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Ingredients

• 2 medium onions, peeled and blanched in simmering water for 5 minutes or microwaved for 3 minutes
• 3 to 4 fresh hot red chiles, diced (seeds and ribs removed for less piquancy)
• 1½ tablespoons [25 mL] fresh lemon juice
• 1 tablespoon [15 mL] cider vinegar
• 2 tablespoons [30 mL] almond paste
• 1 tablespoon [15 mL] apricot jam or preserves
• 2 tablespoons [30 mL] dried apricots, minced
• 3 garlic cloves, minced
• 2 teaspoons [10 mL] fresh ginger, minced
• ½ teaspoon [3 mL] salt, or to taste
• ¾ cup [180 mL] rich chicken stock
• 2 bay leaves
• 5 cups [1.2 L] cooked pumpkin, puréed
• 2 cups [480 mL] grated raw pumpkin, blanched briefly in boiling salted water, refreshed, and drained
• 1 teaspoon [5 mL] baking powder
• ½ cup [120 mL] flour
• Pinch of ground cinnamon
• Pinch of cayenne
• ½ teaspoon [3 mL] salt
• 1 egg, beaten
• Spicy cinnamon sugar (2 parts sugar, 1 part cinnamon, a pinch of cayenne), for dusting

Description

Chow