Goat Cream Cheese with Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 80 g pumpkin meat (Hokkaido)
- 100 g oat cream cheese
- 2 egg (s), hard-boiled
- 2 shallot (s), or 1 small onion
- 2 cloves garlic
- 1 piece (s) red pepper (s), small
- 1 pinch ginger powder
- 1 pinch curry powder
- salt
- pepper
- 1 pinch paprika, hot pink
- 0.5 teaspoon ½ parsley, dried
- 1 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Briefly sauté the pumpkin in a little lightly salted water (approx. 5-8 min.), Drain on a sieve and allow to cool.
- Finely chop the shallots, garlic cloves and a piece of bell pepper.
- Add the boiled eggs, Hokkaido, goat cream cheese and spices (salt, pepper, curry, ginger, hot paprika, 1/2 teaspoon of dried parsley), mash with a fork, add the cream and mix everything (only with a fork). If you like, you can sprinkle some chilli on top at the end.
- Goes very well with black bread, baguette or with crackers for dipping.
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