Ingredients

• 500 g pumpkin
• 1 small onion, 2 cloves garlic
• 1 tbsp organic PUMPKIN SEED OIL
• 1 red pointed pepper
• 2 tablespoons vegan-carrot:PROTEIN
• 100 g oat cuisine or sour cream
• salt & pepper
• juice of half a lemon

Here's how it's done:

1. Peel the pumpkin, remove the seeds and cut into pieces.
2. Wash the peppers, remove the seeds and halve them.
3. Place both on a baking tray lined with baking paper, drizzle with organic:PUMPKIN SEED OIL and sprinkle with salt & pepper.
4. Place in the oven at 180° for approx. 20 minutes.
5. Then peel the skin off the peppers and puree them finely in a blender with the pumpkin and all other ingredients. Finally, fold in the oat cuisine or sour cream.
6. Tip: For more nutty flavor, put the hazelnuts in the air fryer for 2-3 minutes or roast them in a pan until they smell fragrant.
7. For the buckwheat naan bread, see our recipe suggestion in our recipes. https://joy-naturals.com/rezepte/biobuchweizen-naan-brot/