Pumpkin dip
This dip of roasted pumpkin I made at the request of my daughter. Running in the morning to study, she wants to have Breakfast something light yet filling. And what can you do in the season of ripening pumpkins? Pumpkin dip, which is perfect Swedish bread is also homemade. Come and visit us, Cooks delicious snack for autumn romance!


  • Pumpkin

    500 g

  • Garlic

    3 tooth

  • Olive oil

    3 Tbsp

  • Honey

    3 tsp

  • Soy sauce

    3 Tbsp

  • Walnuts

    0.5 cup

  • Pumpkin seeds

    0.5 cup

  • Cheese

    60 g

  • Lemon juice

    2 Tbsp

  • Salt

  • Black pepper

  • Green onions

  • Bread


To prepare the dip, I took a small pumpkin, weighing less than 1 kg. Cut it into 4 pieces and only used 3 segments.
So, cut the pumpkin, peel from skin and seeds. Put into the form, lined with foil. In each slice of pumpkin put a clove of garlic. In a separate bowl mix the liquid honey, sweet soy sauce TM Kikkoman and olive oil.
Evenly distribute the mixture over pumpkin slices. Cover with foil shape with a pumpkin and put bake in a preheated oven at t 190 degrees until soft pumpkin. The exact cooking time I have not spotted, but after about 40-45 minutes, checked out the pumpkin - it was quite mild for pureromance.
Get the form with pumpkin from the oven and unveiled the foil and let it cool down completely. In the bowl of a blender pour the nuts and seeds, grind almost to flour.
Put in a blender roast the pumpkin together with the garlic and a part of the resulting juice. Add the grated cheese. Grind all to a state of smooth puree. Add lemon juice, salt and ground black pepper to taste. Again turn on the blender for a few seconds. Dip is ready.
Next, I put the sauce 2 jars (or gravy boat) was removed for 1 hour in the refrigerator. Before serving, decorate dip pumpkin seeds and chopped green onions. Kept this sauce in the refrigerator for 3 days.
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