Scale

1 whole orange pumpkin, about 1 pound (or you can use Kabocha squash, which is even more delicious!)
3 garlic cloves, finely chopped
1/2 teaspoon hot paprika
1 teaspoon Aleppo chili pepper flakes (preferred) or hot red pepper flakes
1/2 teaspoon caraway seed powder
pinch of salt
juice of half a lemon
4 tablespoons extra-virgin olive oil

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Cut the skin off the pumpkin or squash, de-seed and cut into small chunks. Place in a pan with a little olive oil, cover and let simmer, turning every once in a while. Once the pumpkin has softened, mash it with a fork or a potato masher until it has a smooth texture.
In another pan, sauté the garlic and Aleppo chili pepper in a little olive oil and then mix into the pumpkin and keep simmering over low heat. In the meantime, crush the caraway seeds with a mortar and pestle. After about 10 minutes, add the lemon juice and salt into the pan and let cook for another 10-15 minutes.
Just before taking the pan off the heat, add in the caraway powder and mix well. The texture should be dense, soft and creamy, not liquid.
Drizzle a bit more olive oil over the mixture. Let cool and serve with couscous or toasted bread.