Pumpkin paste with Indian spices

Pumpkin paste with Indian spices is similar in consistency to hummus, it tastes interesting with apples, and you can use it 4:

  • as a filling for a tart
  • as a spread on toast, bread
  • just eat with a spoon.

What you need:

2 ½ cups of fresh roasted pumpkin
1 ½ cups of walnuts (of course – peeled. If desired, you can toast them in advance for 5-10 minutes in the oven or pan)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon spoons of ground nutmeg
¼ teaspoon ground cloves
salt to taste
1 teaspoon honey or maple syrup – optional
1 teaspoon Organic Virgin coconut oil  will go exactly in the spicy paste + a little more coconut oil for greasing the pumpkin

Pumpkin paste with Indian spices
  • Wash the fresh pumpkin, remove the core from it, and cut it into large slices. You can leave the skin.
  • Brush each piece of pumpkin with coconut oil.
  • Place the pumpkin on a parchment-lined baking sheet.
  • Fry the pumpkin until soft in a preheated oven at a temperature of 200 degrees for 45-60 minutes.
  • Leave the pumpkin to cool a little.
  • Add pumpkin, nuts, salt, 1 tsp. spoon of coconut oil and spices. Beat until smooth for about 1-3 minutes.

Note: instead of honey, you can add a little garlic – and you will get a completely different, no less interesting dish!

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