Roast Pumpkin with Sesame and Cheese + Bonus Soup

I had a big pumpkin sitting in my pantry which I thought the little guy would enjoy, until I realized he didn’t want much of it. So I looked for a pumpkin recipe to cook. I stumbled upon one and I decided to adjust it to my liking. Want to know more? Read on.


  • 1 butternut pumpkin or squash (about 600g or 1.3lbs)
  • 3 tablespoons olive oil
  • 2 tablespoons sesame seeds
  • 50g/1.7 ozs cheese
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon of dried mint
  • salt to season


Step 1: Preheat oven to180 degrees C . Line a baking tray with baking paper. Peel the pumpkin and slice it into cubes.

Step 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.


Step 3: Remove from the oven and toss with mint and sesame seeds. Bake it for 10 more minutes to roast.

Before roasting
After roasting

Step 4: Top with cheese (vegan cheese or mozzarella or your preference) and chilli flakes. Season with salt if need be. Serve while hot. I served it along with some soya chunks and coriander (dhania). I was yummy!



While waiting for the oven to do its magic, I made some pumpkin soup from the food I had made for the baby (since he didn’t want it, nothing goes to waste, nothing). The food had pumpkin and green grams, I added a little pumpkin and blended them to make a thick paste.


Meanwhile, I put a glass of water to boil for the soup, added some chilli and spanish paprika for flavor (you can also add a little salt). Once the water boiled I added the pumpkin paste and stirred until it boiled.


I served it hot with a few mint leaves. It was magical.


Original Recipe:

Be sure to try these and let me know how it goes. Thank you so much for reading.