Recipes // Appetizers // Pumpkin Fries With 3 Dips

Pumpkin Fries With 3 Dips


By Attila Hildmann


Pumpkin Fries:

  • 1 small Hokkaido pumpkin (750 g)
  • 1 level teaspoon freshly chopped
  • rosemary leaves
  • 3 tablespoons olive oil
  • ½ teaspoon paprika
  • 1 level teaspoon gyros seasoning
  • 1 level teaspoon iodized sea salt

Pea Yogurt Dip:

  • 1 2/3 cups frozen peas (200 g)
  • Iodized sea salt
  • 1 red onion
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • Grated peel of ½ organic
  • lemon
  • 2/3 cup plain soy yogurt (150 g)

Avocado Blood Orange Dip:

  • 2 avocados
  • 1 organic blood orange
  • Iodized sea salt
  • Basil Ketchup:
  • 1 white onion
  • 1 garlic clove
  • About 23 cherry tomatoes (350 g)
  • ½ bunch basil
  • 2 sun-dried tomatoes in oil
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 rounded tablespoons tomato
  • paste
  • 1 level teaspoon iodized sea salt
  • 1 tablespoon agave syrup

PREPARATION TIME: approx. 25 minutes
Preheat oven to 480°F (250°C).

  1. Wash the pumpkin. Cut it in half and then scoop out the seeds with a tablespoon.
  2. Cut the pumpkin into quarters and use a sharp knife to cut into fries.
  3. Mix all other ingredients together with the pumpkin.
  4. Distribute evenly onto a baking sheet lined with parchment paper and bake on the highest rung in the oven for approx. 15–17 minutes, until the fries are golden brown.
  5. Put the Hokkaido fries into cones made out of parchment paper and serve with dip.

PREPARATION TIME PER DIP: approx. 15 minutes

Pea Yogurt Dip

  1. For the Pea Yogurt Dip, cook the peas in well-salted boiling water with a little salt approx. 3 minutes and then drain.
  2. Peel and finely chop the onion.
  3. Heat olive oil in a skillet and cook onion with curry powder for 3 minutes. Coarsely purée ¾ of the peas with the lemon peel in a tall, narrow container.
  4. Mix in the soy yogurt, the remaining peas, and the curry onions. Season with salt.

Avocado Blood Orange Dip

  1. For the Avocado Blood Orange Dip, halve the avocados and remove the pits.
  2. With a tablespoon, scoop out the pulp and place it in a bowl.
  3. Wash the blood orange with hot water, dry it off, and finely grate ¼ of the peel.
  4. Squeeze 3 tablespoons of juice from the orange. Purée the juice and peel with the avocado in a blender. Season with salt.

Basil Ketchup

  1. For the ketchup, peel and finely chop the onion and garlic.
  2. Wash and halve the cherry tomatoes.
  3. Wash the basil, shake dry, and finely chop the leaves.
  4. Allow most of the liquid to drain from the sun-dried tomatoes and then finely chop.
  5. Heat olive oil in a skillet and cook onion and garlic approx. 3 minutes.
  6. Add the cherry tomatoes and cook approx. 6 minutes, while stirring.
  7. Remove from heat and purée with white wine vinegar, tomato paste, salt, and agave syrup.
  8. If desired, season with salt. Fold in basil and sun-dried tomatoes and put in the refrigerator to cool.
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