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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dip will keep up to 3 days in the fridge. Ingredients:
1kg piece pumpkin- jap is best. deseeded, peeled and cut into 2cm chunks. |
2 tbspns olive oil |
1tbspn brown sugar |
2 tspns ground cumin |
125g sour light cream |
salt and pepper to taste |
Directions:
1. Preheat oven to 220deg C.
2. Place pumpkin, oil, brown sugar and cumin in a large bowl and toss well to combine. Place pumpkin in a single layer in a large roasting pan.
3. Roast in preheated oven for 25-30 mins or until the pumpkin is very tender. Remove from the oven and allow to cool for 15 mins.
4. Place pumpkin in the bowl of a food processor and process until almost smooth.
5. Add cream and process til just combined. Season.
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