A warmly spiced side that suits any autumn table
This is the dish I pull out when I want something deeply aromatic but still easy enough to make without fuss. Roasted pumpkin with cumin and coriander has a warmth that isn’t fiery but wraps around the palate in a way that feels cosy. The spices are gently toasted before coating the pumpkin, which gives them a fuller, almost nutty aroma that seeps into each piece as it roasts. It’s one of the more straightforward recipes in my seasonal pumpkin side dish collection, but its simplicity is exactly why it earns a regular spot at my table.
I like this recipe for its flexibility. It works just as well with a roast chicken on a Sunday afternoon as it does with a simple lentil salad for lunch. The earthiness of cumin and the citrusy lift from coriander seeds make it a side that cuts across cuisines, I’ve served it alongside Moroccan tagines and next to grilled halloumi with equal success.
Selecting and preparing the pumpkin
For this recipe, I prefer firm varieties of pumpkins. They have a firm texture that holds up well to roasting and a natural sweetness that plays nicely with the spices. Once peeled, I cut the pumpkin into roughly 3 cm chunks, large enough to stay juicy but small enough to roast evenly.
To get the best flavour from the spices, I toast whole cumin and coriander seeds in a dry pan for a minute or two before grinding them. This releases their essential oils and adds a complexity you won’t get from using them straight from the jar.
Ingredients for roasted pumpkin with cumin and coriander seeds
- Pumpkin – 800 g, peeled and cut into 3 cm chunks
- Olive oil – 3 tablespoons
- Cumin seeds – 1 teaspoon, toasted and ground
- Coriander seeds – 1 teaspoon, toasted and ground
- Sea salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Fresh coriander leaves – small handful, chopped, for garnish
- Lemon juice – 1 tablespoon
Method: from prep to perfect roast
Preheat your oven to 200°C and line a large baking tray with parchment paper. Place the pumpkin chunks in a mixing bowl. In a small pan, toast the cumin and coriander seeds over medium heat until fragrant, shaking the pan to prevent burning. Transfer them to a mortar and pestle, then grind to a coarse powder.
Pour the olive oil over the pumpkin, then sprinkle over the ground spices, salt, and pepper. Toss well until each piece is evenly coated. Spread the pumpkin in a single layer on the tray, leaving a little space between the pieces so they roast rather than steam.
Bake for 25–30 minutes, turning the pieces halfway through, until the edges are golden and the centres are tender when pierced with a fork. Once out of the oven, drizzle with lemon juice and scatter with fresh coriander leaves. Serve warm.
Wine pairings to enhance the spice
A Sauvignon Blanc works nicely here, its herbaceous, citrusy notes complement the coriander without overwhelming the pumpkin’s sweetness. If you prefer red, a Pinot Noir with bright red fruit and soft tannins balances the spice without clashing.
Beer pairings that refresh the palate
A pale ale with a gentle bitterness will cut through the oil and spice, leaving your mouth ready for the next bite. For a softer option, try a wheat beer, its light body and subtle citrus hint echo the coriander beautifully.
Frequently asked questions
Can I use ground spices instead of whole?
Yes, but the flavour won’t be as bright. If using pre-ground, reduce the quantities slightly, about ¾ teaspoon each, as they can taste more concentrated.
Can I make this ahead?
You can roast the pumpkin earlier in the day and reheat in the oven at 180°C for 10 minutes before serving.
Can I make it spicy?
Add ½ teaspoon of chilli flakes or a pinch of cayenne with the other spices for extra heat.
Tips for success
Cut the pumpkin into uniform pieces so they roast evenly. Don’t overcrowd the tray — space helps them caramelise rather than steam. Always toast whole spices before grinding for the best aroma.
Storage and reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the edges crisp.
Roasted Pumpkin with Cumin and Coriander
Ingredients
- 800 g Pumpkin peeled and cut into 3cm chunks
- 3 tbsp Olive oil extra virgin
- 1 tsp Cumin Seeds toasted and ground
- 1 tsp Coriander seeds toasted and ground
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 1 handful Coriander leaves chopped, for garnish
- 1 tbsp Lemon juice
Instructions
- Preheat your oven to 200°C and line a large baking tray with parchment paper.
- Place the pumpkin chunks in a mixing bowl. In a small pan, toast the cumin and coriander seeds over medium heat until fragrant, shaking the pan to prevent burning. Transfer them to a mortar and pestle, then grind to a coarse powder.
- Pour the olive oil over the pumpkin, then sprinkle over the ground spices, salt, and pepper. Toss well until each piece is evenly coated. Spread the pumpkin in a single layer on the tray, leaving a little space between the pieces so they roast rather than steam.
- Bake for 25–30 minutes, turning the pieces halfway through, until the edges are golden and the centres are tender when pierced with a fork. Once out of the oven, drizzle with lemon juice and scatter with fresh coriander leaves. Serve warm.
Nutrition
Try one of our other pumpkin recipes
If you’ve enjoyed the earthy spice of cumin and coriander with pumpkin, you might also like trying it in different flavour settings. A more indulgent option is the pumpkin dauphinoise with thyme, which layers pumpkin with cream for something comforting. For a fresher plate, the pumpkin and feta salad with pomegranate and mint brings brightness with herbs and fruit. Or, if you want a gently smoky taste, the smoky pumpkin with paprika and garlic is a fantastic choice alongside grilled meats.