Savory, creamy curried pumpkin dip spiced with warm aromatics such as curry, ginger and caramelized onions. Serve with pita chips for party perfection!
Curry Pumpkin Dip Recipe
The Pumpkin Train continues! Today I’m sharing a savory pumpkin recipe that I love – Curry Pumpkin Dip.
If you’re a fan of dishes like Butternut Curry Soup you will love this recipe. {Side note: I love just about anything curried!}
If you’re not a curry connoisseur you will still like this dish! I casually served it to my husband who days later pronounced, “I like that pumpkin dip!”
Savory Pumpkin Dip Ingredients
This pumpkin dip is smooth and creamy thanks to coconut milk. Curry powder and allspice give it warmth.
And the aromatics! The caramelized onion and ginger will make your house smell soo good. All of the flavors are then enhanced with a final squeeze of fresh lime juice.
A little acid makes ingredients taste like a more intense version of themselves, but don’t overdo it of course. 🙂
I’ve been eating this dip for lunch with pita chips, but if you’re able to get your hands on plantain chips I highly recommend!
You’ll be the hit of the party with this savory pumpkin dip since it’s not your run-of-the-mill dip.
Plus, it’s perfect to make ahead of time since the flavors only get better the longer it sits.
Oh, and it can be served hot or cold depending on your preference!
Gidget’s Gadget:
My favorite gadget for this recipe is a microplane zester. It makes lightning quick work of grating the garlic, ginger and lime zest without any fuss or cumbersome parts. This grater also gets plenty of use when adding a quick topping of cheese to any dish or fresh nutmeg to my fall baking.
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Curry Pumpkin Dip
Savory, creamy pumpkin dip spiced with curry, ginger and allspice. Can be served warm or cold with pita chips or fresh cut veggies. Great party dish!
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger, peeled and finely grated
- 3 cloves garlic, finely grated
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1 can (15oz) pumpkin puree
- 1 cup coconut milk
- Zest and juice of 1 small lime
- 2 teaspoons agave or honey*
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pita/plantain/sweet potato chips or cut vegetables for dipping
Instructions
Notes
*You can substitute your favorite plant-based sweetener for a vegan version of this pumpkin dip.
Adapted from the Cooking Channel
Gracia Fay Ellwood, editor
Monday 5th of November 2018
I request5 permission to reproduce your Curry Pumpkin Dip recipe and a picture of it in my (free) online journal The Peaceable Table, http://www.vegetarianfriends.net I will of course credit you and your website.
Rebekah
Tuesday 6th of November 2018
Of course, thank you so much!
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