Indian pumpkin dip with Naan bread garlic and cilantro


  • 1 small onion
  • 1 small Hokkaido pumpkin
  • 1 leek
  • 1 parsley root
  • 1 apple
  • 500 ml vegetable stock
  • in each case about 1 teaspoon salt, pepper, curry and Garam Masala seasoning
  • ½ bunch of parsley


  1. Wash the vegetables and dice finely. Fry the onion in a pan. Add the diced pumpkin and sauté for five minutes. Then add the parsley root and the leek for three minutes.
  2. Cut the apple into small pieces as well and add to the vegetables.
  3. Deglaze with the vegetable stock and let everything boil down for about 20 minutes. Then season the dip with the spices and allow it to simmer until you have the desired texture.
  4. Chop the parsley finely. Stir a part into the dip, sprinkle the rest over as garnishing.

Source: Susanne Brauer und