Here is Stacy Winchell's recipe for ancho chili pumpkin puree (makes approx. 2 quarts)...seen in picture served with sriacha and strawberry honey glazed pork ribs and spicy lentils - yummy to the Nth degree :
2 sugar pumpkins
1-2 tbsp (15ml) olive oil
2 cloves of garlic, minced
1 shallot, minced
3/4 tsp cumin
1 tsp each: ground ancho chili, turmeric, coriander
1 tsp salt
3/4 cup (125ml) coconut cream
2–3 tbsp water to thin
1. Preheat oven to 400°F and line a baking sheet with parchment or aluminum paper. Slice the stem and top of the pumpkin and then cut the pumpkins in half. Scoop out the seeds and membrane. Brush the inside with a little bit of oil and place on sheet skin side up.
2. Roast for about 45 minutes, or until the flesh is very soft and the skin has darkened. Set aside to cool for about 15 minutes. Once cooled, peel off the skin and transfer the pumpkin into a food processor and blend until completely smooth
4. Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic and onion and cook for 7-10 minutes, or until the onion starts to caramelize.
5. Next, add the spices and salt and cook for another minute. Pour in the coconut cream and the pumpkin purée. Stir to mix everything together, if the puree appears too thick, add a couple tablespoons of water until desired consistency. Cook for about 3 minutes over low-medium heat, stirring regularly to prevent burning. Remove from heat and serve.
For extra heat, serve with a drizzle of chili oil!
Freezes great and completely vegan! A nice addition to the holiday table.