Spicy Pumpkin Dip

This pumpkin dip is sure to be a hot entertainer. Not only tasty, but this dip is healthy too. Share and enjoy! 


1 onion, finely chopped

8 garlic cloves, finely chopped

3-4 tbls extra virgin olive oil

1 butternut pumpkin, peeled and diced

1 tsp ground cumin

1 tsp paprika

½ tsp ground ginger

½ tsp curry powder

½ cup diced tomatoes

½ jalapeno chili, seeded and chopped

1 tsp salt

Pinch of sugar

2 ½ tbls unflavoured yogurt

2 tbls lemon juice

2 tbls chopped coriander


  1. Saute onions and half the garlic in oil over med-high heat until onion is translucent. Add pumpkin, reduce heat, cover and cook for 10 minutes, or until half cooked.
  2. Stir in cumin, paprika, ginger and curry. Cook until the spices are fragrant. Add tomatoes, chilli, salt and over medium heat until the liquid is evaporated and pumpkin tender. Add the yogurt in the last 2 minutes of cooking.
  3. Mash into a coarse puree using a potato masher to a thick paste-like consistency.
  4. Add the reserved garlic, then stir in lemon juice. Sprinkle with coriander. Serve hot.


Serve your dip in your pumpkin shells: Carefully cut the top off your pumpkin and scoop out the contents to use in the recipe. Then carve something pretty into the pumpkin skin. Place finished dip inside and replace the top of the pumpkin as a lid.