Roasted Pumpkin & Indian Dip

Roasted Pumpkin & Indian Dip

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Recipe for Kenwood by Eugene Hamilton


  • 2 cups buttercup pumpkin, skin removed, chopped into 2cm cubes
  • 2 tbsp olive oil
  • 250g lite cream cheese
  • 1 tbsp Simon Gault Home Cuisine Indian seasoning


  1. Pre heat oven to 190°C.
  2. Place the pumpkin onto a roasting tray & drizzle the oil over it. Place into the oven & cook for approximately 15 minutes or until very soft.
  3. Remove from the oven and place into the food processor attachment using the chopping blade. 
  4. Add the cream cheese & Simon Gault Home Cuisine Indian seasoning, puree until smooth. 
  5. Check the flavour & if you want a stronger Indian flavour simply add more to your liking.
  6. Place into a serving bowl and serve with corn chips or crackers.

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