Pumpkin spread

This autumn pumpkin spread is full of delicate flavors and the pumpkin oil gives it a delicious nutty undertone. Great on pastries, crackers or as a dip for vegetables!
You will need:

• 300 g Hokkaido pumpkin (or other variety)
• 100 g cream cheese (e.g. Lučina or žervé)
• 2 tablespoons pumpkin oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• Pumpkin seeds for garnish

Wash the Hokkaido pumpkin, cut it in half, scoop out the seeds and cut it into smaller cubes. If you are using a different variety of pumpkin, peel it. Boil the pumpkin cubes in salted water until soft (about 15 minutes), then drain and let cool.
In a bowl, blend the cooled pumpkin together with the cream cheese until smooth.
Add the crushed garlic, pumpkin oil, lemon juice and Dijon mustard to the pumpkin mixture. Season with salt and pepper to taste.
Spread the finished spread on good bread, garnish with a few drops of pumpkin oil and sprinkle with pumpkin seeds and herbs.
Our tips:

• For a more pronounced taste, you can add fried onions or a piece of chili.
• Serve with fresh bread or crispy crackers.