Pumpkin may take center stage as a latte flavor each fall, but it is so versatile and tasty in other culinary applications. This Curried Caribbean Pumpkin Dip is no exception. It’s loaded with flavorful and makes a delicious snack or a tasty lunch that celebrates pumpkin and spice – no latte required.
You don’t have to go north to get gourds. South Florida has pumpkin, too. Calabaza —also known as Cuban or Jamaican or Caribbean pumpkin, is a great local crop here and all across the Caribbean and Latin America. It likes the heat and humidity. There’s also Seminole pumpkin, which is smaller and sweeter than most pumpkin, You may know Seminole as our local tribe, but the word means in its natural place. That’s what local and seasonal is.
Curried Caribbean Pumpkin Dip
This pumpkin dip is seasonal, soulful and local, not to mention easy and earthy. Watch me make it in minutes at the beautiful Miami Beach Botanical Garden in a video that will release soon. Until then, grab the ingredients and follow the recipe below. I’m certain you’ll want to make this several times this season.
Curried Caribbean Pumpkin Dip
Ingredients
- 1-1/2 cup pumpkin puree not pumpkin pie filling, preferably fresh*
- 2 teaspoons Jamaican curry powder or your favorite curry blend
- 2 tablespoons coconut oil
- 1- inch piece of ginger sliced into matchsticks
- 1/2 teaspoon fennel seed
- 1/2 teaspoon cumin seed
- 1/2 teaspoon nigella also known as black onion seed
- 1 cinnamon stick
- 1 sprig curry leaves
- red pepper flakes optional
- juice of 1/2 lime
- pinch of sea salt
- to garnish: any or all:
- cilantro chopped
- pumpkin seeds
- green sprouts
- thyme leaves
- grape tomatoes halved
- whole grain bread or crackers for serving
Instructions
- Pour pumpkin puree into a colander and let it drain for a few minutes, yielding a thicker puree.
- Pour remaining pumpkin into a medium-sized bowl, and stir in curry powder. Set aside.
- Pour coconut oil into a skillet, heat the coconut oil over medium-high heat. When the oil starts to shimmer, add the ginger, and stir.
- Add the cumin, fennel and nigella seeds, curry leaves and cinnamon sticks, and, if you like, a pinch of red pepper flakes. Keep stirring.
- When the spices sizzle and turn fragrant, about three to five minutes, remove from heat. Remove cinnamon stick and curry leaves.
- To serve, line a plate or shallow bowl with greens. Spoon the pumpkin mash on top and make dimples all over the surface with a chopstick or handle end of a spoon. Drizzle on the ginger and spices, then sprinkle the lime juice over everything. Finish with a pop of sea salt and garnish lavishly with cilantro, pumpkin seeds, sprouts and grape tomato halves.
Notes
Steam fresh pumpkin cubes in a covered steamer or double boiler for 25 minutes, or until you can pierce the flesh easily with a knife point.
Other Pumpkin Recipes to Enjoy:
Pasta with Pumpkin and Rosemary
Roasted Pumpkin Salad with Pumpkin Seeds, Chili Vinaigrette and Gratitude
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