Roasted Pumpkin and Seeds

Great vegan addition of pumpkin with nuts, celery, onions and dill that can be served hot or cold!

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit


Pumpkin, 500-700 g
cut into cubes
Celery, 2 stalks
washed and chopped
Onion, 1 small unit
Green onion, 2 medium units
Canola oil, 3 tablespoons
for frying
Garlic, 3 cloves
Dill, 1 tablespoon
Sunflower seeds, 1 tablespoon
Pumpkin seeds, 2 tablespoons
Blanched sliced almonds, 2 tablespoons
Soy sauce, 1 tablespoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon


1. Fry the celery and onions in oil until soft.
2. Add the garlic, dill, nuts and spices (all the other ingredients except the pumpkin), and continue to fry for another minute or two.
3. Add the diced pumpkin and mix well to absorb the sauce.
4. Cook on a low heat for about 5 minutes and make sure that the pumpkin does not soften too much. Transfer to a nice bowl with serving spoons.
5. Bon appetite (:

Total time: 15-30 min

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 174 cal 92 cal
Proteins 5 g 3 g
Carbohydrates 13 g 7 g
Fat 12 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Roasted Pumpkin and Seeds
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