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    Home » Side Dishes & Snacks

    How To Make Pumpkin Dip With Crown Prince Pumpkin

    Published: Mar 15, 2023 by Chef Tripti · This post may contain affiliate links

    Not all pumpkins are created equal; Crown prince pumpkin is one of the best. It is the star of the show in this pumpkin dip. Highly unusual, the inspiration for this recipe and its flavours comes from my years of working as a Japanese chef. This pumpkin dip is sweet and tart at the same time. Mellow, gentle, and comforting is how I would describe it. If you want to add something unusual and interesting to your party dips, give this a go.

    Pumpkin dip in a small shallow black dish surrounded by pumpkin seeds.

    I have tried to combine some interesting flavours in this recipe to create balance but not be overpowering. The crown prince pumpkin is sweet, so I have created balance with the rice vinegar and cooking sake which add a tangy, acidic element to the pumpkin dip. Happy dipping!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Top tip
    • FAQs
    • Related Recipes
    • Recipe Pairing
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared Ingredients for pumpkin dip in small glass dishes. Annotated.
    • Crown prince pumpkin
    • White onion
    • Ginger
    • Rice vinegar
    • Cooking sake
    • Kala namak
    • Olive oil
    • Vegan block butter

    See the recipe card for quantities.

    Instructions

    Prepare your ingredients:

    • Cut the pumpkin into wedges.
    • Peel and slice the onions and ginger.
    A baking tray containing six crown prince pumpkin wedges coated in oil oil and season with kala namak salt.

    Coat the pumpkin wedges with olive oil and season kala namak.

    Roast in the oven for 20 minutes, flipping over halfway to get a nice colour on both sides

    A saucepan containing sliced ginger and onion cooked in rice vinegar and cooking sake.

    In a pot, add the onion, ginger, sake and rice vinegar and bring to a rapid boil. Then immediately reduce heat to simmer. Simmer until the liquid has reduced by half.

    From a saucepan, reduced liquid from sliced ginger and onion cooked in rice vinegar and cooking sake is poured through a sieve into a measuring jug.

    Pass the reduction through a sieve. Discard the onion ginger.

    A baking tray containing roasted pumpkin wedges with skin removed. The skin is piled in one corner of the baking tray.

    Melt the vegan butter and set aside.

    Once the pumpkin is cooked, peel the skin off.

    Cooked pumpkin wedges in a blender cup with rice vinegar/cooking sake liquid reduction being poured in.

    Add the wedges to a blender and then add the sake-vinegar reduction and mix to a smooth puree. Adjust the seasoning if required.

    Melted butter pouring from a saucepan into a blender cup containing partially blended pumpkin.

    While continuing to puree, add melted butter and continue to blend until the butter is incorporated and you have a smooth puree.

    Pumpkin dip in a small shallow black dish garnished with pumpkin seeds.

    Garnish with roasted pumpkin and sesame seeds, and serve the pumpkin dip warm with crackers.

    Substitutions

    Instead of sesame seeds and pumpkin seeds, you can garnish with chopped chives.

    Equipment

    You will need a good blender, preferably with a feeding hole, so you can drizzle the butter while its blending to insure a smooth dip.

    Storage

    Although this dip is best consumed straightaway, it can be kept in an airtight container for up to a week in the fridge; you may have to warm it up and mix it again if you can see the butter.

    Top tip

    If you don't have a top-feeding blender, then add the butter bit by bit and blend and repeat. If the butter is not fully incorporated, then use a spatula to mix it in.

    FAQs

    What is crown prince pumpkin?

    Crown prince pumpkin is an edible squash with blue/grey skin and deep orange flesh. It has a sweet and nutty flavour with a creamy texture. It is my favourite pumpkin to cook with. A great thing about this pumpkin is that it can be kept for three to six months in a cool, dark place without spoiling it. A pile of whole blue/grey crown prince pumpkins.

    Related Recipes

    Looking for other pumpkin recipes? Try these:

    • A rustic brown plate containing a bed of green lentils, roasted pumpkin wedges, and a yoghurt and parsley garnish.
      Roasted Crown Prince Pumpkin and Green Lentils
    • A shallow dish containing pumpkin and spinach miloni with a silver serving spoon.
      Pumpkin & Spinach Miloni. A Zero-Waste Recipe For Halloween.
    • A bowl of roast pumpkin soup garnished with a seed mix
      Simple Asian Roasted Pumpkin And Coconut Soup

    Recipe Pairing

    Here are some of my other recipes that will go well with my pumpkin dip:

    • A whole loaf of no knead wild garlic focaccia on a slatted wooden table. Decorated with edible flowers.
      Super Easy Homemade No-Knead Wild Garlic Focaccia
    • Five Buckwheat crackers tied with green string sat upon a log slice platter.
      Rustic One Bowl Gluten-Free Vegan Homemade Seeded Crackers
    • A bowl of lotus root crisps with a hand holding one crisp over the bowl.
      How To Make Lotus Root Crisps
    • Close-up of five mini brioche buns.
      How To Make Vegan Brioche Buns

    📖 Recipe

    Pumpkin dip garnished with pumpkin seeds in a small black dish.

    Crown Prince Pumpkin Dip

    Buttery, creamy pumpkin dip with Japanese inspired flavours.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Afternoon Tea, Appetizer, Dip, Snack
    Cuisine Japanese
    Servings 6
    Calories 177 kcal

    Equipment

    • Blender or Food processor
    • Digital scales

    Ingredients
     
     

    • 900 g Crown prince pumpkin
    • 90 g White onions
    • 20 g Ginger
    • 200 ml Cooking sake
    • 200 ml Rice vinegar
    • 50 g Vegan block butter (not spreadable)
    • ½ teaspoon Kala namak
    • 1 teaspoon Olive oil

    Instructions
     

    • Preheat the oven to 200ºC.
    • Cut the crown prince pumpkin into wedges. Coat with olive oil and season with kala namak.
    • Roast in the oven for 20, flipping over halfway to get a nice colour on both sides.
    • While the pumpkin is roasting, peel and slice the onions. Wash and slice the ginger.
    • In a pot, add the onion, ginger, sake and rice vinegar and bring to a rapid boil. Then immediately reduce the heat to simmer. Simmer until the liquid has reduced in half. Pass the reduction through a sieve. Discard the onion ginger.
    • Melt the vegan block butter and set aside.
    • Once the pumpkin is cooked, peel the skin and add wedges to a blender along with the sake-vinegar reduction and blend to a smooth puree. Adjust the seasoning if required.
    • While continuing to puree, add the melted butter and continue to blend until the butter is incorporated and you have a smooth puree.
    • Garnish with roasted pumpkin and sesame seeds, and serve warm with crackers.

    Nutrition

    Calories: 177kcal (9%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 260mg (11%)Potassium: 571mg (16%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 2051IU (41%)Vitamin C: 20mg (24%)Calcium: 50mg (5%)Iron: 1mg (6%)

    NOTES

    The nutritional information is for guidelines only, generated by the Spoonacular API.
    The nutritional values are per serving.
    Keyword Crown Prince Pumpkin, Dip, Rice Vinegar, Sake, Vegan butter, Vegan Dips
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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