Roasted Pumpkin Dip

Roasted Pumpkin Dip

Garden to Table harvest lunch dips


Roasted Pumpkin Dip by Chef Sarah, Smith’s Lake, NSW


½ Roast Pumpkin

1 teaspoon Coconut sugar


2 clove garlic

1 – 2cm piece fresh ginger grated

1 – 2cm piece fresh turmeric grated


1 teaspoon Red Curry past

100ml Coconut cream


fish sauce optional & or salt

1tsp of pipitas – sprinkle on top to serve

Basil fresh

1 Lime juiced


Place pumpkin on tray and roast in the oven until soft.

Blend ingredients in food processor or thermomix until a desired consistency is achieved.

Serve on a platter and sprinkle with pepitas