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Pumpkin Pesto

Aubergine pie

Recipe highlights

Total cooking time:

30 min


Low Protein Diet - Phe Exchange Value 0* (exchange per serving 0)



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  • 200g fresh pumpkin or butternut squash   
  • 1 red onion 
  • 75g low protein cream cheese
  • Salt & pepper to season 
  • 1 tsp dried sage 
  • 1 tablespoon of oil for frying  


  1. Peel and chop the pumpkin into slices and steam until soft before allowing to cool.
  2. Dice the onion and heat the oil in a frying pan over medium heat, cooking until the onion is soft.
  3. Next, add the dried sage and season with salt and pepper before cooling.
  4. In a bowl, mash the cooked and cooled pumpkin with the onion mixture and low protein cream cheese - taste for seasoning.
  5. Place in a bowl and cover and chill until needed.

Chef tips

  • You can freeze this for 3 months until needed
  • Stir through cooked Loprofin Pasta for a quick and easy meal
  • This is a great sandwich filling - use with the Loprofin pumpkin bread recipe
  • You can add this pesto to the basic Loprofin pancake recipe for a different breakfast dish
  • You can stir this into cooked Loprofin rice for an easy salad recipe
  • You can use butternut squash if you cannot find pumpkin

IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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