ovenbaked pumpkin with pistachio almond coriander topping

by annapurnalovesme

Coriander and blueberries together-perfect. If there are no fresh blueberries, this recipe works perfectly with frozen blueberries.


1/2 medium Hokkaido pumpkin, seeded and cut into columns

4 tbsp olive oil

1 tsp curry

1 clove garlic

30 g almonds, chopped

30 g pistachios, chopped

1/2 Bunch of coriander

3 tbsp lime juice

1 handful blueberries

1 tsp coconut blossom sugar

Mix the pumpkin, garlic, 2 tbsp olive oil, curry, salt and pepper and spread on a baking sheet. Bake in a hot oven at 190 degrees (circulating air 175 degrees) for 15-20 minutes.

Meanwhile, mix corainder, 2 tbsp olive oil, pistachios, almonds, lime juice, blueberries, salt, pepper and coconut blossom sugar.

Remove the pumpkin from the oven and sprinkle with the topping.

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