Leftover sunflower seed cream from our Winter Soup? This is where you should put it to use. Honestly, one of my favourite dips and I don’t say that lightly.
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Vegan Pumpkin Cream Dip
- 50 g Sunflower Seeds
- 125 ml Water
- 750 g Whole Kent Pumpkin Roasted
- 1/2 tsp Nutmeg
- 2 cloves Garlic Minced
- 1 tbsp Thyme Freshly chopped
- 1/2 tbsp Olive Oil
- 1/2 Lemon
Preheat the oven to 200C
Sunflower Seed Cream
Ideally, you want to let the sunflower seeds soak overnight in water, however, you can just blitz immediately and it will work. It just may not be as smooth in its consistency.
Place the sunflower seeds, 125ml of water, squeeze half a lemon and a pinch of salt to a blender and blitz until well combined.
Place aside and let it thicken naturally as you prepare the rest.
Cut your pumpkin into 3cm chunks and toss with the olive oil, nutmeg and thyme.
Roast for 30 mins or until soft, then let cool slightly.
Assemble The Dip
Add the pumpkin, garlic and sunflower seed cream into a blender and blitz until well combined.
Add salt and pepper to taste.
You can sprinkle with pepitas if you are feeling fancy.