Recipe courtesy of Cooking Channel

Creamy Curried-Pumpkin Dip

This flavor-packed dip is sweet, zesty and earthy all at once. The pureed pumpkin and coconut milk make it smooth and creamy without any help from dairy. The curry powder adds extra depth of flavor, making it perfect for pairing with naan bread or flavorful sweet potato chips. Make it the day before any game-day gathering to allow the flavors to develop.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 2 cups
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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


  1. 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. 
  2. 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.