Pumpkin Dip with Jacket Potatoes

Summary

Ingredients

• 400 g pumpkin meat (yellow or red hundredweiht)
• 200 g cream cheese with or without herbs
• 1 cup crème fraîche with or without herbs
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped
• salt and pepper

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Instructions

1. Cook the pumpkin pulp in a little water until soft, puree and mix with the other ingredients. Fold in part of the chopped herbs and use part of the garnish.
2. Serve with fresh jacket potatoes.