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🍳 Crunchy Bread with Creamy Pumpkin Goose Fat Spread

1257 kcal · 30 min · 4 servings

Ingredients

• 800 g Pumpkin (e.g. Muskat)
• 1 tbsp Olive oil
• Salt
• Pepper (from the mill)
• 250 g Goose fat (Flomen)
• 1 Onion
• 1 tsp freshly chopped marjoram

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Peel the pumpkin carefully.
3. 3. Remove the inner fibers and seeds.
4. 4. Cut the firm flesh into small, even cubes.
5. 5. Drizzle a little oil over the pumpkin cubes.
6. 6. Season the pieces generously with salt and pepper.
7. 7. Place the pumpkin cubes flat on a baking sheet.
8. 8. Slide the tray into the preheated oven.
9. 9. Bake the cubes for about 40 minutes.
10. 10. Turn the cubes occasionally during baking to ensure even browning.
11. 11. Cut the goose fat into small chunks.
12. 12. Peel the onion.
13. 13. Finely chop the onion.
14. 14. Add the goose fat, onion, and marjoram to a pot.
15. 15. Melt the fat over low heat while stirring constantly.
16. 16. Let the mixture simmer gently for about 10 minutes.
17. 17. Pour the hot mixture through a fine sieve.
18. 18. Season the strained spread finally with salt and pepper.
19. 19. Remove the baked pumpkin from the oven.
20. 20. Mash the pumpkin pieces into a puree using a fork.
21. 21. Thoroughly mix the pumpkin puree with the warm goose fat.
22. 22. Fill the cream into well-cleaned jars.
23. 23. Let the spread cool completely in the jars.
24. 24. Serve the finished spread on fresh country bread.

Nutrition per serving

• kcal: 1257
• Protein: 5 g · Fett/Fat: 131 g · Carbs: 20 g