This simple vegan pumpkin dip is a great way to use up leftover pumpkin and a gorgeous way to enjoy seasonal squash.
The pumpkin is roasted in a little paper and foil packet with garlic and rosemary to infuse it with plenty of flavour.
The beautifully tender veg is then blitzed with vegan yogurt and a touch of paprika to produce a silky, delicious dip.
You'll find the full recipe below, complete with lots of step-by-step photos to help you along the way.
Ingredients
To roast the pumpkin
- 250 g (9 oz) pumpkin flesh chopped into rough 2.5cm (1 inch) pieces
- 2 sprigs (2) rosemary
- ½ bulb (½) garlic cut in half around the middle
- 2 tbsp olive oil
- Pinch salt and black pepper
To complete the dip
- 100 g (⅓ cup + 2 tbsp) plain vegan yogurt gluten free, if required
- ½ tsp smoked paprika
- Pinch salt and black pepper to taste
Instructions
Roast the pumpkin
Preheat the oven to 220C (200C fan-assisted).
Place two sheets of foil on a tray. Top with a sheet of baking paper.
Put the pumpkin, rosemary sprigs and garlic in the centre of the tray.
Drizzle with the olive oil and season with salt and pepper.
Bring the sides of the paper and foil up to form a well-sealed parcel.
Bake for approx 1 hour or until the flesh gives no resistance when poked with a knife. Be careful when opening the foil - there will be a lot of very hot steam.
Leave to cool completely.
Finish the dip
When the pumpkin is completely cooled, tip it into a food processor. Squeeze the soft garlic out of its papery skin and into the food processor too. Discard the rosemary.
Add the vegan yogurt and paprika.
Whizz together until smooth.
Taste and season, as desired. Spoon into a bowl, season and serve.
Pointers, tricks and troubleshooting tips for the perfect Vegan pumpkin dip
Is Vegan pumpkin dip easy to make?
This Vegan pumpkin dip is a super simple recipe for some extra special results! All you need to do is roast a pumpkin and blend it with some seasoning and vegan yoghurt.
If you’re new to vegan cooking then you might be a bit intimidated by different terms and products. So this recipe is perfect for easing you into the vegan world and introducing you to your new best friend - vegan yoghurt.
Will I need any special equipment to make this Vegan pumpkin dip?
No, this Vegan pumpkin dip recipe is super simple and requires minimal equipment. So all you need to do is roast the pumpkin, then blend it with the vegan yoghurt.
This means all you need to cook and prepare your pumpkin is some standard kitchen measuring equipment (scales, spoons), a knife, chopping board and a roasting tin/tray. Then you just need to put everything into a food processor to blend it into a smooth and creamy dip.
If you’re ever unsure I always include a full list of suggested equipment on the recipe card below. You can see the exact example products in the links.
What is vegan yoghurt made out of?
There are many types of Vegan yoghurt, made using various ingredients from soy to coconut or even peas! Most vegan yoghurts are fortified with vitamins and minerals and include live active cultures, which are probiotics (beneficial gut bacteria).
Non-dairy yoghurts are available in most supermarkets worldwide (usually on the yoghurt aisle) and generally taste indistinguishable from dairy yoghurt. The most common type of vegan yoghurt is probably soya yoghurt (like Alpro) or coconut yoghurt.
Other common types of vegan yoghurt are oat yoghurt or almond yoghurt. Some people are allergic to soy or almonds, so if you’re making this recipe for someone else you should check whether the yoghurt you choose is safe for them to use.
Non-dairy yoghurt is often sweetened (Alpro), so it’s best if you find a non-dairy yoghurt that is designed to replicate plain yoghurt. Oatly makes a plain yoghurt (“Oatgurt”) which contains no sugar and would work well for this recipe.
What is the best vegan yoghurt for this recipe?
When cooking with dairy yoghurt, you have to make sure that you don’t add yoghurt to hot food or it splits and curdles.
Similar to dairy, soy milk has a tendency to split when added to something with acidity (like coffee). So using a non-soy yoghurt might be a better option for this recipe. So an unsweetened oat yoghurt or unsweetened coconut yoghurt could work well here.
Though the coconut yoghurt might impart a coconut flavour to the dip, it would actually complement the flavours well if you like coconut.
How can I tell if vegan yoghurt has gone off?
As there are many types of vegan yoghurt, there are different indicators of vegan yoghurt going off. As a general rule, when vegan yoghurt gets old and begins to spoil, it can behave in a similar way to dairy yoghurt. So change in texture, smell or appearance.
The water content will begin to separate from the protein and fat content as bacteria begins to break it down. So if your vegan yoghurt has started to split then it is most likely beginning to spoil. However, some non-dairy yoghurts split if they are left for a while, so consult the packaging to make sure whether this is normal or not.
If your vegan yoghurt has developed a hard skin or has a new pink or yellow colour then it has begun to spoil and you should discard it immediately.
As there are many types of vegan yoghurt you should always consult the label for the yoghurt you are using, as oat, soy and almond yoghurts can behave differently. But overall, it’s best to use a fresh, unopened tub of vegan yoghurt so you know that it is safe to use.
