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Spiced Pumpkin Puree

breakfast eat recipes vegetarian

Spiced Pumpkin Puree

This spiced pumpkin puree makes a great dip or spread, courtesy of one of our customers, Nickie. It's vegan, paleo, gluten-free, dairy-free, and free from added sugars or preservatives; so it gets a big tick from us.

We tried and tested this beauty and love to use it on toast with avocado & eggs, but it's just as great in oatmeal or on crackers with cheese.

Let us know what you think and always share your midas cup recipes. 


  • 3 cups chopped pumpkin
  • 1 small handful of parsley, roughly chopped
  • 1 clove garlic, crushed
  • 1/4 tsp chilli (optional
  • 1 tsp midas cup
  • 2 Tbsp lemon juice
  • 5 Tbsp tahini
  • 1/2 tsp salt
  • 2 tsp olive oil
  • sesame seeds to garnish


  • Either roast the pumpkin in an oven at 200ºC for 25 minutes OR steam the pumpkin till soft. NOTE: roasting the pumpkin will give a deeper flavour.
  • Once you've cooked your pumpkin, let it cool to touch, then pop everything (except sesame seeds) in a blender, and blend till smooth.
  • Use straight away, warm or cold.

Spiced Pumpkin Puree

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