This pumpkin spread made with the Thermomix® is finished off with spring onions and pumpkin seed oil.
Pumpkin Spread with the Thermomix®
Ingredients 0 / 7 ✓
- 500 g Hokkaido pumpkin
- 500 g water
- 2 spring onions
- 10 g pumpkin seed oil
- 150 g coconut milk
- 1 tsp salt
- some black pepper
Instructions 0 / 6
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1
Cut the pumpkin.
Wash the pumpkin thoroughly, trim it, cut into pieces and place in the Varoma dish.
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2
Cook the pumpkin.
Pour the water into the mixing bowl, insert the Varoma and cook for 20 minutes / Varoma / speed 2.
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3
Slice the spring onions.
Meanwhile, wash and trim the spring onions and cut into pieces.
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4
Leave the pumpkin to cool.
Remove the Varoma and leave the pumpkin to cool. Empty the mixing bowl.
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5
Chop the spring onions.
Place the spring onions into the mixing bowl and chop for 3 seconds / speed 5.
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6
Blend the pumpkin.
Add the pumpkin along with the remaining ingredients, blend for 20 seconds / speed 6 and serve.
Tip: You can also use other types of pumpkin. Please note that you will need to peel them first.
Nutrition per serving
Why this spread beats the standard version
Three small adjustments make all the difference. First: we use Hokkaido pumpkin skin and all. The skin is thin, edible, and after 25 minutes of cooking it turns so soft that nothing gets in the way in the mixing bowl. It saves peeling and gives the spread a deeper orange colour. Second, we use coconut milk instead of quark: creamier, suitable for vegans, and with a gently sweet note that works beautifully with pumpkin. Third, we scatter toasted pumpkin seeds on top just before serving. Two minutes in a dry frying pan until they pop. That crunch takes the smooth spread to another level. If you enjoy curry, add 1 tsp of curry powder in the step where you add the pumpkin seed oil.
Serve with: Baguette and Ciabatta.
