Pumpkin Herb Cheese Ball

Pumpkin Herb Cheese Ball is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 172 calories, 6g of protein, and 16g of fat. A mixture of pumpkin seeds, marscapone, sage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 365 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Running to the Kitchen. Overall, this recipe earns a rather bad spoonacular score of 38%. Garlic & Herb Goat Cheese Ball, Pumpkin Cheese Ball, and Pumpkin Cheese Ball are very similar to this recipe.

Servings: 10

Preparation duration: 45 minutes

 

Ingredients:

8 ounces cream cheese

2 ounces marscapone

½ cup pumpkin puree

½ cup pumpkin seeds (pepitas)

1 tablespoon chopped rosemary, plus more for rolling

1½ tablespoons chopped sage, plus more for rolling

salt and pepper

4 ounces grated white cheddar cheese

Equipment:

stand mixer

plastic wrap

Cooking instruction summary:

Combine the cheeses and pumpkin in a stand mixer fitted with the paddle attachment.Mix on medium speed until well combined.Add the herbs, salt and pepper and mix again until combined.Transfer the cheese mixture onto a large piece of plastic wrap and shape into a ball as best you can. Wrap up the cheese and place in the refrigerator for at least 30 minutes.Remove from refrigerator and reshape into a ball again. Now that the cheeses are hardened a bit it should be easier to shape.Place the pumpkin seeds and extra herbs on a plate. Roll the ball of cheese in the mixture and gently press down so that the seeds and herbs stick to the outside of the cheese ball.Keep wrapped in plastic and refrigerated until serving.

 

Step by step:


1. Combine the cheeses and pumpkin in a stand mixer fitted with the paddle attachment.

2. Mix on medium speed until well combined.

3. Add the herbs, salt and pepper and mix again until combined.

4. Transfer the cheese mixture onto a large piece of plastic wrap and shape into a ball as best you can. Wrap up the cheese and place in the refrigerator for at least 30 minutes.

5. Remove from refrigerator and reshape into a ball again. Now that the cheeses are hardened a bit it should be easier to shape.

6. Place the pumpkin seeds and extra herbs on a plate.

7. Roll the ball of cheese in the mixture and gently press down so that the seeds and herbs stick to the outside of the cheese ball.Keep wrapped in plastic and refrigerated until serving.


Nutrition Information:

Quickview
172k Calories
5g Protein
15g Total Fat
2g Carbs
7% Health Score
Limit These
Calories
172k
9%

Fat
15g
24%

  Saturated Fat
8g
54%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
42mg
14%

Sodium
341mg
15%

Get Enough Of These
Protein
5g
11%

Copper
2mg
140%

Vitamin A
2410IU
48%

Manganese
0.26mg
13%

Phosphorus
126mg
13%

Calcium
125mg
13%

Magnesium
28mg
7%

Zinc
0.76mg
5%

Vitamin B2
0.08mg
5%

Iron
0.78mg
4%

Selenium
2µg
4%

Vitamin K
3µg
3%

Potassium
99mg
3%

Fiber
0.7g
3%

Vitamin B12
0.15µg
3%

Vitamin B5
0.25mg
2%

Folate
8µg
2%

Vitamin E
0.3mg
2%

Vitamin B6
0.03mg
2%

Vitamin B1
0.02mg
2%

Vitamin D
0.2µg
1%

Vitamin B3
0.25mg
1%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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