Zingy roast pumpkin dip | New World
Next time you roast pumpkin for dinner, set some aside to make this gorgeous bright orange purée with spicy citrus flavours. Serve it as a dip or atop crostini.
Ingredients
- 600 grams peeled pumpkin flesh
- 1 Tbsp vegetable oil
- 2 Tbsp sour cream
- 2 Tbsp fresh chopped coriander
- 1 Tbsp lime juice
- 1 tsp minced garlic
- 1 tsp minced ginger
- ½ tsp Worcestershire sauce
- ¼ tsp Tabasco-style chilli sauce
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