To make pumpkin puree, peel about 1 kilo or pumpkin then cut into cubes and cook in water until soft. Drain, mash with a fork or a stick blender and place in small freezer containers or ziplock bags. USe as needed. For a dairy-free option omit cream cheese and simply add extra coconut flour to the dip to make it less runny. For vegan and vegetarian options use tamari or soy sauce instead of fish sauce.