Lately I have been making food in bulk and freezing it in batches, pumpkin puree is something I always have in the freezer now, it works really well for these sort of recipes.

This dip was inspired by a pumpkin soup recipe I really enjoy over the winter months, now I can enjoy it over in summer as well with some Primal Crackers.


  • 1 cup pumpkin puree
  • 1/2 red capsicum roasted
  • 50g butter
  • 1 small red onion finely diced
  • 1 clove garlic, crushed and chopped
  • 1 Tbs grated fresh ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli seasoning
  • 1/3 cup cashews (optional)


  1. Place 1/2 a capsicum on a lined oven tray into a hot oven. Roast for 20-30 mins until skin starts to come away and flesh is nice and soft. If you don't have any pre-made pumpkin puree, put about 1/3 chopped pumpkin in with it and cook until nice and soft.
  2. Saute butter, onion, garlic, ginger, chilli and cumin very slowly for 30mins until it caramelises and is pale brown.
  3. Once capsicum is cooked, remove from oven and cool.
  4. Peel off capsicum skin and place in a food processor with pumpkin, caramelised onion mixture and cashews. Process until smooth, season with salt and pepper.
  5. Keep in an airtight container in the fridge.