Roasted pumpkin sauce
August 1, 2017

Serves: 6+


  • 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


  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.



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