for 18 pieces

Herb topping

½ bunch	flat-leaf parsley, finely chopped
4 sprig	thyme, leaves torn off
1	organic lemon, use grated zest

Paprika topping

2 tsp	sweet paprika
¼ tsp	cayenne pepper

Nut topping

2 tbsp	ground almonds
1 tbsp	black sesame seeds

Pumpkins

200 g	cream cheese, plain
150	cream cheese with pepper

To serve

18	Pretzel sticks
3 sprig	marjoram, leaves torn off

How it's done

Herb topping

Mix the parsley, thyme and lemon zest in a small bowl.

Paprika topping

Mix the paprika and cayenne pepper in a small bowl.

Nut topping

Mix the almonds and sesame seeds in a small bowl.

Pumpkins

Place the cream cheese in a bowl, stir until smooth. Using two teaspoons, shape the mixture into mounds, roll in one of the toppings, shape into balls by hand, place on a plate and chill for approx. 1 hr. Using a piece of kitchen twine or a toothpick, make grooves in the cream cheese balls to create pumpkins.

To serve

Insert a pretzel stick into each cream cheese pumpkin, garnish with marjoram.

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