Curry Pumpkin Dip
- Number of Servings: 16
Ingredients
1 2-lb. pumpkin (make sure it's an eating pumpkin, not a carving pumpkin!)1-2 T. good curry powder (heavy on the turmeric)2 T. cream cheese (more to taste is optional)
Heat oven to 400 degrees.
Split pumpkin in half lengthwise. Remove seeds and goo.
Rub curry powder thickly all over exposed pumpkin flesh.
Bake, uncovered, 30-40 minutes, till flesh is fork-tender. Cool slightly before handling.
Scoop cooked pumpkin out of shells and into blender, food processor, or mixing bowl. Puree or mash. Stir in cream cheese till smooth.
Season with a pinch of salt &/or sugar if needed (this will depend greatly on your curry powder--taste and adjust seasonings accordingly).
Serve immediately as a warm dip, or refrigerate and serve cold.
Number of Servings: 16
Recipe submitted by SparkPeople user DAMIENDUCKS.
Split pumpkin in half lengthwise. Remove seeds and goo.
Rub curry powder thickly all over exposed pumpkin flesh.
Bake, uncovered, 30-40 minutes, till flesh is fork-tender. Cool slightly before handling.
Scoop cooked pumpkin out of shells and into blender, food processor, or mixing bowl. Puree or mash. Stir in cream cheese till smooth.
Season with a pinch of salt &/or sugar if needed (this will depend greatly on your curry powder--taste and adjust seasonings accordingly).
Serve immediately as a warm dip, or refrigerate and serve cold.
Number of Servings: 16
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 13.7
- Total Fat: 0.7 g
- Cholesterol: 2.0 mg
- Sodium: 78.2 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
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