Heat the oil in a large pot, throw in the onion and a pinch of salt and sauté for 5 minutes. Add the garlic, ginger, chilli, cayenne and turmeric and cook for a another minute.
Throw in the pumpkin/squash and sautee for 5 minutes then add the kale, butterbenas and stock. Cook for 1 hour until the pumpkin/squash is soft and the beans are flavourful. Top with pomegranate seeds.
Freeze leftovers this will last for 3 months. Will keep in the fridge for a week.
Images: Holly Clark Photography