PUMPKIN SPREAD

July 28, 2015

I love Hokkaido pumpkin. Judging by the name it’s not even the slightest bit Austrian but it seems to be the most popular pumpkin around.
The recipe down below is for a very typical Styrian bread spread. You will find it on many “Brettljausn” if you are visiting the Styrian wine street. For the most authentic taste use pumpkin seed oil instead of olive oil. We Styrian love that stuff – we could eat it on literally anything. Give it a try :)

fox_pumpkin_spread

PUMPKIN SPREAD

  • 150g pumpkin [Hokkaido]
  • 1 tablespoon olive oil
  • 3 tablespoons sour cream
  • 2 tablespoons pumpkin seeds
  • 1 spring onion
  • pinch salt
  • pinch pepper
  • pinch chili

_ preheat oven to 180°C

_ wash pumpkin, remove seeds and cut into large chunks

fox_pumpkin_spread

_ place pumpkin pieces onto a baking sheet on a baking tray

_ brush with olive oil

_ bake for about 25 minutes [until tender]

fox_pumpkin_spread

_ press the now soft pumpkin through a ‘Flotte Lotte’ or a potato press to mesh up the pumpkin and get rid of the peel

_ stir in the sour cream

_ finely chop the spring onion and add to the pumpkin

fox_pumpkin_spread

_ fry the pumpkin seeds in a pan [without oil] until they get slightly bloated

_ finely chop and add to the spread

_ season with salt, pepper and chili to your liking

fox_pumpkin_spread

fox_pumpkin_spread

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