The whipped pumpkin feta is an incredibly simple cream to prepare, perfect for appetizers and aperitifs but also as a filling for delicious gourmet sandwiches and wraps. In this recipe, the Greek feta, a traditional semi-hard Greek cheese made from goat and sheep milk, is blended with pumpkin pulp (discover many recipes based on pumpkin both sweet and savory) and milk which will make the cream smooth and velvety. To enhance the flavor, there are – in addition to extra virgin olive oil – smoked paprika and oregano. A combination of sweet and savory ingredients you can’t help but love!
At the end of the article in the FAQ section, you will find some tips on substitutions and storage. If you have any other questions or curiosities, leave a comment or use the appropriate form.
Also try these feta-based recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 112.36 (Kcal)
- Carbohydrates 4.21 (g) of which sugars 1.34 (g)
- Proteins 4.24 (g)
- Fat 9.23 (g) of which saturated 3.99 (g)of which unsaturated 1.40 (g)
- Fibers 0.51 (g)
- Sodium 285.61 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups delica pumpkin (already cleaned)
- 7 oz feta
- 1 teaspoon smoked paprika
- 1/4 cup milk (or unsweetened plant-based drink)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
Tools
- Blender
- Baking Pan
- Cutting Board
Whipped Pumpkin Feta Recipe
Disclaimer: The “Ingredients” and “Tools” sections contain affiliate links
Start preparing the whipped pumpkin feta by peeling the pumpkin and cutting it into cubes. Place it on a baking pan or dish lined with parchment paper and bake in a static oven at 392°F for 30-40 minutes. Let it cool down slightly.
Transfer the cooked pumpkin to a blender and add a block of Greek feta broken by hand.
Also add a teaspoon of smoked paprika, milk – or unsweetened plant-based drink – and extra virgin olive oil to the blender.
Blend until you obtain a smooth and soft cream, adding more milk if necessary.
Transfer the cream to a serving dish and spread it with the back of a spoon or a kitchen spatula.
Finish the preparation of whipped pumpkin feta with a bit of dried oregano and a drizzle of extra virgin olive oil.
Whipped Pumpkin Feta
Consult this section to clear your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Also try the PUMPKIN HUMMUS
FAQ
How long does it last?
You can store this cream in the refrigerator in an airtight container for 3-4 days.
I do not recommend freezing it.Can I use fresh cream instead of milk?
Of course, the same amount will be fine.
Can other types of pumpkin be used?
You can use butternut, violin, or Hokkaido squash.
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Bon appétit!
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