11 INGREDIENTS • 6 STEPS • 30MINS

Creamy Pumpkin with Brussel Sprouts

Name: Creamy Pumpkin with Brussel Sprouts
Total time: PT1800.0S
Yield: 2
Ingredients: 2 cup Brussels Sprouts; 2 cup Pumpkin Purée; 1 tablespoon Balsamic Vinegar; 2 tablespoon Extra-Virgin Olive Oil; to taste Salt; to taste Ground Black Pepper; 2 tablespoon Sunflower Seed Butter; to taste Fresh Thyme; 1 clove Garlic; 2 tablespoon Pepitas; to taste Vegetable Broth

Recipe

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!

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

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!

30MINS

Total Time

$1.40

Cost Per Serving

Ingredients

Servings

2

us / metric

2 cups

Brussels Sprouts

2 cups

Pumpkin Purée

1 Tbsp

Balsamic Vinegar

2 Tbsp

Extra-Virgin Olive Oil

to taste

Salt

to taste

Ground Black Pepper

2 Tbsp

Sunflower Seed Butter

to taste

Fresh Thyme

1 clove

Garlic

2 Tbsp

Pepitas

to taste

Vegetable Broth

Nutrition Per Serving

VIEW ALL

Calories

414

Fat

29.7 g

Protein

11.2 g

Carbs

33.8 g

Add to plan

Creamy Pumpkin with Brussel Sprouts

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Wash and cut Brussels Sprouts (2 cups) in half.

step 3

Season with Salt (to taste) and Ground Black Pepper (to taste), Garlic (1 clove), Extra-Virgin Olive Oil (2 Tbsp), and Balsamic Vinegar (1 Tbsp).

step 4

Bake for 30 minutes or until cooked and caramelized.

step 5

Place Pumpkin Purée (2 cups), Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (to taste), and Sunflower Seed Butter (2 Tbsp) 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 Brussels sprouts, a sprinkle of Pepitas (2 Tbsp), ground pepper and a drizzle of extra virgin olive oil.