Pumpkin paté

Pumpkin paté

Creamy, velvety, savoury, and subtly sweet

  • Gluten free
  • Vegan




Friends! Another month is in the books. How is it October already and I am only just now posting a pumpkin recipe?! 

Also, can I just add that this paté was supposed to be a cake (well, sort of). I mean, I meant for today’s post to be a super chocolaty, rich chocolate bread but I kind of ate the bread before taking a picture!

But let’s go back to the start. It’s October which can only mean one thing: it’s pumpkin season. Which just happens to be my favourite season.

So last month I decided to swear off all things unhealthy for one week. Chocolate, crisps, desserts – you know the drill. As you’ve probably guessed, my little ‘cleanse’ lasted less than 24 hours. Well, that backfired quickly, I know… but then last week I decided to give it another try. So far so good (currently on day 3, yay!). I honestly think one of the things keeping me well on track this time is this pumpkin paté. It’s delicious, it’s vegan and it’s perfect for dipping into with chunks of crusty bread, slices of focaccia, crackers, breadsticks, carrot sticks. Boyyy I’ve dipped everything in it.

The magic starts with sautéed shallots and garlic. This is what gives this pumpkin paté it’s robust and subtly sweet base. Combined with butter beans and of course, star of the show *drumroll please* roasted pumpkin for that vibrant orange hue and oh-so-creamy texture. Yum!

Step 1
Mark as Complete

Preheat the oven to 200C, gas mark 6. Toss the pumpkin cubes with 2 tbsp of oil, season with a little salt and pepper and cumin seeds and roast in the oven for 35-40 minutes until tender and lightly caramelised.

Step 2
Mark as Complete

Meanwhile, heat 2 tbsp vegan butter in a large skillet over medium-low heat. Add chopped shallots and garlic cloves, stirring to coat. Cook until very soft and golden. Set aside.

Step 3
Mark as Complete

Once cool, place the roasted pumpkin and sauteed shallots into a food processor together with the remaining ingredients including the final tablespoon of oil. Whizz until the mixture is smooth.

Cashew nut butter
Vegan Pumpkin Pie
Foodies100 Index of UK Food Blogs
  • 60 minutes
  • Serves 6
  • Medium
  • 200C / Gas Mark 6

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Adjust Servings:
600g pumpkin, cubed
3 tbsp Olive oil
Salt & pepper to taste
1 tsp Cumin seeds
2 tbsp Vegan buttery spread
2 Shallots
2 Garlic cloves
1 tsp Soy sauce
1 tin (400g) Butter beans
1 tbsp Tahini
Cashew nut butter
Vegan Pumpkin Pie
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