Goat's cheese with pumpkin

Ingredients for 3 servings:

• 80 g pumpkin flesh (Hokkaido)
• 100 g goat’s cheese
• 2 eggs, hard-boiled
• 2 shallots, or 1 small onion
• 2 cloves garlic
• 1 piece(s) bell pepper(s), red, small piece
• 1 pinch of ginger powder
• 1 pinch of curry powder
• Salt
• pepper
• 1 pinch of paprika powder, rose hot
• ½ tsp parsley, dried
• 1 tbsp cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spread or dip

Briefly steam the pumpkin in a little lightly salted water (approx. 5-8 minutes). Drain in a sieve and let cool. Finely chop the shallots, garlic cloves, and a piece of bell pepper. Add the boiled eggs, Hokkaido cheese, goat’s cheese, and spices (salt, pepper, curry, ginger, hot paprika, 1/2 tsp. dried parsley), mash with a fork, add the cream, and mix everything thoroughly (using a fork only). If you like, you can sprinkle some chili on top at the end. Goes well with brown bread, baguette, or with crackers for dipping.