Ingredients
Scale
- 1 pumpkin ca. 700g
- 150g vegan cheese cream or cashew cream
- 2 cloves of garlic
- 1/2 tsp chili
- 1 tsp fresh rosemary
- salt, pepper
Instructions
- Preheat the oven to 200°C. Cut the pumpkin to 4-6 pieces and back them for about 30 minutes.
- When they are ready, peel them and chop them to small pieces, so your blender can handle them. Add all the other ingredients and blend until smooth. Enjoy!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Spread, dip