Pumpkin spread

Creamy pumpkin spread captures the essence of fall with its velvety texture and bold flavors, enhanced by a high-protein crunch from Carl Brandt bread for an easy, versatile topping that elevates toast, crackers, or veggies with sustained energy and pure seasonal delight.
Ingredients:
For the yellow spread:
  • 250 g hokkaido pumpkin
  • 100 g white beans, cooked
  • 3 tbsp. pumpkin seeds
  • 1 tbsp. olive oil
  • 1½ tsp. Ras El. Hanout
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice
For the orange spread:
  • 250 g hokkaido pumpkin
  • 100 g white beans, cooked
  • 1 tbsp. olive oil
  • 1½ tsp. harissa
  • 1/2 tsp. salt
  • 1/2 tsp. chilli flakes
  • 1 tbsp. lemon juice
Directions:
  1. Cut the pumpkin into large pieces and cook at medium heat for 15 minutes. Drain, drain briefly and mash together with the other ingredients. Let it cool down afterwards.
Tip: The spread tastes best if it has been left to stand overnight in the fridge. Afterwards, it will keep for about 5 – 7 days if it is refrigerated and well sealed.

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