festive pumpkin dip

1 small (approx. 1.5 kg) sugar pumpkin
1 tub original creamy Sheese
3 cloves peeled garlic
1/2 ts. dried ground sage
1/4 ts. crushed chillies
1/4 ts. sea salt

cleaned seeds from above pumpkin
1 tbs. olive oil
1 tbs. maple syrup
1/2 ts. garlic powder
1/2 ts. dried ground sage
1/4 ts. ground black pepper
1/4 ts. sea salt
1/4 ts. dried ground cayenne pepper

Carve (to your wildest dreams) the top off the pumpkin. Scoop seeds and strings off the top and out if the pumpkin using a spoon. Rinse and clean seeds for roasting.

With an ice cream scoop or thick metal spoon carve inside flesh from pumpkin, into a medium saucepan, leaving at least 1 cm of shell. Add 4 cm of water to bottom of saucepan, cover and heat at medium. Simmer until soft.

While simmering, mix seeds and all seed ingredients together on a baking sheet and bake at 350F until golden brown, turning regularly (20-30 min.).

In a blender or bowl (for hand blender) add cooked pumpkin, Sheese, garlic and spices. Blend until smooth.

Chill. Serve in pumpkin shell topped with roasted seeds. Serves 8 big dippers with chips or crackers. Save with top on in fridge for up to 7 days.