TO MAKE - SPICY PUMPKIN SPREAD from My New Roots

SPICY PUMPKIN SPREAD from My New Roots
recipe by My New Roots - cookbook

what you need:
1⁄2 medium-size pumpkin ( Hokkaido, butternut,…)
coconut oil
55-110 ml apple cider vinegar
1⁄4 tsp. anise seed power
1⁄2 tsp. cinnamon powder
1⁄2 tsp. ginger powder
1⁄4 tsp. cardamom powder
1⁄4 tsp. nutmeg powder
1⁄8 tsp. sea salt
1 tsp. fresh-squeezed lemon juice
60 ml pure maple syrup

what to do:
Preheat the oven to 200 °C.

Cut the pumpkin in half, remove the seeds, rub the pumpkin with coconut oil.

Place the pumpkin pieces on a baking sheet and roast them for 30-45min until soft.

Remove the pumpkin pieces from the oven, let them cool.

Add the pumpkin to a high-speed blender and add  55 ml of apple cider vinegar and all the spices. blend at a high speed into a soft spread.

The paste needs to be thick and creamy. If too thick, add some extra apple cider vinegar.

Pumpkins types vary in sizes and flavors, so you will probably have to adjust the spices according to taste.

Save and store the spread in the fridge.