Delicious pumpkin on bread

It’s pumpkin season and the internet is full of recipes. Whether pumpkin bread, pumpkin cream soup, pumpkin curry, pumpkin risotto – this vegetable can be prepared really versatile. In addition, the pumpkin is a real nutrient bomb. The content of beta-carotene (= provitamin A) is particularly high. In addition, vitamin E, four vitamins of the B group, magnesium, calcium and iron are contained in a high proportion.

And today we have for you a very great and also very simple recipe. Delicious pumpkin on bread we call it and leans on the idea of bruschetta. But see for yourself:

ingredients

• 500 g pumpkin (for example, Hokkaido or butternut)
• 2 small onions
• Olive oil
• rosemary, nutmeg, thyme, marjoram, paprika powder, a little cinnamon
• Salt, pepper
• Wholemeal bread (preferably homemade with fresh flour from your Salzburg grain mill)

preparation

First preheat the oven to 200°C convection oven. Meanwhile, wash, peel* and cut the pumpkin into small pieces. Peel the onion in the same way and cut it into pieces. Now put all the ingredients together in a bowl and mix. Seasoning is at will. Then put everything together on a baking sheet lined with parchment paper and bake for about 20 minutes, until the pumpkin is soft. Just before you take the pumpkin mixture out of the oven, slice the whole wheat bread and toast it in the toaster. Then put the finished vegetables on the slices of bread and enjoy.

Enjoy it!

See you soon,

the team of the Salzburg grain mills

*In the case of the Hokkaido, it is not absolutely necessary to remove the peel.

And for the pumpkin fans among you, here are more pumpkin recipes:

• Autumn pumpkin pie

• Berti’s vegan pumpkin bread in October

• Autumn pumpkin spread

That was: Delicious pumpkin on bread