Cook the pumpkin in boiling water until it begins to turn soft (approximately 10 minutes).
Sauté the onion in olive oil until it is translucent. Add pumpkin and ancho chilies to onion. Cook for 2 to 3 minutes and add stock. Cook 5 to 10 more minutes.
Strain the pumpkin from the other mixture and place in a blender. Slowly add remaining liquid as you blend to ensure the correct consistency. Add salt and pepper to taste, and the juice of one lemon. Serve with pumpkin seeds and pumpkin seed oil, and/or a small dollop of crème fraiche.
Locally grown New Mexico chili peppers are a sacred crop in the Southwest. They add a zesty bite to dishes like burritos, cheeseburgers and even chocolate.
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