🍽️ Savory Pumpkin Waffles with Yogurt Dip

Name: Savory Pumpkin Waffles with Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Hokkaido pumpkin flesh; 50 g Cheddar (50 % fat in dry matter); 2 tbsp soft butter (15 g each); 1 egg; 75 g spelt wholemeal flour; 0.5 tsp baking powder; 1 tsp mild curry powder; 1 red bell pepper; 0.5 bunch chives (10 g); 100 g quark (20 % fat in dry matter); 150 g yogurt (3.5 % fat); 1 tbsp lemon juice; salt; pepper; 2 tsp rapeseed oil

292 kcal · 30 min · 4 servings

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Ingredients

300 g Hokkaido pumpkin flesh
50 g Cheddar (50 % fat in dry matter)
2 tbsp soft butter (15 g each)
1 egg
75 g spelt wholemeal flour
0.5 tsp baking powder
1 tsp mild curry powder
1 red bell pepper
0.5 bunch chives (10 g)
100 g quark (20 % fat in dry matter)
150 g yogurt (3.5 % fat)
1 tbsp lemon juice
salt
pepper
2 tsp rapeseed oil

Instructions

1. Remove the flesh from the pumpkin and grate it finely.
2. Grate the cheddar cheese into small pieces.
3. Beat the butter together with the egg until creamy.
4. Sift the flour and baking powder over the butter-egg mixture.
5. Mix the mass well with the grated pumpkin, the cheese, and the curry powder.
6. Let the dough rest for about 10 minutes.
7. Halve the bell pepper and remove the inside.
8. Wash the bell pepper and cut it into small cubes.
9. Wash the chives and shake them dry.
10. Cut the chives into fine rings.
11. Stir the quark smooth with the yogurt and the lemon juice.
12. Season the quark mixture with salt and pepper.
13. Fold in the chive rings and the pepper cubes into the dip.
14. Fill the finished dip into a small bowl.
15. Preheat the waffle iron until hot.
16. Brush the waffle iron with half a teaspoon of oil each time.
17. Put a quarter of the dough mixture into the waffle iron.
18. Bake the waffle for 3 to 4 minutes until golden brown.
19. Serve the savory pumpkin waffles together with the dip.

Nutrition per serving

kcal: 292
Protein: 13 g · Fett/Fat: 18 g · Carbs: 20 g