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Pumpkin Walnut Spread

Puréed pumpkin and walnuts balance a hint of spice in this creamy spread. Serve on fresh slices of homemade bread for breakfast or brunch.


  • 60 ml (4 Tablespoons) olive oil, optional
  • 115 g (1 cup) medium onion, chopped
  • 80 g (⅔ cup) walnuts
  • 2 cloves garlic, peeled
  • 2 Tablespoons fresh sage
  • ¼ teaspoon crushed red pepper flakes
  • 485 g (2 cups) pumpkin
  • 80 ml (⅓ cup) water
  • ½ teaspoon Chinese five-spice powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 25 g (½ cup) sun-dried tomatoes, reconstituted, drained


  1. Sauté onion in 2 Tablespoons olive oil in a medium skillet until soft.
  2. Add the walnuts, garlic, sage and pepper flakes and sauté, stirring gently, for 5 additional minutes.
  3. Place pumpkin, water, Five Spice Powder, salt, ground black pepper, sun-dried tomatoes, and onion sauté into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 45 seconds or until smooth, using the tamper as needed.

Chef's Notes

Note: to make your own Five Spice Powder Blend, combine 1 teaspoon ground cinnamon, 1 teaspoon crushed anise seed or ground star anise, 1/4 teaspoon crushed fennel seed, 1/4 teaspoon ground black pepper, and the addition of 1/8 teaspoon ground cloves.

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