Pumpkin paste with spices
4 servings
80 minutes
Pumpkin paste with spices is the embodiment of comfort and warmth of the autumn season, inspired by Italian culinary traditions. The soft, sweet flavor of roasted pumpkin creates a perfect base for aromatic herbs—marjoram, oregano, and thyme. Roasting makes the pumpkin tender, while olive oil adds richness and a velvety texture. Serving it on crispy toasts with greens transforms the dish into an elegant appetizer, ideal for cozy evenings with a glass of wine. The simplicity of preparation combines with depth of flavor, making this recipe popular not only in home kitchens but also in restaurants, highlighting the natural sweetness of pumpkin in harmony with spicy accents.
1
Preheat the oven to 150˚C. Grate the pumpkin on a coarse grater and transfer it to a large colander set over the sink. Combine the pumpkin with 1 tsp of salt, mix well, and let it sit for 20 minutes.
- Pumpkin: 900 g
- Coarse salt: 1 teaspoon
2
Squeeze the pumpkin well with your hands and spread the pulp evenly on a 23x32 cm baking tray. Insert sprigs of herbs into the pumpkin and drizzle with olive oil to cover it.
- Pumpkin: 900 g
- Marjoram: 2 pieces
- Oregano: 2 pieces
- Thyme: 2 pieces
- Olive oil: 2 glasss
3
Bake for about 45 minutes until the pumpkin is soft and a golden crust forms at the edges. Let it cool and season with salt. Spoon onto slices of bread and garnish with fresh marjoram.
- Pumpkin: 900 g
- Coarse salt: 1 teaspoon
- Toasts: to taste
- Marjoram: 2 pieces