This year I went to the Food Show in Wellington, where I was lucky enough to try your pumpkin and cream dip with Indian spices. I have been trying to recreate this at home. Is there any chance you could share your secret recipe?
I’d be happy to share this with you.
Ingredients: 2 cups pumpkin chopped into 2cm cubes, 2 tbsp olive oil, 125g lite cream cheese, 1 tbsp Simon Gault Home Cuisine Indian seasoning.
Method: Preheat oven to 190°C. Place the pumpkin onto a roasting tray and drizzle the oil over it. Place into the oven and cook for approximately 15 minutes, or until very soft. Remove from the oven and place into a food processor, add the cream cheese and seasoning, and puree until smooth. Serve with corn chips or crackers.
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