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.