Curried Pumpkin Dip Recipe

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2 cups grated pumpkin or butternut squash, raw or cooked
½ avocado, sliced
1 small tomato, chopped
1 celery stalk with leaves, sliced
2 scallions, chopped
2 tsp curry powder
2 Tbsp lemon juice
Sea salt or tamari
½ cup purified water

Put water in blender and add vegetables. Blend until smooth. Add lemon juice and curry powder and season to taste with salt or tamari. Add additional water if too thick.

Refrigerate before serving.