Is Vegan pumpkin dip suitable for vegetarians and vegans?
Yes, this recipe is completely plant-based so it is definitely suitable for vegetarians and vegans.
Double-check all of your ingredients labels to make sure that they are suitable for vegetarians. Don't forget to check anything extra that you intend to serve the recipe with.
Is Vegan pumpkin dip gluten-free?
If you make sure to use a gluten-free yoghurt then this recipe is suitable for someone who doesn't eat gluten. Most non-dairy yoghurts available in supermarkets and health food stores are vegan and gluten-free, which means it should be easy enough to find a gluten-free and vegan yoghurt in your local supermarket. If you can’t find one in-store, there are usually online health food stores that can deliver vegan and gluten-free yoghurt, including Planet Organic or Whole Foods.
When cooking for someone with gluten intolerance or allergy you should double-check all of your ingredients labels to make sure that they’re gluten-free. Remember to make sure anything that you intend to eat with this dip is gluten-free too, like breadsticks or crackers.
Is Vegan pumpkin dip keto-friendly?
The ketogenic diet limits you to eating 20g of carbohydrates a day. The diet is designed like this to encourage your body to enter a state of ketosis, which means your body runs on proteins and fats.
While pumpkin is on the lower scale of fruits/ vegetables which contain carbohydrates or starches, it still contains 8g of carbohydrates per cup. Equally, vegan yoghurt will often contain carbohydrates from ingredients used to ferment and thicken the mixture. So this recipe isn’t keto-friendly as store-bought vegan yoghurt and pumpkin contain carbohydrates.
Is Vegan pumpkin dip healthy?
Healthy is a relative term but overall, yes this is a very healthy dish. To someone on a keto diet, this vegan pumpkin dip is practically fast food, but to a vegan, this recipe is a delicious and healthy snack, full of vital nutrients.
This vegan pumpkin dip is a lower fat alternative to a cheese dip. It’s also packed with nutrients and antioxidants like alpha-carotene, beta-carotene and beta-cryptoxanthin from the pumpkin.
Is Vegan pumpkin dip safe to eat while pregnant?
Yes! There’s nothing in this recipe that would be of concern to someone who is pregnant. It’s just a creamy blend of roasted pumpkin, garlic and vegan yoghurt with some spices and seasoning.
None of these ingredients poses any threat to a pregnant person, as long as they are prepared hygienically. When you’re making something for someone who is pregnant you should take extra care to make sure that all of your ingredients are in good condition and your food is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Vegan pumpkin dip?
Anything! This vegan pumpkin dip is perfect for party food like crisps or breadsticks, or you could even enjoy it on toast.
Or if you’re making this dip during Halloween, you could try it with my Halloween tortilla recipe!
Can I make the Vegan pumpkin dip without smoked paprika?
If you aren’t a fan of smokey flavours, it’s completely fine to leave out the smoked paprika from this dish. There’s only 1/2 tsp of smoked paprika in the recipe so it won’t affect the texture if you don’t include it.
Feel free to substitute it with any spice you prefer. Chilli powder would give it a nice kick, or cumin could add a nice alternative warming spice flavour.
How should I store Vegan pumpkin dip?
You should cover your Vegan pumpkin dip within an hour of making it and place it into an airtight container in the fridge. If stored correctly it should keep for 5-7 days.
How long will Vegan pumpkin dip keep?
If your Vegan pumpkin dip is stored correctly in the fridge, it should keep for 5-7 days.
You can also freeze this dip so it keeps for longer. If you’re freezing your dip, all you need to do is transfer it to an airtight container and store it in the freezer for up to 3 months.
Can I leave Vegan pumpkin dip out on the counter?
No, this dip will spoil if it is left on the counter, so it's best to refrigerate or freeze it.
Can I make Vegan pumpkin dip ahead?
Yes, this dip will keep for up to a week in the fridge so it’s ideal to make ahead, though, of course it’s always best to eat it fresh. As this dip keeps for up to a week it’s a great dish to make ahead for a party or to make on a Sunday for an easy lunchtime snack for the week ahead.
Can I keep Vegan pumpkin dip in the refrigerator?
Yes, the best place to store your dip is in the fridge. Once you’ve made your dip make sure to put it into an airtight container and refrigerate it straight away so it doesn’t sit out and become contaminated by anything unwanted.
If your dip is in a large container with a lot of air, it’s a good idea to cover the dip with cling film and make sure that the cling film is actually touching the surface of the dip. This will stop the air from getting to it and stop it from developing a skin.
Can I freeze Vegan pumpkin dip?
Yes, this dip should freeze quite well as cooking the pumpkin will reduce the water content. There’s always a risk of freezing fruit and veg with high water content, as once it defrosts it can look or taste wildly different from how it went into the freezer.
Equally, dairy yoghurt can split when it defrosts, but when vegan yoghurts have been incorporated into a recipe most tend to freeze well.
What is the best way to defrost Vegan pumpkin dip?
To defrost your dip, just move it from the fridge to the freezer and leave it to defrost overnight.
Once it has defrosted, give it a good stir, or another mix in the food processor, to make sure the texture is nice and smooth with no lumps of frozen ice.
