Roasted Pumpkin and Feta Cream | Creamy Autumn Dip

Preheat the oven to 200°C. Cut the pumpkin (you can use vacuum-packed diced pumpkin for quicker preparation) into larger pieces, drizzle with olive oil, season with salt and pepper, and add the garlic cloves and thyme sprigs.

Roast the pumpkin for about 30-40 minutes until it is completely soft and slightly caramelized. After roasting, remove the thyme sprigs, and squeeze the roasted garlic out of its skin.

Place the roasted pumpkin and garlic in a bowl, add the crumbled feta cheese, and blend with an immersion blender until creamy. If necessary, season with salt and pepper afterwards.