Pumpkin cream spread with thyme

Ingredients

• 450 g Pumpkin slices
• 1 pcs Onion
• 1 tbsp Pumpkin seed oil
• 1 tsp Tahini
• 50 g Pumpkin seeds
• 1 sprig Thyme, fresh, chopped
• 1 pinch Salt
• 1 pinch Freshly ground black pepper

Method

1. Bake the pumpkin slices in the oven sprinkled with some pumpkin seed oil, seasoned with salt and pepper. Also sprinkle the chopped thyme on them. Baking them takes 20 minutes on 180°C.
2. Peel the baked slices and put them into a serving bowl.
3. Add the tahini and the finely chopped onion in, then purée the pumpkin pulp with a robot mixer.
4. Serve the dip, decorating it with the pumpkin seeds.