Pumpkin Bruschetta


It’s Pumpkin Bruschetta for breakfast – in honour of all things pumpkin and Halloween! This recipe is extremely simple and only relies on a few great flavours to make it amazing!

 Preparation time:   20 minutes

Cooking time:   25 minutes

Serves:   2

2 tablespoons Thirumala Ghee, melted

650 g pumpkin, peeled and diced or cubed

80 g finely grated Pecorino Romano cheese or Parmesan cheese

Salt and pepper

3 tablespoons roughly chopped fresh oregano leaves

Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

½ to 1 teaspoon roasted chilli flakes

Sea salt, to season

4 slices crusty sourdough bread

1 tablespoon melted Thirumala Ghee

2 cloves garlic

4 tablespoons balsamic reduction (optional)


  1. Place pumpkin pieces in a bowl and drizzle with the melted Thirumala Ghee. Mix thoroughly so that the pumpkin pieces are coated with ghee.
  2. Spread it out on a greased baking tray and bake at 180°C for 20 minutes or until the pumpkin is cooked and lightly charred.
  3. Remove from oven and divide it into 2 portions.
  4. Place one portion of the above into a blender and add the grated cheese, salt and pepper. Blend till smooth.
  5. Place the remaining portion into a bowl and add in the oregano leaves, lemon zest and lemon juice, chilli flakes and salt. Toss to combine well.
  6. Brush only one side of each bread slices with the melted Thirumala Ghee. Toast the bread slices well or until browned.
  7. Rub with garlic so that the bread slices are infused with the aroma of the garlic.
  8. Spread the blended pumpkin on the toasted bread slices and top with some of the cubed pumpkin.
  9. Serve garnished with a drizzle of the balsamic reduction if desired.

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