Pumpkin, Parmesan and Pine Nut Gratin

When pumpkins are in season they are best eaten simply. It's amazing how so few ingredients can be transformed into something so delicious! Great as a side to roast meat or baked portabello mushrooms, or eaten as a light meal with salad (in which case this amount serves two).

prep time
cooking time
Recipe by Christie Connelly


1kg pumpkin (unpeeled whole weight)*

1/4 teaspoon nutmeg

1 sprig of thyme, leaves picked

125ml (1/2 cup) Vitasoy Original Soy Milk

30g chunk parmesan cheese, grated**

3 tablespoons pine nuts, toasted

* Any type of pumpkin can be used, but a sweet variety like butternut works very well.

** You can subsitute the parmesan with nutritional yeast to make a dairy free/vegan version.


  1. Peel and deseed the pumpkin and chop into 3cm chunks. Place into a large soup pot and cover with cold tap water. Bring to the boil and cook for 5-8 minutes until tender, but not falling apart.
  2. Drain well and place into an ovenproof dish that fits all the pieces snugly in one layer. Sprinkle over the nutmeg and thyme leaves, and season with a little salt and pepper. Pour over the soy milk and roughly mash with a fork.
  3. Heat the overhead grill in the oven (broiler) on high. Sprinkle the pumpkin with parmesan and place under the grill for 3-4 minutes until the cheese is melted and browned. Garnish with pine nuts and serve.