Print Recipe

Pumpkin paté

Creamy, velvety, savoury, and subtly sweet
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch
Keyword: paté, pumpkin, snack
Servings: 6


  • 600 g 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


  • 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.
  • 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.
  • 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.