Roasting will produce a richer, sweeter flavour, but boiling still preserves that gorgeous roast pumpkin taste
Source:
http://girlgoneprimal.blogspot.com.au/2010/02/recipe-dip-de-dip-de-dip.html#uds-search-results
Place pumpkin in a oven-safe pan filled with water. Bring to a violent boil and leave it there for a good ten minutes.
While the water is boiling, heat oven to a moderate temperature.
Empty water from pan, and add all other ingredients to the pan. Toss to coat onion and pumpkin with oil and spices, and bake until onion has softened.
Remove from oven and allow to cool - or jump straight into processing, careful of flying bits of sizzling food. Puree thoroughly (although leaving the odd chunk of roasted onion is really quite nice to crunch into).Serve with a side of sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (589g) | ||
Recipe Makes: Servings | ||
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Calories: 417 | ||
Calories from Fat: 268 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.4mg | 0 % | |
Potassium 1833.2mg | 48 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 36.2g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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