Dr Kaye Gersch PhD.  
Psychoanalytic Psychotherapist
Couples therapist
Clinical Supervisor

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Roast Pumpkin and Onion Dip

This dip isn’t quick and easy like the Coriander dip last month, but the complex flavours are mouth watering. It is a great way to use your home-grown pumpkins too! I developed this recipe when we had a huge crop of 43 pumpkins from one vine. We even made pumpkin ice-cream!


You will need to plan ahead and have the vegetables baked before you start.


Try to use fresh herbs because they have a vitality that dried herbs just can’t match.


This is especially good served with the Brown Rice Crackers.


Ingredients:

1 1/2 cups baked pumpkin, skin removed

1 onion, baked

1/2 cup sour cream, quark or Greek yogurt. I use labne, made by reducing the moisture in good quality yogurt. Spreading the yogurt thickly over a very clean tea-towel will achieve this quite quickly. You will have a creamy and thick paste.

I teaspoon salt

4 tomatoes, slow-baked in the oven till partially dehydrated or use semi-dried tomatoes

1 red capsicum, halved and baked in the oven, skin up, till the fine skin blackens, then drain and chop

3 cloves garlic, preferably pre-cooked

sprig fresh oregano, or use dried

a few sprigs fresh thyme, or use dried

1 teaspoon cumin seed, and 1 teaspoon coriander seeds dry-roasted in a hot pan, then ground finely. You might like to increase the quantity to 1 tablespoon of each.


Method:

  1. In your food processor, blend the pumpkin, onion, tomatoes, capsicum and garlic till smooth.
  2. Add all the flavourings and blend again. Add enough sour cream or yogurt to achieve the consistency you prefer.

 

Serving suggestions:

  • You can create a wonderfully full-bodied soup from this same recipe by adding stock - vegetable or chicken - and heating through. Don’t boil though, as the labne, quark or yogurt will curdle.


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