Pumpkin

Scrub the outside of the pumpkin with a vegetable brush under running water. Pat dry with a paper towel. Cut in half. Scrape out the fibers and seeds. Dice the pumpkin into 1 – 1.5 inch pieces. Sometimes, I cut the pumpkin into small pieces before peeling, all depends on the mood I’m in.

Grate or mince garlic. Slice onion and hot pepper, if using.

In a heavy bottomed pot over medium heat, heat oil. Add the onion (and hot pepper if using), cook for a few minutes until the onion becomes light golden brown.

Add the garlic and cook for another minute until translucent.

Add pumpkin, stir to coat with the oil. Add salt and (sugar if using). Reduce the heat to low, cover and cook until the pumpkin is tender, stirring occasionally to ensure that it doesn’t stick.

The pumpkin will relinquish its juices, depending on the variety of pumpkin. When the pumpkin is cooked through, use the back of the spoon to mash the pumpkin until you have a paste like consistency and there are no chunks. It must be a smooth consistency. Always scrape down the sides of the pot.

Continue to cook uncovered until any liquid from the pumpkin has evaporated and it begins to stick to the pot.

Stir in cumin and serve with roti, rice or pita bread.