Can I make this Vegan pumpkin dip in a different quantity?
Yes, this is the perfect recipe to resize as it isn’t cooked in a specific tin like a cake. So feel free to make more or less of the dip. I have a tool in the recipe card below that can help you work out how to make a different quantity
Scroll down to the recipe card below this section. At the top, you’ll see the serving size. To change the quantity of dip you make, just click on it and a little slider will pop up. Then you can move the slider up or down to get the amount of dip you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios. The pumpkin will cook at the same temperature and for the same amount of time, regardless of how much you use. Just make sure you cut the pieces to the correct size to ensure they cook through.
Can I make Vegan pumpkin dip in a stand mixer such as a KitchenAid or Kenwood Mixer?
No, a stand mixer wouldn’t break the pumpkin down into a smooth mixture, so you would end up with a lumpy dip. For this recipe, it’s best to use a food processor or even a power blender.
If you use a power blender, like a Nutribullet, you should take extra care to make sure your pumpkin has completely cooled down before blitzing it. Otherwise, the power blender may explode due to the heat.
Can I make Vegan pumpkin dip with a food processor?
Yes, the best way to blitz your ingredients for this recipe is to use a food processor (or a power blender if you have it). A food processor will give your pumpkin a silky smooth texture and ensure your ingredients are combined well and without lumps.
How can I make sure my Vegan pumpkin dip turns out perfectly?
This is a super simple recipe to get right, so there are only a couple of points to watch out for.
First, you’ll need to make sure you fully peel your pumpkin, because if you put the pumpkin into the blender with the skin on you’ll end up with hard chunks of pumpkin skin.
You should also make sure to cut your pumpkin flesh into even-sized chunks and in the correct size (1 inch). If your pumpkin pieces are too big or inconsistently sized then it won’t cook properly and the dip will have raw pumpkin flavour and pulpy texture. You’ll know your pumpkin is ready when it becomes very soft and easy to mush with a fork.
When it comes to mixing your ingredients together, make sure that you wait until your pumpkin has cooled completely. If you add your pumpkin to the food processor when it’s hot, the heat can cause the food processor to crack and even explode. Equally, if you mix your vegan yoghurt with hot pumpkin, then the yoghurt might split.
Finally, it’s important to make sure you blend your dip thoroughly, so keep tasting it to check that it’s at the right consistency.
Why did my Vegan pumpkin dip turn out lumpy?
If you cooked your pumpkin properly but your Vegan pumpkin dip has turned out lumpy then don’t worry, it’s easily fixed. All you need to do is blend it some more. Just pop it back into the food processor and blend it again until you’re happy with the texture.
However, if your pumpkin was undercooked, then you might have an issue. Undercooked pumpkin is much firmer than cooked pumpkin, so if you try to blend semi-cooked pumpkin into your dip you won’t be able to salvage it. It’s best to start again by roasting some more pumpkin.
How can I add/change the flavours in my Vegan pumpkin dip?
This dip is seasoned with the strong flavours of garlic, rosemary and smoked paprika. Luckily, if you aren’t a fan of these herbs and spices, you can easily substitute them with something else.
Thyme is another herb that goes beautifully with pumpkin and other squashes, so feel free to swap the rosemary for thyme. Or, sage is another herb that complements pumpkin too.
As for the spices, you could swap the smoked paprika for plain paprika if it’s the smokey taste you don’t like. Or you could use various Levantine spices and spice mixes like cumin, sumac, allspice, zaatar or baharat to give this dip a completely different flavour which would work just as well as the smoked paprika.
Pumpkin is a great canvas for flavour, it’s both sweet and savoury. So experiment with it and let me know what you come up with!
Print this vegan pumpkin dip recipe
Vegan Pumpkin Dip
Ingredients
To roast the pumpkin
- 250 g (9 oz) pumpkin flesh chopped into rough 2.5cm (1 inch) pieces
- 2 sprigs (2) rosemary
- ½ bulb (½) garlic cut in half around the middle
- 2 tbsp olive oil
- Pinch salt and black pepper
To complete the dip
- 100 g (⅓ cup + 2 tbsp) plain vegan yogurt gluten free, if required
- ½ tsp smoked paprika
- Pinch salt and black pepper to taste
Instructions
Roast the pumpkin
- Preheat the oven to 220C (200C fan-assisted/ 430F).
- Place two sheets of foil on a tray. Top with a sheet of baking paper.
- Put the pumpkin, rosemary sprigs and garlic in the centre of the tray.
- Drizzle with the olive oil and season with salt and pepper.
- Bring the sides of the paper and foil up to form a well-sealed parcel.
- Bake for approx 1 hour or until the flesh gives no resistance when poked with a knife. Be careful when opening the foil - there will be a lot of very hot steam.
- Leave to cool completely.
Finish the dip
- When the pumpkin is completely cooled, tip it into a food processor.
- Squeeze the soft garlic out of its papery skin and into the food processor. Discard the rosemary.
- Add the vegan yogurt and paprika and whizz together until smooth.
- Taste and season, as desired.
- Spoon into a bowl, season with a little extra black pepper and serve.
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