Sweet Pumpkin and salty Bacon are a delicious combination for this salad. Ham can be used instead of Bacon if you prefer. Use your favourite type of Pumpkin, but please be aware some types of Pumpkin tend to become very soft and wet when cooked. Those types are perfect for mushy salad. You can leave the skin on depending on the type of Pumpkin you use.


2 Servings


1/8 Pumpkin *about 400g
*Note: Kent Pumpkin is used for the above photo, and Jarrahdale Pumpkin is used for the photo below.
80g Bacon OR Ham *cut into small pieces
1/8 Red Onion *alter the amount to suit your taste
Salt & Black Pepper
2 tablespoons Sour Cream
2 tablespoons Japanese Mayonnaise
1/2 to 1 teaspoon Wholegrain Mustard *optional
*Note: Edamame Beans OR Roasted Walnuts can be a good addition

  1. Remove skin, seeds and spongy bit of Pumpkin, cut into bite-size pieces. (You may wish to leave the skin on.) Cook until soft by boiling, steaming, roasting OR microwaving.
  2. Meanwhile, cut Bacon (OR Ham) into small pieces. If you use Bacon, cook in a frying pan over medium heat. Thinly slice OR finely chop up Onion.
  3. Combine Sour Cream, Japanese Mayonnaise, cooked Bacon and Onion (and Wholegrain Mustard if you add some) in a mixing bowl, add cooked Pumpkin pieces, drained very well, season lightly with Salt & Black Pepper, and mix to combine.
  4. You can add extra Ingredients to this salad. I used Ham instead of Bacon and added Edamame Beans for the photo below. Roasted Walnuts are also good.