Ingredients:

• 1 medium sugar pumpkin, roasted and purred
• 1 cup cooked chickpeas
• ½ cup full fat coconut milk
• 1 teaspoon turmeric
• 2 cloves of garlic
• juice of ½ orange
• 3 tablespoon tahini
• sea salt and pepper to taste
• ½ teaspoon cinnamon
• pinch of cayenne pepper

Directions:

1. 01. Slice the sugar pumpkin in half, placing the flesh side up, bake the pumpkin on a greased baking sheet for 45 minutes or until tender. Scoop out the pumpkin from its skin.
2. 02. Using a high speed blender or food processor, puree the pumpkin with all remaining ingredients. Adjust seasonings to taste. Transfer the pumpkin puree into a pot on the stovetop to heat through again.
3. 03. Serve on a bed of spiralized zucchini and garnish with roasted pumpkin seed, fresh pepper, and a dash of pumpkin seed oil. This could also be served as a snack at room temperature with crackers.

Enjoy!