Heat olive oil and use to saute the chopped onion, escallion, ginger and garlic; stir constantly.
Mix in the turmeric powder and the diced pumpkin until the flavours develop and the pumpkin improves in colour.
Pour in the coconut milk, stir and bring to a boil. Allow to simmer until the pumpkin is tender.
Fold in the broad beans and black pepper.
To Serve: Serve with Herb Potatoes, Yam and a Tomato Salad.
Recipe prepared and presented by Chef Warren Wilson and Alfred Brissett of LIVITY Restaurant.