½ teaspoon chipotle paste or powder, or to taste* (see note)
pinch of cumin and coriander
up to ⅓ cup water, if necessary** (see note)
sea salt and freshly ground black pepper
Make the ancho chile pumpkin spread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small pumpkin in half and scrape out the seeds and pulp. Bake for 1 hour, or until fork-tender. If using a sweet potato, bake for 35 to 45 minutes. Let cool. Scoop out 1 cup of the pumpkin flesh and place it in a blender or food processor with the olive oil, apple cider vinegar, garlic, chile powder, chipotle paste, cumin, coriander, and a pinch of salt and pepper. Add water as necessary to blend to a smooth consistency. Adjust spices to taste. Chill until ready to use.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortillas on the baking sheet and bake until crispy, about 15 minutes.
Assemble the tostadas with the pumpkin spread, lettuce, avocado slices, radish, scallions, and pepitas. Top with a pinch of sea salt and a squeeze of lime. Serve with extra lime slices, salsa, and hot sauce, if desired.
Store extra pumpkin spread in the fridge for 3 to 5 days. Top it on tacos, serve with quesadillas, or use it as a dip for chips.
*if you’re sensitive to spice, start with less and add more to taste **The water is necessary if you’re using a blender. You will probably need less water if you’re using a food processor. You can also mash this by hand and skip the water.
Recipe by Love and Lemons at https://www.loveandlemons.com/pumpkin-avocado-tostadas/