Tag Archives: pumpkin

Pumpkin, Chickpea and Zucchini Burger

Vegetarian Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger Recipe

Another in our series of Vegetable Burgers, we have quite a collection now. So if by any chance you are looking for a Vegetarian Burger for either yourself or someone else please have a look at our archives. This recipe has a lot of ingredients, however no more than the other recipes that I have posted. The beauty of this one is that it comes in a Turkish Pide. This recipe can be made up for the family dinner or come in handy when entertaining. These days you need to offer something Vegetarian and Gluten Free so this one fits the bill. Healthy, quick and some  interesting flavour is just what you need when cooking. Enjoy!

Serves 4


600g butternut pumpkin, deseeded, peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 large (about 180g) green zucchini, coarsely grated
1 egg, lightly whisked
2 tablespoons flour
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 tablespoon olive oil

1 x 450g loaf Turkish Pide
1 x 200g container natural yoghurt
2 tablespoons continental parsley leaves


Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.

Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.

Combine yoghurt and remaining paprika in a bowl.

Split pide and cut into 4. Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.


Can be placed in a wrap, bun or simply served on a plate with salad
Reheat and eat the next day
Great for barbecues
Take to work for lunch
Place patties in the refrigerator to firm up before cooking
Cook inside rings if mixture appears too soggy

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Roasted Pumpkin and Garlic Soup

Here is a very simple, tried and tested Pumpkin Soup Recipe to get you through the colder days and evenings. Serves 6-8 people. Roasting the pumpkin beforehand gives this soup a kick that you just don’t get from normal, everyday pumpkin soups.

Home made Pumpkin Soup

Home made Pumpkin Soup!


1.5 kilo of Pumpkin, peeled and chopped
8 Garlic cloves, unpeeled
2 tablespoons of Olive oil
Sea salt and cracked black pepper for seasoning
2 cups of Chicken stock
1/3 cup of Sour cream


Preheat the oven to 200°C.

Place the pumpkin, garlic, oil, salt and pepper on a baking tray and toss to combine.
Roast for 45 minutes or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic cloves from their skins and add to the pumpkin with the stock and sour cream.
Process until smooth.


You can wait until the roasted pumpkin is cooked to peel, as it is easier
A large food or drink blender can be used instead
Keep the shute of the processor unblocked, as the heat of the mixture may pop the top off the processor
Keep the top of the blender on loosely to allow the heat to escape
For decoration, add some extra sour cream on top and swirl with a knife or skewer, you can also add a sprig of parsley
The roasted pumpkin and garlic soup is a meal in itself so just add an oven warmed bread roll and that’s dinner done

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