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Ideal vegan recipe for the aperitif | Yoghurt Pumpkin Cream

Looking for a comforting vegan aperitif recipe? Here is the recipe for Yoghurt Pumpkin Cream from Chef Anthony Maselli of Wholydaysfrance and Wholywoodparis.

Rich in vitamin C, pumpkin is an ingredient with anti-aging and antioxidant properties for your skin. It is also a real ally for your hair because it helps to rehydrate dry ends and boost the shine of your hair.

Step 1: Preparation of the stuffing 


  • Half a red onion 
  • A small shallot 
  • A clove of garlic  

Add it all to a container and mix with : 

  • One teaspoon of sweet paprika 
  • Half a teaspoon of salt and pepper 
  • One tablespoon of soy sauce 
  • 2 tablespoons of olive oil 

Step 2: Cooking the pumpkin 

  • Take the prepared stuffing and put it in half a hollowed out pumpkin 
  • Place the stuffed pumpkin half in a baking dish 
  • Pour two glasses of hot water into the dish and cover the pumpkin with aluminum foil. 
  • Bake for 45min at 170 degrees 

To be sure of the cooking, the knife must be able to penetrate the pumpkin flesh easily. 

Step 3: Assembling with the cream 

Once the pumpkin is cooked, add to a blender: 

  • The flesh and stuffing of the cooked pumpkin 
  • 50g of soy yogurt for 50g of pumpkin mix 
  • 2 teaspoons of tahini 
  • 2 teaspoons of lemon juice 

Mix and enjoy with raw vegetables.

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