Vegan, Vegetable Stock Recipes

Spicy Pumpkin Dip



  • 300g Roasted pumpkin, cooled
  • 1 Teaspoon Urban Forager Vegetable Stock Concentrate
  • ¾  teaspoon toasted and ground fennel seeds
  • ¾  teaspoon toasted and ground cumin seeds
  • ¼ teaspoon turmeric
  • Pinch of cinnamon
  • ¼ -½ teaspoon chilli powder (depending on how hot you like it)
  • Juice of ½ lemon
  • 1 clove garlic, finely grated
  • 1 tablespoon olive oil
  • Handful of toasted sunflower sesame and pumpkin seeds
  • Coriander leaves, chopped roughly
  • A drizzle of olive oil, extra


  1. Combine all ingredients except seeds, coriander and extra olive oil
  2.  Serve with a drizzle of olive oil and a scattering of toasted seeds and fresh coriander

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