METHOD

1. Preheat the oven to 180°C.
2. Scoop the seeds out of the pumpkin and chop into chunks, removing the skin from each piece.
3. Place these on a baking tray and coat with one tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until soft and slightly browned around the edges.
4. Remove from the oven and allow to cool slightly.
5. Measure out 1 and 1/4 cup of pumpkin and add to a high powered blender or food processor. You may have some leftover pumpkin.
6. Add in the feta, yoghurt and thyme. Blend until smooth.
7. While the blender is still running, slowly stream in the remaining tablespoon of olive oil.
8. Transfer to a glass container and place in the fridge until ready to use. The mixture will be quite runny, but will firm up in the fridge.
9. Serve the dip topped with toasted pecans and extra thyme leaves

Notes

• To toast pecans, you can place them whole in a dry pan over a medium heat, tossing occasionally for 8-10 minutes. You can also place them in the oven at 160°C for about 7-10 minutes. With both methods, watch carefully to ensure they don’t burn.