Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pumpkin
- 1/2 teaspoon paprika
- 2 cloves garlic, crushed
- 1/4 teaspoon ground cinnamon
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- =
Directions
Cut the pumkin in half and place skin side up on a foil-lined baking sheet.
Bake at 350 degrees for 1 hour.
When the pumpkin is ready, separate pulp from skin and seeds and mash pulp into a smooth puree.
Mix the puree with remaining ingredients in a large bowl or blender, depending on the consistency you want. Make sure the ingredients are well blended.
Refrigerate the mixture until it is ready to be served.
This recipe serves 8.