Deep, savoury flavour with gentle heat
When I want pumpkin to feel hearty but not heavy, I reach for smoked paprika and garlic. The paprika brings a gentle warmth and a deep, smoky depth, while the garlic roasts into soft, sweet little bites that almost melt into the pumpkin. This is the kind of side that makes the whole kitchen smell inviting and lingers in your memory after the last bite.
I first tried this on a chilly evening when I was cooking a simple roast chicken and needed something more exciting than plain potatoes. The result was so good that I started making it alongside this grilled fish, lamb chops, and even in a warm salad with rocket and feta. It’s a dish that belongs firmly in my list of autumn pumpkin sides worth making.
Choosing pumpkin and paprika wisely
A firmer pumpkin variety like butternut holds up best to roasting without going mushy. Smoked paprika is the star, use a good Spanish pimentón if you can, as it has a balanced smokiness without tasting bitter. If you want more extra heat, add a pinch of hot paprika or a little cayenne.
Garlic bulbs can vary in strength, so I prefer to roast whole cloves in their skins. They soften, sweeten, and can be squeezed out easily before serving.
Ingredients you’ll need for this recipe
- Pumpkin – 1 kg, peeled and cut into 3 cm chunks
- Olive oil – 3 tablespoons
- Smoked paprika – 1½ teaspoons
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Garlic – 6 cloves, unpeeled
Method: bringing out the smokiness
Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray, drizzle with olive oil, and toss with smoked paprika, salt, and pepper until evenly coated. Tuck the garlic cloves among the pumpkin pieces.
Roast for 35–40 minutes, turning halfway, until the pumpkin is tender and slightly charred at the edges. Squeeze the soft garlic from its skins and toss gently through the pumpkin before serving, so every piece gets a little of that sweet, mellow flavour.
Wine pairings for smoky pumpkin
A Rioja Crianza brings earthy, oaky notes that work with the smoked paprika. For white wine lovers, an oaked Chardonnay offers enough body to match the richness while adding a buttery softness.
Beer pairings for spice and smoke
A smoked porter echoes the dish’s flavour without overpowering it. If you prefer something lighter, a Vienna lager offers gentle malt sweetness to balance the paprika’s warmth.
Frequently asked questions
Can I make this ahead?
Yes, roast the pumpkin a few hours ahead and reheat gently at 160°C for 10–15 minutes. The garlic flavour will deepen slightly as it sits.
Can I make it spicier?
Absolutely, just add half a teaspoon of hot paprika or a pinch of cayenne along with the smoked paprika.
What’s the best substitute for smoked paprika?
You can use sweet paprika with a drop of liquid smoke, though the flavour won’t be as rounded.
Tips for success
Don’t overcrowd the baking tray — give the pumpkin space to roast rather than steam. Use fresh smoked paprika, as older spices lose their aroma quickly. Keep the garlic cloves whole while roasting so they don’t burn.
Storage and reheating
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 160°C until warmed through. This dish also works well cold in grain salads or stirred into couscous.
Smoky Pumpkin with Paprika and Garlic
Ingredients
- 1 kg Pumpkin peeled and cut into 3 cm chunks
- 3 tbsp Olive oil extra virgin
- 1½ tsp Smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 6 cloves Garlic
Instructions
- Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray, drizzle with olive oil, and toss with smoked paprika, salt, and pepper until evenly coated. Tuck the garlic cloves among the pumpkin pieces.
- Roast for 35–40 minutes, turning halfway, until the pumpkin is tender and slightly charred at the edges. Squeeze the soft garlic from its skins and toss gently through the pumpkin before serving, so every piece gets a little of that sweet, mellow flavour.
Nutrition
More delish pumpkin recipes
If smoky flavours are your thing, you’ll find a few other pumpkin sides that stand out. The Moroccan spiced roasted pumpkin with chickpeas uses a different spice profile but the same roasted depth. The crispy pumpkin fritters with chilli honey drizzle bring a fun hit of heat and sweetness. Or, if you’d like to lighten the table, the pumpkin with lemon and dill is a refreshing contrast.