by @Thepaleo.nurse

Pumpkin Ginger Spread

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Course Blender Recipes, Sauces, Dips & Spreads - Savoury, Spread, ThermoCook Recipes



  • 1/2 butternut squash pumpkin
  • 1 tbsp ginger
  • 1/4 cup almond milk
  • 1/2 cup cashews (soak over night)



  • Start with roasting the pumpkin squares - in olive oil pepper and salt, 200*C fan forced for 35 minutes, and give them a stir halfway.
  • Let it cool completely.
  • in the blender add the pumpkin, cashews, ginger and milk and blend until smooth.
  • Keep in the fridge max 3-4 days. You can save some in the freezer longer!
  • Enjoy!
Keyword @Thepaleo.nurse, 9200A blender, 9200A recipe, blender recipe, easy recipe, homemade, Pumpkin Ginger Spread, pumpkin recipes, pumpkin spread, quick recipe, thermocook, thermocook recipe, vegan, vegan recipe, vortex blender
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