Pumpkin bruschetta with pumpkin seeds

Ingredients for 3 servings:

• 3 slice(s) of bread(s) (mixed bread)
• 400 g pumpkin flesh (e.g. Hokkaido)
• 1 onion(s)
• 2 tsp germ oil
• 4 tbsp apple juice
• 1 tbsp pumpkin seed oil
• 1 bag of Italian herbs for salad
• 2 sprigs basil
• 20 g pumpkin seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal starter in autumn, vegetarian

Toast the bread slices on a rack in the oven grill for about 2 minutes on each side. Tip: I heat a little oil in a pan and toast the bread slices in the pan until crispy brown on both sides. Finely dice the pumpkin or coarsely grate it. Peel the onions and cut into thin strips or pieces. Heat the germ oil in a pan and sauté the onions and pumpkin. Place both in a bowl. Add the apple juice, pumpkin seed oil, and herb mixture and stir in. Wash the basil and shake dry. Pick the basil leaves and cut them into strips. Roughly chop the pumpkin seeds and add both to the pumpkin and onion mixture. Spread the mixture while still lukewarm on the bread slices, garnish with a few pumpkin seeds and basil leaves, and serve immediately.