Always vegetarian, often vegan

Pumpkin carrot dip

Pumpkin carrot dip, delicious with drinks but we also put it on the table at barbecues and picnics. Dips are also a great way for children to eat a decent portion of vegetables unnoticed. While they think they are snacking.

Pumpkin carrot dip

This dip is always delicious!!
Voorbereiding 20 minutes
Bereiding 30 minutes
Totale tijd 50 minutes
Course: Appetizer, Drinks
Keyword: Carrots, pumpkin
Porties: 4 portions


  • 400 gr butternut squash
  • 200 gr carrots
  • 1 tsp coriander seed
  • 30 gr sunflower seeds
  • 150 ml soy cream
  • 50 ml water
  • 2 tbsp olive oil
  • pepper and salt


  • Preheat the oven to 180 degrees.
  • Peel the pumpkin and carrot and cut into pieces.
  • Do you use coriander seeds? Then first roast it in a dry frying pan and grind it in a mortar. If you use coriander powder, you can use it immediately.
  • Place the pumpkin and carrot pieces on a baking tray lined with baking paper, drizzle with olive oil, coriander powder and salt. Bake this in the oven for 30 minutes at 180 degrees.
  • Toast the sunflower seeds in a dry frying pan until lightly coloured
  • When the pumpkin and carrot are cooked, place all ingredients in a blender or bowl with an immersion blender and blend until you have a smooth dip.
  • Season with salt and pepper and dip.
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