Roasted Pumpkin and Cashew Dip - Thermomix Recipes from Steph

Roasted Pumpkin and Cashew Dip


Half a Kent Pumpkin

2 Cloves Garlic

1 large Sprig of Rosemary

150 – 200 grams of Roasted Unsalted Cashews

Olive Oil



Cut Pumpkin into pieces suitable for roasting (leave skin on) drizzle with olive oil and salt and roast for 20-30 minutes at 200 degrees until slightly caramelised and cooked through. Remove and cool slightly.

Remove rosemary from stem and process on Speed 7 for 10 seconds. (Please ensure inside of bowl is dry for optimum result). Scrape down sides with Spatula

Add garlic to bowl and continue to process on Speed 7 for 5 seconds. Scrape down sides.

Add cashews to bowl and use one quick turbo pulse.

Remove pumpkin from skin and add to bowl and literally process for 3-5 seconds on speed 4 until combined.


  1. avatar Sally T Says:

    This is a wonderful dip. Love it.

  2. avatar Kathy Ralph Says:

    Great dip – tastes terrific and it is dairy and gluten free!!

  3. avatar bree thomas Says:

    hey, didnt know you had a website steph! i just went to look on line for this dip to make at work and found it on here!! i was very suprised! but i shall save this website now…also think it’s funny my mother has also been on here and left a comment!! haha!
    anyway!! love this dip to bits! it is delicious! and i really recommend it!
    thanks steph!

  4. avatar Kristy Says:

    LOVE this dip!!!
    I have made this half a dozen times and it always gets copmplimented. It makes a really big batch, but now I have a long list of girlfriends who want a container each time I make it :)
    I have modified a few times to include some parmesan cheese or half pumpkin, half sweet potato, but as is, is just amazing.
    thanks so much for sharing, Steph.

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