Smoked Spicy Pumpkin Dip

Smoked Spicy Pumpkin Dip

Winter is here, at least in the southern hemisphere. If you are looking for something different to do with your pumpkin give this smoked spicy pumpkin dip a go. That perfect blend of smoky goodness with a hint of heat.

The simplicity of this dip is well suited to those of us wanting something out of the ordinary without breaking the bank on a bunch of “experimental” ingredients. This is another recipe that is ideal to add-on to another cook you have going. Ideally, a low and slow cook where you have a bit of room on the grill for a pumpkin (or two).

Ingredients

As each pumpkin is a different size and once cooked will be a different consistency adjust all of the above ingredients to suit your own taste and preference for texture. Like it a little hotter, add some additional chilli or hold it off for a more subtle flavour.

Kamado Set Up

  • Set for indirect, deflectors in the lowest position.
  • Add some quality smoke wood chunks to your charcoal

Time and Temp

  • Looking for a stable temp of around 122C [250F]
  • Smoke the pumpkin until very tender. In my example, I left the pumpkin on for around 7 hours. Was probably done well before that but I had no need to take it off until I was ready to make the dip. The added time just cranked up the smoke intensity.

Method

  • Scoop out all the flesh you can, trust me you will WANT every last bit of flesh.
  • Using a stick blender or similar blend to your desired consistency adding the other ingredients as you go.
  • If the mixture is too firm add some water sparingly, as it won’t take much and you may end up with a soup…
  • Be sure to taste often, as the flavour profile you are looking for is difficult to bring it back if you go past what you like.
  • Place into a ramekin or small bowl and serve with your favourite crackers and cheese.
  • This recipe was inspired by https://mywholefoodlife.com/2013/11/05/savory-pumpkin-dip/

Hope you enjoy it as much as I did.

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