Sauce, pumpkin and cumin

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  • Little pumpkin: 1
  • Cumin: 1 teaspoon
  • Salt: 1 teaspoon
  • Peanut butter: 2 tablespoons
  • Chili: ½ teaspoon
  • Olive oil: 1 tablespoon


Wash and put the pumpkin on a dish from the oven. Bake the 190ºC for an hour. Let cool a little, and take the top. With a spoon, take the pevides and reject them. Then, with a spoon, remove the pulp and crush it with cumin and chili powder, salt, peanut butter and the olive oil. Put the mixture of pumpkin new in the shell, or on a serving platter. Store in refrigerator up to the time they serve.

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