Middle Eastern style Roasted pumpkin

This recipe marries the sweet taste of pumpkin with the citrus flavour of sumac and the earthiness of roasted coriander and cumin seeds. Great as a warming side dish or as salad with crusty bread.


  • Half of a Japanese pumpkin cut into 6 wedges of about 1 inch thick
  • 1 table spoon of olive oil
  • 3 tbsps of sumac
  • 3 tbsps of cumin seeds
  • 3 tbsps of coriander seeds
  • salt to taste


  • I made these roasted pumpkin wedges in a Ninja flip oven airfryer, but you can use any conventional oven.
  • Put the sumac, salt and olive oil in a bowl and mix.
  • Line an oven tray with baking paper and put your pumpkin wedges on it.
  • Brush the wedges with the olive oil mixture.
  • Bake for 20 minutes at 200 degrees celsius, turning midway.
  • Towards the end of the bake, toast the cumin and coriander seeds in a pan until you start to smell their gorgeous smell.
  • Retrieve the pumpkin from the oven and serve sprinkled with seeds.

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