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    Home » Party Food

    October 5, 2015

    Moroccan Pumpkin Dip - Week 40, 2015

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    This is a beautiful Moroccan Pumpkin dip!  The moroccan spice and the pumpkin go really well together.  A fabulous way to use up leftover roast pumpkin.

    Thermomix Moroccan Pumpkin Dip - ThermoFun - Week 40

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    Ingredients

    • 250g butternut pumpkin peeled and cubed
    • 2 garlic cloves unpeeled
    • 10g olive oil
    • 1 teaspoon Moroccan Spice
    • large handful fresh coriander leaves only
    • 15g lemon juice

    Instructions

    1. Preheat oven to 180°C.
    2. Place pumpkin and garlic in a baking tray and drizzle with oil. Place in oven and bake 40 mins or until pumpkin is tender.
    3. Make the ThermoFun Moroccan Spice Mix and set aside 1 tsp. Transfer remainder to an airtight container and store away from extremes of heat, light and humidity for up to 1 year.
    4. Place roasted pumpkin, garlic (squeezed out of skin), 1 teaspoon Moroccan Spice mix, coriander and lemon juice in TM bowl and chop 1 sec / turbo.
    5. Scrape down and repeat until desired consistency.
    © 2025 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

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    If you have enjoyed this recipe then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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