegetable cooking water a couple of spoonful's at a time. Repeat this if needed until your vegetables are cooked (it depends on the pumpkin used). When the mixture has a bit of visible sauce, turn the heat off.

Your pumpkin is now ready!

Serve & enjoy!