Recipe
Pumpkin Pesto
Ingredients**
- 200g fresh pumpkin or butternut squash
- 1 red onion
- 75g low protein cream cheese
- Salt & pepper to season
- 1 tsp dried sage
- 1 tablespoon of oil for frying
Method
- Peel and chop the pumpkin into slices and steam until soft before allowing to cool.
- Dice the onion and heat the oil in a frying pan over medium heat, cooking until the onion is soft.
- Next, add the dried sage and season with salt and pepper before cooling.
- In a bowl, mash the cooked and cooled pumpkin with the onion mixture and low protein cream cheese - taste for seasoning.
- Place in a bowl and cover and chill until needed.
Chef tips
- You can freeze this for 3 months until needed
- Stir through cooked Loprofin Pasta for a quick and easy meal
- This is a great sandwich filling - use with the Loprofin pumpkin bread recipe
- You can add this pesto to the basic Loprofin pancake recipe for a different breakfast dish
- You can stir this into cooked Loprofin rice for an easy salad recipe
- You can use butternut squash if you cannot find pumpkin
IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.
*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional
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- All Nutricia products listed on this website are Foods for Special Medical Purposes and should be used under medical supervision. Nutricia Limited is a company registered in England and Wales with company number 00275552. VAT Number GB436975115
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