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Roast Pumpkin and Honey Prawn Bruschetta

Try silky charred pumpkin with sweet honey prawns for a knockout bruschetta like no other.

Prep Time

        Prep time: 15 minutes
        Cook time: 1 hour & 10 minutes
        Yield: Serves 8


    •    2 tbsps olive oil
    •    1 garlic clove, crushed
    •    1/2 tsp dried chilli flakes
    •    1/2 cup (120g) sour cream
    •    1/3 cup (115g) runny honey
    •    8 slices sourdough, toasted
    •    1/3 cup (80ml) extra virgin olive oil
    •    2 1/2 tsp smoked paprika (pimenton)
    •    salsa verde and micro basil to serve (Optional)
    •    16 large green prawns, peeled (tails intact), deveined
    •    1kg Jap (kent) pumpkin, seeds removed, cut into wedges

For Salsa Verde (Makes 1 cup):

    •    juice of 1 lemon
    •    1 garlic clove, crushed
    •    1 bunch mint, leaves picked
    •    1/4 bunch basil, leaves picked
    •    1/3 cup (80ml) extra virgin olive oil
    •    1/4 cup (50g) capers in vinegar, drained


  1. For the salsa verde, place all ingredients in a food processor, season and whiz until smooth. Transfer to a jar and chill for up to 2 days.
  2. For the bruschetta, preheat oven to 220°C.
  3. Arrange pumpkin in a single layer on paper-lined baking tray. Drizzle with extra virgin olive oil and scatter with chilli and ½ tsp paprika. Roast 1 hour or until tender and caramelised. Cool.
  4. Meanwhile, combine honey, garlic, olive oil and remaining 2 tsp paprika in a bowl. Add the prawns and toss to coat. Set aside for 15 minutes to marinate.
  5. When ready to serve, arrange the sourdough on a serving platter. Scoop pumpkin flesh from skin and spread over the sourdough, then dollop with sour cream. Heat a large non-stick frypan over medium heat. Season prawns and add to pan. Cook, turning once, for 6-7 minutes or until caramelised.
  6. Top bruschetta with prawns, drizzle with salsa verde and scatter with micro basil.

This great family recipe is thanks to delicious at


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