Roasted Sprouts + Pumpkin with Pine Nut Cream

Ingredients

• ½ pumpkin, cubed
• 1 tbsp pumpkin seeds
• 15 or so Brussels sprouts, sliced in quarters
• 1 courgette, sliced into ½-inch thick rounds
• 1 tbsp olive oil
• ½ red onion
• 2 tbsp apple cider vinegar
• 1 tsp balsamic vinegar
• 1 handful coriander, divided
• 1 tbsp raisins, divided (optional)
• ½ cup pine nuts, soaked overnight or for at least three hours
• 2 tbsp almond butter
• ½ tsp chipotle powder and more to taste
• 8 ripe cherry tomatoes
• Juice of ½ lemon
• 1 tsp sweet paprika
• ¾ cup water
• 1 tbsp tomato purée
• 1 date
• 3 tbsp olive oil
• 2 tsp apple cider vinegar
• Sea salt to taste