Go Back

Turkish Baked Pumpkin with Cinnamon, Turmeric Yogurt & Fresh Mint

Ulcerative colitis means the lining of your colon is inflamed and ulcerated — and every meal is either adding fuel to that fire or helping to put it out. This dish was built to put it out. Pumpkin is one of the most colon-friendly foods available — soft, easy to digest, and rich in beta-carotene which directly supports the repair of inflamed intestinal mucosa. When baked, its fibre becomes gentle and soluble — exactly the kind your colon can handle even during a flare. The turmeric yogurt does double duty — the probiotics in yogurt support healthy gut bacteria that are consistently depleted in UC patients, while curcumin from turmeric is one of the most researched natural anti-inflammatory compounds for bowel inflammation specifically. Fresh mint soothes intestinal spasms and reduces bloating — a classic remedy in Turkish tradition that modern research is increasingly validating. And cinnamon rounds everything out with blood sugar stabilisation that reduces the inflammatory cascade triggered by glucose spikes. Simple, warming, and deeply healing for your colon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Healthy, Turkish
Calories: 215
Ingredients Equipment Method

Ingredients
  

For the Baked Pumpkin
  • 500 g pumpkin peeled and cut into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1 pinch black pepper freshly ground
For the Turmeric Yogurt
  • 150 g plain low-fat yogurt
  • ½ tsp ground turmeric
  • 2 tbsp fresh mint finely chopped
  • 1 tsp lemon juice freshly squeezed
  • 1 pinch black pepper
For the Finish
  • 1 handful fresh mint leaves
  • 1 tsp extra virgin olive oil
  • 1 pinch ground cinnamon

Equipment

  • 1 Oven Preheated to 190°C (375°F)
  • 1 Baking tray
  • 1 Parchment paper
  • 1 Vegetable peeler For pumpkin
  • 1 Small mixing bowl For turmeric yogurt
  • 1 Kitchen scale

Method
 

  1. Preheat your oven to 190°C (375°F). Peel the pumpkin and cut into even wedges roughly 2cm (¾ inch) thick. Place on a lined baking tray, drizzle with olive oil, sprinkle ground cinnamon and a pinch of black pepper over the top, and toss gently to coat.
  2. Bake in the middle of the preheated oven for 30–35 minutes, turning once halfway through, until the pumpkin is completely tender and lightly caramelised on the edges. A fork should slide through effortlessly with zero resistance.
  3. While the pumpkin bakes, combine the plain low-fat yogurt, ground turmeric, chopped fresh mint, lemon juice, and black pepper in a small bowl. Stir well until fully incorporated and the yogurt turns a beautiful golden colour. Refrigerate until serving.
  4. Arrange the baked pumpkin wedges on two plates. Spoon the turmeric yogurt generously alongside or directly over the pumpkin. Scatter fresh mint leaves over the top, finish with a light drizzle of olive oil and a pinch of cinnamon. Serve immediately.