Whipped cream cheese, pumpkin and thyme dip
cream cheese, room temperature
Step by step
Peel the butternut. Cut into slices. Drizzle 2 tablespoons of olive oil over the butternut and sprinkle with smoked paprika. Place in a 180°C preheated oven and bake for 45 minutes. Let cool off.
Place the cream cheese in the bowl of the stand mixer fitted with the Mixer Whisk and whip on speed 4 for about 1 minute. Add fresh thyme, lemon juice and pepper. Add the cooled pumpkin slices and whisk on speed 4 until the mixture is smooth.
Drizzle the remaining olive oil and top with pumpkin seeds and some thyme sprigs.