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RECIPE
10 INGREDIENTS6 STEPS30MIN

Creamy Pumpkin with Brussel Sprouts

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Pumpkin made extra creamy from sunflower seed butter and extra flavor from roasted Brussel sprouts. An easy recipe for winter nights, summer days, really any season!
30MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Balsamic Vinegar
2 Tbsp
Extra-Virgin Olive Oil
to taste
Salt and Pepper
2 Tbsp
Sunflower Seed Butter
to taste
1 clove
2 Tbsp
Pumpkin Seeds
to taste
Vegetable Broth

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Nutrition Per Serving

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CALORIES
412
FAT
26.7 g
PROTEIN
10.1 g
CARBS
39.6 g

Cooking Instructions

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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
Wash and cut Brussels Sprouts (2 cup) in half.
Step 3
Season with Salt and Pepper (to taste), Garlic (1 clove), Extra-Virgin Olive Oil (2 tablespoon), and Balsamic Vinegar (1 tablespoon).
Step 4
Bake for 30 minutes or until cooked and caramelized.
Step 5
Place Pumpkin Purée (2 cup), Salt and Pepper (to taste), Fresh Thyme (to taste), and Sunflower Seed Butter (2 tablespoon) into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough Vegetable Broth (to taste) for you to get a smooth, creamy texture.
Step 6
Pour into serving bowls, top it off with the roasted Brussel sprouts, a sprinkle of Pumpkin Seeds (2 tablespoon), ground pepper and a drizzle of extra virgin olive oil. Serve and enjoy!

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Nutrition Per Serving
Calories
412
% Daily Value*
Fat
26.7 g
34%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.6 g
14%
Fiber
11.5 g
41%
Sugars
12.6 g
--
Protein
10.1 g
20%
Sodium
26.9 mg
1%
Vitamin D
--
--
Calcium
99.4 mg
8%
Iron
3.8 mg
21%
Potassium
562.0 mg
12%
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