Beetroot spread with pumpkin and almonds

Ingredients for 1 servings:

• 150 g Hokkaido pumpkin(s), corresponds to approx. 1/4 pumpkin – depending on size
• 150 g beetroot, pre-cooked
• 1 small onion(s)
• 100 g almonds, ground
• ½ vegetable stock cube, makes approx. 250 ml
• 250 ml water, hot
• 2 rosemary sprigs, the chopped needles
• 2 tbsp, heaped 8 herbs, frozen or fresh herbs as desired
• 2 tbsp rapeseed oil
• salt and pepper
• Nutmeg, freshly grated
• Ginger root, ground or grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash, trim, and deseed the Hokkaido pumpkin. Weigh out approximately 150-180g and dice. Now weigh out approximately 150-180g of beetroot and finely dice. Peel and finely dice the onion. Heat the rapeseed oil in a saucepan and sauté the onion until translucent. Add the pumpkin flesh, 250ml of water, and the vegetable stock cube, and simmer for 15 minutes, until the pumpkin is soft. About 5 minutes before the end of the cooking time, add the pre-cooked and diced beetroot and let it warm through. Drain and reserve the excess liquid. Purée the vegetables with 100g of ground almonds, rosemary, and 8 herbs or fresh chopped herbs. If it becomes too thick, add a little more vegetable stock to restore the consistency. Season the spread with salt, pepper, ground ginger, and ground nutmeg. Bring back to a boil on the hot stovetop, stirring constantly to prevent burning. Immediately pour into prepared twist-off jars and seal. Note: An opened jar will keep for up to two weeks in the refrigerator. Tip: The spread tastes simply delicious on bread or rolls, topped with tomato or cucumber slices.