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Vegan pumpkin and nut spread

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Ingredients for 1 servings:

  • 150 g Hokkaido pumpkin(s)
  • 150 g carrot(s)
  • 1 small onion(s)
  • 80 g hazelnuts, ground
  • 2 tsp vegetable broth, homemade
  • ½ tsp thyme, dried
  • 4 rosemary sprigs
  • 2 tbsp sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauté finely diced onion in sunflower oil, add diced pumpkin and sliced ​​carrots, and add vegetable stock granules. Cover the pot and simmer for 10 minutes. Let the vegetables cool briefly, then puree with the remaining ingredients. Tastes delicious on bread garnished with pumpkin seeds or as a dip. Also great for non-vegans. Can be made entirely from seasonal, regional ingredients—fall/winter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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