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Spicy Roast Pumpkin Dip

Spicy Roast Pumpkin Dip
Time
50 minutes
Contributed by
Lola Berry
Serves
Serves 4 - 8
A delicious, wholesome roast pumpkin dip with caraway seeds kindly shared by Lola Berry from her cookbook 'The 20/20 Diet Cookbook'.

  1. Preheat the oven to 180 degrees Celsius.
  2. Spread the pumpkin on a baking tray, drizzle with coconut oil, sprinkle with caraway seeds and season.
  3. Bake for 30 - 40 minutes, or until pumpkin is soft.
  4. Allow to cool slightly before blending in a food processor until smooth.
  5. Serve garnished with a sprinkle of caraway seeds.
  6. Tip: You can use any type of pumpkin for this. The dip freezes well and will last for 4 days in the fridge.

SHORT DESCRIPTION

A delicious, wholesome roast pumpkin dip with caraway seeds kindly shared by Lola Berry from her cookbook 'The 20/20 Diet Cookbook'.

DESCRIPTION

  1. Preheat the oven to 180 degrees Celsius.
  2. Spread the pumpkin on a baking tray, drizzle with coconut oil, sprinkle with caraway seeds and season.
  3. Bake for 30 - 40 minutes, or until pumpkin is soft.
  4. Allow to cool slightly before blending in a food processor until smooth.
  5. Serve garnished with a sprinkle of caraway seeds.
  6. Tip: You can use any type of pumpkin for this. The dip freezes well and will last for 4 days in the fridge.

INGREDIENTS

3 cups roughly chopped pumpkin
2 teaspoons organic coconut oil, melted
1 teaspoon caraway seeds
Freshly ground black pepper, to taste
Extra caraway seeds, to serve
Himalayan salt, to taste

Method

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  • Himalayan Rock Salt - Fine 600g Himalayan Rock Salt - Fine 600g

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  • Organic Virgin Coconut Oil 1L

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