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Roast Pumpkin Mash With Bacon & Coconut Cream

  • Author: Loose It – Volume 19


  • 1kg Pumpkin, peeled and cubed
  • 1 x 165ml tin coconut cream
  • Himalayan salt and pepper
  • 100g streaky bacon
  • 1 tbsp. Xylitol
  • 1 tsp. ground cinnamon
  • 5g spring onion, finely sliced, to serve.


  1. 1. Preheat the oven to 180°C. Place the pumpkin in a roasting dish, add the coconut cream and season well. Roast for 30 minutes or until the pumpkin is soft, then blitz until smooth using an immersion blender.
  2. 2. Heat a pan, toss in the bacon and cook until crispy. Add the xylitol, sauté for another minute and sprinkle with cinnamon.
  3. 3. To serve: Serve mash hot, topped with bacon and sprinkled with spring onion.


  • Serving Size: 4