Easy Pumpkin Spread Recipe
- Mariann Sebok
- Jul 30
- 1 min read
This Simple Pumpkin Spread Recipe lives up to its name, being straightforward and easy to make. It's incredibly flavorful and also very healthy. For example, there's no added oil, pumpkins are naturally low in carbs, and the butter beans contribute protein to the mixture.
Combine it with flaxseed and purple cabbage to create contrasting textures and enhance its benefits with additional fiber and antioxidants. An added advantage is that it stores well in the fridge.
Bake the pumpkin the night before, so you only have to mix the ingredients before brunch.
Ingredients
Around 600 grams of pumpkin, seeds removed, and chopped up to smaller pieces
3 garlic cloves
1 can of butter bean, rinsed
1/4 - 1/2 of tsp chipotle powder
1 lemon, juiced
1 tbsp of flaxseed
Chopped red cabbage to serve
your favorite bread, toast or crackers to serve
extra lemon to serve
Instructions
Roast pumpkin in a baking tray for around 45 minutes at 200 degrees. Add garlic and roast it for another 15 minutes (both together)
Scoop out pumpkin from skin and peel garlic. Add pumpkin, garlic, chipotle, salt, beans lemon juice to a bowl and blend it with a handheld blender or potato masher.
Toast your preferred type of bread or crackers, spread the pumpkin mixture on top, and add flaxseed and chopped red cabbage. Squeeze some lemon juice over it.
Enjoy
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