- 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
- 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.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 147.52 kcal
- Sugar: 2.48 g
- Sodium: 38.79 mg
- Fat: 13.69 g
- Saturated Fat: 1.92 g
- Trans Fat: 0.0 g
- Carbohydrates: 6.95 g
- Fiber: 0.88 g
- Protein: 1.12 g
- Cholesterol: 0.0 mg