As pumpkin season lasts, I have for you a great idea to use leftover pumpkin. Pumpkin is very versatile, we can cook a pumpkin soup, make a pumpkin risotto or pumpkin salad, bake a pumpkin bread or even a pumpkin cheesecake – there are countless options. But what to do if you end up with a little leftover? Don’t throw away any piece ever again. I have a delicious recipe – pumpkin spread that you can serve with crackers as a snack or to your breakfast bread with some shredded coconut. I say only four words – pumpkin, coconut, cinnamon, honey – are you in?
- 200 g pumpkin
- 2 tbsp honey
- 2 tsp cinnamon
- 5 tbsp coconut milk
- To make pumpkin puree: preheat oven to 200°C. Line the baking pan with parchment paper. Wash pumpkin carefully. Cut the pumpkin into large piece with a sharp knife. Remove seeds and strings. Bake for 30 minutes with skin side up or until tender (try if fork goes easily through). If you bake more than 200 g the amount of time will longer. Let the pumpkin cool a bit and then peel off the skin.
- Blend all ingredients adding small amount of milk until achieving desired consistency.