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) extra virgin olive oil
  • 160 g (1 cup) diced yellow onion
  • 80 g (⅔ cup) walnuts, chopped
  • Tablespoon (2 ) cloves garlic, peeled
  • Tablespoon (4 ) sage sprigs
  • Tablespoon (¼ teaspoon) red pepper flakes
  • 480 g (2 cups) pumpkin purée
  • 80 ml (⅓ cup) water
  • Tablespoon (½ teaspoon) Chinese five-spice powder
  • Tablespoon (¾ teaspoon) salt, optional
  • Tablespoon (¼ teaspoon) ground black pepper, optional
  • 30 g (½ cup) sun-dried tomatoes, reconstituted, drained


  1. Sauté onion in 2 Tablespoons (30 ml) 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 purée, water, Five Spice Powder, salt, optional, 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. Start the machine on and slowly increase to its highest speed.
  6. Blend for 45 seconds or until smooth, using the tamper as needed.

Chef's Notes

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.