Creamy Curried-Pumpkin Dip

  • From Cooking Channel
Total Time:
35 min
10 min
Inactive Prep:
25 min
2 cups


  • 3 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • One 2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 3 cloves garlic, finely grated
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • 1/4 teaspoon ground allspice
  • One 15-ounce can pure pumpkin puree
  • 1 cup coconut milk
  • Zest and juice of 1 small lime
  • 1 teaspoon honey
  • Plantain chips, sweet-potato chips and/or warm naan bread, for serving


Heat the oil in a large, high-sided skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until softened and lightly browned, 6 to 8 minutes. Reduce the heat to medium; add the ginger, garlic, curry powder, thyme, allspice and 1 tablespoon water; and cook, stirring constantly, until the garlic is softened, about 2 minutes. Stir in the pumpkin puree and coconut milk, bring to a gentle simmer and cook, stirring occasionally, until the mixture has reduced slightly and thickened, about 15 minutes. Stir in the lime juice, honey and 1/2 teaspoon salt.

Transfer the dip to a serving dish, and garnish with the lime zest. (The dip can be made ahead and refrigerated for up to 1 day; serve cold, or warm up in a microwave.) Serve with plantain chips, sweet potato chips and/or warm naan bread for dipping.

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