Tunisian pumpkin dip (aljouke et potiron)

In North Africa and the Middle East, what we would call “dip” is called salad.

1-1/2 lb pumpkin, cooked
3/4 t caraway seeds
3/4 t ground coriander
1-1/2 T olive oil
1 large clove garlic, crushed
1/4 t harissa or hot sauce
2-3 T lemon juice
In a large pan, heat the oil and add the caraway seeds and coriander. Fry gently until fragrant, stirring. Add the pumpkin, garlic, harissa, lemon juice, and salt. Remove from heat, mash ingredients, and allow to cool.

Serve with bread.