The vegetarian recipe for Pumpkin Dipping Sauce:

servings – 6


  • 250 g pumpkin (remove skin, cut into chunks, steam until soft and cool)
  • 1/3 cup evaporated milk
  • 1 cup water


  • 1/2 tsp salt


  • Place pumpkin, evaporated milk and water in a blender.
  • Puree until smooth and fine.
  • Gently pour the puree into a pan.
  • Add salt, cook over low heat and occasionally stir till boil.
  • Serve.