Creamy Pumpkin with Brussel Sprouts
Pumpkin made extra creamy from sunflower seed butter and extra flavor from roasted Brussel sprouts. An easy recipe for winter nights.
It’s pumpkin season guys! Which means I’ll be making lots of pumpkin-based recipes!
Let’s start off with this super simple cream of pumpkin and sunflower seed butter, topped with roasted Brussel sprouts.
Using nut butter will add extra creaminess to the pumpkin. I used sunflower seed butter, but feel free to replace it with pumpkin seed one if you prefer!
Ingredients (serves 2):
- 2 cups of fresh Brussel sprouts
- 2 cups pumpkin pure
- 1 tbsp organic balsamic vinegar
- 2 tbsp organic extra virgin olive oil
- salt and ground pepper
- 2 tbsp sunflower seed butter (or pumpkin seed butter)
- fresh thyme
- 1 clove of garlic
- 2 tbsp pumpkin seeds (raw, unsalted)
- vegetable broth (as needed)
Wash and cut the Brussel sprouts in half
Season with salt, pepper, garlic, EVO and balsamic vinegar
Bake at 180 C for 30 min or until cooked and caramelized
Meanwhile prepare the cream of pumpkin
the sunflower seed butter is gonna give it extra texture and flavor. Use unsalted, natural seed butter
Place pumpkin pure, salt, pepper, fresh thyme, seed butter into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough vegetable broth for you to get a smooth cream texture.
Pour into serving bowls, top it off with the roasted Brussel sprouts, a sprinkle of pumpkin seeds, ground pepper and a drizzle of extra virgin olive oil
This is super yummy warm or at room temperature.