The vegetarian recipe for Pumpkin and Peanut Butter Dipping Sauce:

servings – 500 g dipping sauce


  • 500 g pumpkin (peel, cut into chunks and steam until soft)
  • 1/2 cup peanut butter
  • 3 tbsp coconut milk
  • 1 cup water


  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp chili powder
  • 1/2 tsp curry powder


  1. Place pumpkin and water in a blender; process until smooth and set aside.
  2. Heat oil, saute curry powder and chili powder until fragrant.
  3. Pour in the pumpkin puree.
  4. Add salt, sugar and coconut milk; stir evenly and briefly simmer.
  5. Add peanut butter, mix well and bring to a boil.
  6. Dish out and serve.