Seasonal Recipes

Pumpkin with Toasted Herb Bulgar

1 kg pumpkin or sweet potato
1 spanish onion
1 teaspoon sumac
¼ cup pumpkin seeds
¾ cup bulgur
Fresh mint
Fresh parsley
1 lemon
½ cup Greek yogurt


Prep the pumpkin and onion

Heat the oven to 220°C
  • Cut the pumpkin in half, scoop out the seeds, and then cut into ½-inch-thick half-moon slices. 
  • Peel the onion and cut into thin rings.
On a sheet pan, spread the pumpkin and onion rings in an even layer. Sprinkle with the sumac, drizzle 2 to 3 tablespoons oil and season with salt and pepper. Roast in the oven, turning halfway through the cooking time, until the pumpkin and onions are browned and just tender, 30 to 35 minutes. While the oven heats and pumpkin cooks, toast the pumpkin seeds and cook the bulgur.


Toast the pumpkin seeds

In a sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pumpkin seeds, season with salt and pepper, and toast, stirring occasionally, until the seeds are just fragrant, 1 to 2 minutes. Transfer the pumpkin seeds to a plate and let cool.


Cook the bulgur

In the same pot, add 1 tablespoon oil. Stir in the bulgur and toast, stirring occasionally, until fragrant, 1 to 2 minutes. Add 1½ cups water, season with salt, and bring to a boil. Cover and remove from the heat. Let stand 12 to 14 minutes until most of the liquid has been absorbed. Season with salt, if necessary. While the bulgur cooks, prepare the herbs and lemon zest. 


Prep the herbs

  • Coarsely chop the parsley leaves.
  • Coarsely chop the mint leaves. 
  • Zest and juice half the lemon; cut the other half into wedges. 
Stir the lemon zest, half the lemon juice and the parsley into the cooked bulgur. Toss the pumpkin with the mint and remaining lemon juice.



Transfer the pumpkin to individual bowls, garnish with the yogurt and pumpkin seeds, and serve with the bulgur.