Description
Delicious simply spread on bread. Ideal as a quick kitchen, with pasta. You can also make a dressing for salads.
Ingredients
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Pumpkin
600 g
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Brown sugar
5 Tbsp
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Vinegar
5 Tbsp
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Ginger
20 g
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Pumpkin seeds
40 g
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Vegetable oil
50 ml
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Oil pumpkin
50 ml
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Broth
200 ml
Cooking
Pumpkin seeds dry on a dry pan.
Pumpkin cut into pieces, about 2x2 cm
In a pan put the sugar and give a little to melt, add the raspberry vinegar.
Put pumpkin, ginger, and pour the broth. Bring to boil and diminished the fire, boil 20 minutes, until cooked pumpkin.
Drain the liquid from the pumpkin. Add seeds, vegetable and 30 ml of pumpkin oil, salt and pepper. Grind in a blender. Sort clean jars, pour on top a bit of pumpkin oil and close. Store in the cold.
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