Pumpkin-carrot spread

This spread is the favorite of my 6-years old daughter. We call it the “pop-corn” spread.

If you do a small quantity, it takes long. But if you decide to cut a big pumpkin and make a soup; you can keep some pumpkin and carrots for this bread spread (sometimes I “fish” the carrot and pumpin in the soup before mixing it). I usually do a double quantity and freeze the spread in small quantities.

It is inspired from the excellent eco-cooking book from Velt “Lekker ecologisch!“: cooking according to season vegetables, cooking with left overs from vegetables, easy recipies,… (I don’t receive money for promotion; so when I suggest something, it is just shared with love).


  • 1 small Hokkaido pumpkin or a small butternut
  • About 6 big carrots
  • couscous spices
  • Salt and pepper
  • olive oil
  • 4-5 table spoon nuts and/or seeds + food processor

Preparation (cooking: 30-45 min; 20 min preparation with the food processor)

Peal the carrots and the pumpkin; cut them in small (about 2cm) pieces (so that it does cook faster). Cook them slowly (with a bit of oil; add a little bit of water if needed).

Add some salt, pepper and couscous spices.

At the same time, select 4-5 table soon nuts or seeds. Roast them in a pan with oil (i guess that you could do it in the oven). In the book they write “3 tablespoon of almond-paste”, but I usually use the nuts I have (walnuts, hazelnuts, cashew nuts) and add some seeds (pumpkin, sesame, sunflower,…).

Mix the seeds/nuts in the food processor until you get a nut/seed-paste.

Finally mix everything together, adjust the taste if needed.

…and enjoy!

My stock of pumpkin-carrot spread before freezing (double the quantity of the above recipe).

It is excellent on a cracker of sourdough bread!