Marmalade-roasted pumpkin with labneh

The marmalade gives the pumpkin incredible flavour and caramelises while baking.

More than 1 hour

Serves 4-6


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  • 1 tub (1kg) plain double-cream yoghurt
  • Pinch of salt
  • 2 tsp (10ml) sumac (optional)
  • Handful each parsley and coriander, chopped
  • Juice (60ml) and grated peel of 2 limes
  • 1 red chilli, seeded and finely chopped


  • ⅔ cup (160ml) citrus or mandarin marmalade (click here for recipe)
  • 8 sprigs fresh thyme
  • 4 cloves garlic, finely chopped
  • 2 green chillies, seeded and finely chopped
  • 1 onion, chopped
  • 1 Tbsp (15ml) cumin seeds
  • 1 tsp (5ml) smoked paprika
  • Glug olive oil
  • 1 medium-sized pumpkin (about 1kg), sliced into wedges
  • Salt and milled pepper
  • Toasted pumpkin seeds, for serving



  1. Combine labneh ingredients and stir until well combined. 
  2. Line a bowl with muslin cloth and spoon mixture into the centre.
  3. Bring edges of cloth together and secure with string.
  4. Place bag in a colander over a bowl.
  5. Leave in fridge to strain overnight.
  6. Preheat oven to 180°C.
  7. Combine citrus or mandarin marmalade, thyme, garlic, chilli, cumin seeds, olive oil, season and mix until well combined.
  8. Coat pumpkin in marmalade mixture.
  9. Spread onion over a base of a lined baking tray and top with pumpkin in a single layer.
  10. Roast for 25-30 minutes until golden and sticky, tossing every 10 minutes.
  11. Arrange roasted pumpkin on a platter.
  12. Remove labneh from cloth, adjust seasoning and dollop over pumpkin.
  13. Sprinkle with toasted pumpkin seeds.

Browse more sides and salads recipes here.


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