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You are here: Home / LIGHT MEALS / Pumpkin — More than a Latte Flavor | Curried Caribbean Pumpkin Dip

Pumpkin — More than a Latte Flavor | Curried Caribbean Pumpkin Dip

October 5, 2020 by Ellen Kanner Leave a Comment

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.

pumpkin dip

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

Print Recipe

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

*Make whole pumpkin or any winter squash easier to chop by popping it in the oven at 350 degrees for 10 minutes, just long enough to soften. Let it cool till it’s easy to handle, then peel and chop. You can keep chopped pumpkin uncooked and sealed tight in the refrigerator for several days.
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

Pumpkin Bread

Roasted Pumpkin Salad with Pumpkin Seeds, Chili Vinaigrette and Gratitude

Curried Pumpkin Soup

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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Filed Under: Appetizers, LIGHT MEALS Tagged With: appetizer, autumn, caribbean, cumin, curry, dip, fall, fennel, ginger, jamaican, pumpkin, pumpkin seeds, snack, tomato

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Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

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She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

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