Garden to Table harvest lunch dips
Roasted Pumpkin Dip by Chef Sarah, Smith’s Lake, NSW
½ Roast Pumpkin
1 teaspoon Coconut sugar
2 clove garlic
1 – 2cm piece fresh ginger grated
1 – 2cm piece fresh turmeric grated
1 teaspoon Red Curry past
100ml Coconut cream
fish sauce optional & or salt
1tsp of pipitas – sprinkle on top to serve
Basil fresh
1 Lime juiced
Place pumpkin on tray and roast in the oven until soft.
Blend ingredients in food processor or thermomix until a desired consistency is achieved.
Serve on a platter and sprinkle with pepitas
