Pumpkin Spread

cubes. Peel and halve the garlic.

Put both in a baking dish, season with smoked salt, rosemary, salt and pepper and mix with olive oil (about 5 tablespoons, it should wet everything).

Place in the preheated oven at 190 °C for about 30 minutes, stirring once in between. Dice the onion and grate the pumpkin seeds, chop the parsley and puree in a food processor with the curd and 2/3 of the finished pumpkin including all the garlic cloves and the apple cider vinegar.

Mash the remaining pumpkin flesh with a fork and mix into the mixture (do not puree, so that pieces of the pumpkin flesh still remain visible).

Season the pumpkin spread if necessary.

Preparation Tip:

The pumpkin spread goes well on hearty, fresh brown bread, as well as on toast or baguette.

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