Pumpkin Pate with Almonds
by Editorial Staff
Light and tasty pumpkin pâté with almonds is an unusual interesting appetizer, quite satisfying and, no doubt, nutritious dish.
Cook: 1 hour
Servings: 3
Ingredients
For the pate:
- Pumpkin (pulp) – 250 g
- Raw almonds – 150 g
- Onions – 70 g
- Lemon juice – 2 teaspoon
- Salt to taste
- Ground black pepper – 1 pinch
- Vegetable oil – 2 tbsp
For the filling (optional):
- Balsamic cream – 2 teaspoon
- Narsharab sauce – 1-2 teaspoon
- Ground paprika – 1 pinch
- Pumpkin seeds – to taste
Directions
- Prepare foods for pumpkin paste with almonds.
- Cut the pumpkin pulp into small pieces and, together with the peeled onions, cut into slices, wrap in foil. Bake the pumpkin in the oven at 200 degrees for about 20 minutes.
- While the products for the pate are being baked, let’s take care of the almonds. It must be poured with boiling water for 5-7 minutes.
- Then drain the water, and remove the skin from the almonds, which will already be very easy to separate.
- The onion and pumpkin are ready! They have become soft and smell very nice.
- Put prepared pumpkin, onion, and peeled almonds in a bowl or blender bowl.
- Grind into a tender homogeneous mass.
- Add salt, black pepper, vegetable oil and lemon juice.
- Stir. Ready pumpkin pâté with almonds can be served cooled or chilled.
- When serving, almond-pumpkin pate, if desired, can be poured with balsamic cream, narsharab sauce, sprinkled with pumpkin seeds and ground paprika. However, the pate is delicious on its own.
Bon Appetit!
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