500 g pumpkin (about 1.1 lbs);
1 large sweet bell pepper;
1 large onion;
3 cloves garlic;
2 tablespoons tomato paste;
Salt and ground black pepper to taste;
A pinch of ground cardamom, cloves, and nutmeg;
Oil for frying.
Dice the onion and bell pepper into small cubes. Sauté them in oil for 5-7 minutes. Meanwhile, peel and chop the pumpkin into small pieces, then add it to the onion and pepper mixture. Cover and simmer for 25-30 minutes, until the pumpkin is tender. Five minutes before it’s done, add salt, pepper, garlic, spices, and tomato paste. Blend until smooth. This was my first time making it today—it’s a delicious spread, and you can hardly taste the pumpkin; it’s somewhat reminiscent of zucchini spread.