Vegan Pumpkin and Nut Spread

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 150 g Hokkaido pumpkin (se)
  • 150 g carrot (s)
  • 1 small onion (s)
  • 80 g hazelnuts, round
  • 2 teaspoons vegetable stock, homemade
  • 0.5 teaspoon ½ thyme, dried
  • 4 sprig rosemary
  • 2 tablespoon sunflower oil
Vegan Pumpkin and Nut Spread
Vegan Pumpkin and Nut Spread

Instructions

  1. Fry the diced onion in sunflower oil, add the diced pumpkin pieces and sliced carrots, add the granulated vegetable stock. Put the lid on the pot and cook for 10 minutes. Let the vegetables cool down briefly and then puree them together with the other ingredients.
  2. Tastes delicious on bread garnished with pumpkin seeds or as a dip. Also for non-vegan tastes to put in.
  3. Can be made entirely from seasonal, regional ingredients - autumn / winter.

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