Stay-Home Cooking #13: Roast Pumpkin Bruschetta by Emily, Creofe Baked Goods

April 16, 2020

Here's a hearty cafe-style recipe by Emily of Creofe Baked Goods that relies on a mix of both fresh and non-perishable ingredients, the staples of a typical grocery haul. Produce like pumpkin and chickpeas can be kept for quite awhile and shouldn't take up too much space in your fridge!

250g of pumpkin, peeled

1/2 425g can of chickpeas

2 tablespoons of lemon juice

1 tablespoon olive oil

2 eggs

1 garlic vlove

Dried thyme

Cumin powder



Sunflower Seeds

Sourdough bread, toasted

A. Roast Pumpkin

1. Preheat the oven to 200°C.

2. Cut the pumpkin into small pieces and lay them on a baking tray.

2. Add half a garlic clove, salt, pepper and paprika. Toss to coat.

3. Place in the preheated oven for about 20 minutes, or until pumpkin is soft.

4. Mash pumpkin and garlic with a fork.

B. Hummus (Kinda)

1. Drain the chickpeas and place into a blender.

2. Add the lemon juice, cumin powder, salt, pepper, half a garlic clove and olive oil into the


3. Blend until smooth.

C. Poached Eggs

1. Boil water, at least 4 inches, in a pot.

2. Once boiled, add 1 tablespoon of white vinegar and reduce heat until the water is barely simmering.

3. Crack an egg into a bowl so that it will be easier to pour into the water.

4. With a spoon, make circles in the water to create a vortex.

5. Carefully pour the egg into the vortex and cook for about 2 minutes.

6. Remove the egg with a slotted spoon and place it on a paper towel to remove excess water.

7. Repeat with the second egg.

D. Assembly Time

1. Spread the hummus on a plate.

2. Place the bread on top of the hummus and top the bread with the mashed pumpkin.

3. Carefully place the poached eggs on top of the mashed pumpkin.

4. Crumble feta cheese and scatter sunflower seeds over the whole dish.

Complete your meal with a homemade cappuccino to really bring together the whole café experience at home!

More about Emily and Creofe Baked Goods:

"Though as an accountant, I am professionally trained to be analytical, I have also always been a curious person and have always loved food. Naturally, this led to a lot of experimenting in the kitchen as a creative outlet.

While I love to bake and even run my own baking business, Creofe Baked Goods, it is through cooking where I become more experimental and creative, as precise measurements are not key. 

On normal days, I love to recreate memorable dishes that I have had when dining out, just for the fun of it. Nowadays, as we can no longer dine out for the time being, I try bring the same atmosphere to my home - food, drinks and all."

Creofe Baked Goods on Instagram: instagram.com/creofe.bg

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