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Roasted Pumpkin Recipe with Furikake

Roasted Pumpkin Recipe with Furikake

Course: SidesDifficulty: Easy


Prep time


Cooking time



This roasted pumpkin recipe with furikake added is delicious. The seaweed caramelises on the pumpkin bringing a sweeet umami flavour and a booste of nutrients and minerals which the seaweed offers.


  • Half a pumpkin, cut into wedges (4-5cm at the thickest part)

  • Olive oil

  • Pacific Harvest Furikake  – here we’ve used chilli but citrus or garlic are equally delicious.


  • Warm the oven to 200 C and line an oven-proof tray with baking paper.
  • With a pastry brush (or your fingers if you prefer), ‘paint’ the pumpkin wedges with enough oil to help the seasoning stick.
  • Using a tablespoon, sprinkle the pumpkin pieces with generous lashings of chilli seaweed seasoning


  • Furikake seaweed seasoning is a tasty & colourful condiment that will add excellent visual appeal to many dishes including vegetables, beans & pulses, cheese, fish or bread & potatoes. It is an excellent salt alternative for those who wish to lower their sodium intake. It is also an excellent garnish for rice, baked potatoes, savoury baking and soups!  It contains all the minerals, vitamins, fatty & amino-acids, fibre, protein, anti-oxidants and compounds found in a broad range of seaweed. Regular intake will supplement and enrich your diet with many elements that are hard to get from other plant based food sources.

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