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Pumpkin Puree with Crunchy Sunflower Seeds and Fresh Herbs

Pumpkin Puree with Crunchy Sunflower Seeds and Fresh Herbs

Pumpkin Puree with Crunchy Sunflower Seeds and Fresh Herbs

Pumpkin Puree with Crunchy Sunflower Seeds and Fresh Herbs. I love the pumpkin family! Pumpkin is one of my favourite vegetables, providing us with so much goodness. You can prepare it in so many ways. Try it a delicious soup, cake or casserole. I even often drink it as vanilla or cinnamon latte (I know you want a recipe for that one – you will soon have it).

Today I will be making the paste or pumpkin puree. Delicious, pure and full of goodness! Perfect vegetable for beautiful skin as it is a rich source of vitamin A. Why not add some roasted and crunchy sunflower seeds on top which are full of Vitamin E – makes a mixture of A and E which are pure indulgence for your skin. To tease you even more this not only a heavenly scrumptious meal but an energy booster due to all kinds of vitamins from B group that care for your energy levels.  As a result you’re eating a deliciously nutritious meal satisfying your taste buds and feeding your beautiful body with all the good staff. Everything starts inside or in other words, we are what we eat. This is my way. Pumpkin Puree with Crunchy Sunflower Seeds and Fresh Herbs

RECIPE

time hour
difficulty easy
diet no meat, flour / gluten, nuts, yeast


WHAT YOU NEED

  • 1 small pumpkin
  • 1/2 lemon (squeezed juice)
  • 3 tablespoons of sunflower seeds
  • Sea salt or Himalayan (adjust amount according to you taste)
  • 1/2 tsp of chilli flakes (or 1/3 teaspoon cayenne pepper)
  • bunch of fresh mint
  • bunch of fresh basil
  • olive oil (extra virgin)

METHOD

  1. Warm up the oven to 220 ° C
  2. Wash and put the whole pumpkin on a baking tray and into the oven. Bake for about 40 minutes up to an hour depending on the size and kind of pumpkin that you will use. It has to be very soft
  3. While the pumpkin is getting ready in the oven wash and finely chop the herbs
  4. After baking wait until pumpkin cools down a little bit,  then peel the skin and get rid of the seeds from the inside
  5. Put the prepared pumpkin put into a blender, add lemon juice, chili flakes, salt and blend for several minutes until a paste like consistency
  6. Put the ready made paste or puree into a nice bowl, sprinkle with fresh herbs, roasted sunflower seeds and drizzle with olive oil
  7. I eat mine with homemade gluten-free bread chapatti (Indian bread). It tastes great as a snack or a side dish

Bon Appetit!

 

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