500g diced raw pumpkin cut into 3cm by 3cm cubes
1 teaspoon curry powder
3/4 tablespoon coriander powder
3/4 tablespoon cumin powder
1 1/2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon of olive oil (i used a garlic infused one)
100g sour cream
Preheat the oven to 200C on bake with the shelf in the middle of the oven.
Into a large bowl, mix together the diced pumpkin, curry powder, coriander, cumin, brown sugar, salt and canola oil ensuring the pumpkin pieces are well covered in the spices, sugar and oil.
Place the pumpkin in a roasting dish in a single layer and bake in the oven for 30-35 minutes or until the pumpkin is caramelised and tender.
Cool for 1 hour before placing in a food processor along with the sour cream.
Process until the mixture is blended to a smooth paste.