Whole roasted pumpkin

Whole roasted pumpkin

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  • 8
  • Easy
  • Dairy free Health conscious Meat-free
  • 5 minutes
  • 2½ hours
  • Woolworths Ken Forrester Viognier

This show-stopping whole roasted pumpkin is sure to impress. Make it as a vegetarian main or serve it as a sensational side.


  • 1 x 4.5 kg whole pumpkin
  • 200 g pumpkin seeds
  • ½ cup soya sauce
  • Woolworths wild blossom honey, for drizzling

Cooking Instructions

1. Preheat the oven to 180°C.

2. Prick 5 holes in the bottom of the pumpkin and 5 in the top. Place on a wire rack inside a roasting pan. Roast for 2½ hours, or until tender.

3. Carefully remove the wire rack and pumpkin and place over another dish to collect any water that is released while the pumpkin cools slightly.

4. Place the pumpkin seeds on a baking tray and drizzle with the soya sauce, then roast for 10 minutes. Remove from the oven and allow to cool slightly.

5. Once cool enough to handle, carefully remove the pumpkin from the wire rack, place on a serving dish and carefully break open using a serving spoon. Scatter over the soya-roasted pumpkin seeds and drizzle with the honey.

Find more vegetarian recipes here. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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