Whenever I saw fresh whole pumpkins in the market, I always grabbed one home. Three of us, T, J and I love pumpkin and it can be kept for long. Used it in chawanmushi, chilled pumpkin potage, baked pumpkin and still left me with quarter pumpkin. Was thinking to cook pumpkin salad, but changed my mind last minute. T requested for garlic bread, I thought pumpkin dip will be a better match than the salad.
Ingredients (2-3 servings):
1-2 cups baked pumpkin, mashed
3-4 cloves baked garlic, mashed
1 tbsp lemon juice
2 tbsp mayonnaise
1 tsp curry powder
Pinch of chili powder
Salt and pepper to taste
1 tbsp olive oil
- Mix together all ingredients, except olive oil, in a mixing bowl. This dip is quite thick and chunky, add some cream if desired or even blend it for smoother texture.
- Plate, drizzle olive oil over the surface and add a dash of curry powder.