500g1lb pumpkin - peeled and cubed (butternut/mantovana/chioggia are best for this)
¼teaspoonred chilli powdernote 1
A little hot water - enough to come about halfway up the pumpkin cubes
⅛ teaspoonground cinnamon
⅛ teaspoonground nutmeg
⅛ teaspoonground allspice
Instructions
Heat the olive oil in a large skillet over a medium heat; add the pumpkin and chilli powder, and gently fry - stirring occasionally to prevent sticking - until the pumpkin starts to brown.
Add the hot water, cover the skillet, reduce the heat, and gently cook until the pumpkin is soft.
Remove from the heat, and drain any excess water.
Using a hand blender or food processor, blitz the pumpkin with the cinnamon, nutmeg, and ground allspice, and set aside to cool.
Once cooled, store in an airtight jar in the 'fridge for up to two weeks. It can also be frozen for up to three months. If you can it, it will last for a year or so.