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Prep Time 10 minutes - Total Time 30 minutes - Makes 1

When you’re down at the shop buying a pumpkin to carve a face into, pick up an extra one for this recipe.

The combination of the creamy, smooth zesty feta with the roast pumpkin 🎃 is absolutely amazing. Once I made this it lasted about 30 seconds before it got demolished.


  • 1 small or 1/2 a medium pumpkin, peeled and diced.

  • Pumpkin seeds.

  • 1 small tsp of mixed spice.

  • 200g block of feta.

  • 70ml full-fat milk.

  • 1 tbsp of runny honey.

  • Juice from half lemon.

  • 2 garlic cloves.

  • 1 red chilli, chopped.


  1. Take the pumpkin and scrape out the seeds. Then peel and cut into bite-size pieces. Pop the pumpkin and seeds into a roasting tray, drizzle with olive oil, season, add the mixed spice and give it a good mix. Place into a preheated oven set at 180° for 20 minutes or till tender and golden.

  2. While the pumpkin is in the oven pop the feta, milk, honey, lemon and garlic into a food blender and whizz till smooth then check for seasoning.

  3. Once the pumpkin is ready pour the feta into a bowl and top it with the roasted pumpkin and seeds. Scatter over the chillies add a drizzle of honey, olive oil and some fresh thyme leaves then serve.


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