10 mins prep time
25 mins cook time
Serves 12 people


  • 750g peeled, chopped butternut pumpkin
  • ½ tsp cumin seeds, toasted
  • ½ cup chopped pistachios
  • ½ cup chopped macadamia
  • ¼ tsp chilli paste
  • 2 tbsp chopped fresh coriander
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp chopped coriander, extra, to serve
  • 2 small toasted wholemeal pita bread, sliced, to serve


  1. Preheat oven to 190°C.
  2. Toss pumpkin with cumin seeds and place on a baking tray lined with non-stick baking paper. Bake till tender then remove and set aside to cool.
  3. Place the pumpkin in a food processor or blender with pistachios, macadamias, chilli paste, coriander, water and oil and blend until smooth.
  4. Serve with extra coriander and pita bread.


Keep in the fridge for 3-4 days. Nutritional analysis excludes pita bread.
Nutrients per serve
Energy 545 kj
Protein 3 g
Fat 11 g
Saturated fat 2 g
Carbohydrate 5 g
Sugars 4 g
Dietary fibre 2 g
Sodium 2 mg

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