This dip is especially enjoyable during the holiday season starting with Halloween on through the Winter season.


  • 1 15 oz can organic pumpkin
  • 1/2 can coconut cream (Trader Joe’s)
  • 1 T yellow curry paste
  • 1 tsp tom yum paste
  • 1 T fish sauce (wheat free tamari for vegan and gluten free)
  • 1 T fresh peeled ginger root
  • 1/3 cup parsley
  • 1 T raw yellow onion
  • juice of 1/2 lemon
  • 1 T brown sugar
  • sea salt and fresh ground pepper to taste

Here’s How:

  1. Place ginger, parsley and onion, in food processor and pulse.
  2. Add remaining ingredients except pumpkin and cream until smooth.
  3. Add pumpkin and pulse until blended.
  4. Serve with veggies and/or crackers of your choice.


This dip is unusual enough to bring as a potluck dish, enjoy during the holidays and encourage yourselves to increase your vegetable intake. It’s easy and Thrifty to prepare!