Big flavour. Minimal fuss. Totally Sonshine.

Blake Proud was back in the Brekky kitchen with Leah & Dan this morning – and this time, he brought the warmth with him. His Spiced Pumpkin with Toasted Pine Nut, Sesame Oil & Lemon Yoghurt is one of those dishes that’s simple to pull together but looks (and tastes!) like something you’d find at your favourite café.

It’s nutty, tangy, a little bit toasty – and absolutely perfect whether you’re feeding the family or sharing around the Sonshine studio!

Blake says this recipe is all about big flavour with minimal effort. You don’t need fancy ingredients or complicated techniques – just a good pumpkin, a hot oven, and a few spices to bring everything to life.

The cumin, fennel, and coriander seeds roast alongside the pumpkin to fill your kitchen with an incredible aroma, while the pine nuts and sesame oil add richness and crunch. And that lemon yoghurt? The perfect creamy, zesty finishing touch.

Here’s how to make it yourself at home 👇

Ingredients

Pumpkin

  • 1 medium pumpkin
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • Salt to taste

Toasted Pine Nut–Sesame Oil

  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 tbsp black sesame seeds
  • Pinch of salt

Lemon Yoghurt Sauce

  • ½ cup Greek yoghurt
  • Juice of ½ lemon
  • 1 tsp olive oil
  • Pinch of salt

Method

1️⃣ Preheat oven to 200 °C (fan-forced). Slice the pumpkin into wedges — skin on, less mess! Toss with olive oil, cumin, fennel, coriander seeds and salt.

2️⃣ Roast on a tray until golden and tender, around 35 minutes.

3️⃣ Toast the pine nuts and sesame seeds in olive oil over gentle heat until golden and fragrant. Season with a pinch of salt and let cool.

4️⃣ Mix together Greek yoghurt, lemon juice, olive oil and salt until smooth. Adjust to taste — you want that lovely balance of tang and creaminess.

5️⃣ Serve the warm pumpkin with a drizzle of nutty sesame oil and a few dollops of lemon yoghurt. Add extra seeds or fresh herbs if you’ve got them on hand.

It’s the kind of dish that feels hearty but fresh, and it works beautifully as a side, a light lunch, or even a main course with a bit of crusty bread.

You can catch more of Blake’s easy, flavour-packed recipes each week with Leah & Dan. Listen to the full chat with Blake below!