Pumpkin Spread
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small pumpkin (se), (Hokkaido pumpkin)
- 50 g parmesan cheese
- 50 g pine nuts
- 6 tomato (s), dried
- 50 ml olive oil
- 2 clove (s) garlic, also more
- 1 shallot (s)
- 100 ml vegetable stock
- 1 teaspoon herbs, Italian, dried
- 0.5 teaspoon ½ sea salt
- 0.5 teaspoon ½ black pepper, freshly ground, or lemon pepper
- 1 tablespoon balsamic vinegar, (crema di balsamic vinegar) optional
Print Recipe
Pin Recipe Instructions
- First cut the sun-dried tomatoes into strips, scald them with a little hot vegetable stock and let them soak for approx. 10 minutes. Then take it out of the broth and let it cool down a little.
- Meanwhile, core the Hokkaido and cut into 1-2 cm cubes. Dice the shallot and garlic and fry briefly in a pan with 1 tablespoon of olive oil. Add the hokkaido cubes and the rest of the vegetable stock and cook for approx. 10 minutes until soft. The broth should almost be evaporated. Then put in a bowl and let cool down.
- In the meantime, mix the tomato strips with the pine nuts, the parmesan, the remaining olive oil and the spices. This works best with a hand blender. Then add the soft-boiled pumpkin with the shallot, the garlic and crema di balsamic vinegar and mix everything together well. Possibly season again and season again if necessary.
- Tips:
- We served the spread on New Year`s Eve on welcome appetizers with sparkling wine. With a piping nozzle, sprinkle small blobs on round pumpernickel bread and then drape parsley and chopped raw vegetables (cucumber and paprika) on top. It was very well received by the guests and the 30 pieces were plastered in less than 10 minutes.
- The spread doesn`t last long with us. But I would say that it should be stable for 1-2 weeks in a sealed can in the refrigerator. I tested it out of curiosity and it can also be frozen without any problems.
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