Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit). Cut the pumpkin into quarters, brush with oil, and place them in the hot oven. Roast until the pumpkin is soft and golden, which should take about 30-45 minutes.

Remove the seeds from the roasted pumpkin using a spoon. Then, place the pumpkin in a bowl and blend it into a smooth cream along with lemon juice, soy sauce, dried tomatoes, peanut butter, and a generous pinch of salt.

Dice the red onion and heat oil in a pan. Add the diced onion and sauté until it becomes translucent, which should take about 4-6 minutes. Then, add chili flakes, parsley or cilantro (if desired), and a pinch of salt, and sauté for a moment until the herbs wilt.

Transfer the contents of the pan to the pumpkin paste and mix thoroughly. Taste and adjust the seasoning with more lemon juice if needed. Store in the refrigerator for up to a week. It pairs well with your favorite bread or sliced vegetables.