Roasted Pumpkin with Cumin and Coriander
Chunks of pumpkin roasted with cumin and coriander until golden and tender, finished with lemon juice and fresh herbs. A versatile side dish that pairs with roasts, grilled vegetables, or grain salads. The toasted spices bring gentle warmth and aroma without overpowering the pumpkin’s natural sweetness.
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
Calories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 10500IUCalcium: 50mgIron: 1.5mg
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