Jumpin Pumpkin Flatbread

Vegetarian Vegan Dairy Free Egg Free Nut Free Soy Free

Jumpin Pumpkin Flatbread

Serving Size: 2

Calories per serving: 193

Fat per serving: 4.9gms

This recipe comes straight to us from our very own Resident Nutritionist. Not only is it a very seasonal recipe and a fun play on using pumpkin in your food, but also an extremely healthy and delicious one. Try it out and you'll know why you'll be jumpin' in joy!


1 large whole wheat flat bread
1 small or medium pumpkin (cut into large chunks)
1 cup of broccoli
1/2 cup of red bell pepper (sliced)
1/2 cup red onions or shallots
2 tsp dried oregano
salt and pepper to taste


  1. Preheat oven to 400 degrees. Place flat bread on a foiled baking sheet.
  2. With a large chef’s knife, cut pumpkin in half and scoop out insides.
  3. Cut the pumpkin into large chunks and place in a steamer. Steam pumpkin for approximately 15 minutes or until a fork can pass through easily. Allow to cool.
  4. Once cooled, remove the skin and place in a food processor or blender. Pulse till pumpkin is pureed. Add oregano, salt and pepper to taste. Pulse again.
  5. Spread the pumpkin puree on the flat bread. Arrange and evenly disperse the broccoli, bell pepper, and shallots. Bake for 10 minutes.
  6. Once the edges are crispy, remove from oven. Cut into pieces and serve hot.


Butternut squash may be substituted in place of pumpkin.

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