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Pumpkin Bruschetta

Pumpkin Bruschetta

Healthy Point

Simple Italian classic made more wholesome with pumpkin – savoury and loaded with vitamin A and beta-carotene.

Pumpkin Bruschetta

30 minutes

Pumpkin Bruschetta


  • 1 Small Butternut Pumpkin, peeled and cored
  • For seasoning Fresh Nutmeg
  • To taste Salt & Pepper
  • 1 Ciabatta Bread, sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Spring Onions, sliced
  • 1 tbsp Italian Parsley, chopped
  • 50 g Rocket Leaves
  • 2 tbsp Pumpkin Seeds, toasted
  • As desired Shaved Parmesan Cheese

Tips:  Bruschetta is a very versatile dish. You can use any of your favourite ingredients as topping. Try it with pieces of chicken breast for a meaty flavour.



Cut the pumpkin in small pieces. Place on a tray, season with salt, pepper and fresh nutmeg.

Pumpkin Bruschetta


Place the tray into the microwave oven. Touch STEAM, swipe the slider bar to select Steam 1 (High) and touch the Set key. Swipe the slider bar to select cooking time of 10 minutes. Touch START. Steam the pumpkin until it becomes soft to the touch.

Pumpkin Bruschetta


Toast the ciabatta bread in a frying pan with a small amount of olive oil.

Pumpkin Bruschetta


Mix the steamed pumpkin with spring onions and Italian parsley. Place on top of the crisp ciabatta bread, top with rocket and toasted pumpkin seeds. Drizzle some extra virgin olive oil and add the shaved Parmesan cheese before serving.

Pumpkin Bruschetta

Steam Convection Oven