Miso Butterbeans with Roast Pumpkin — rachel ama

Ingredients

• 1 tbsp olive oil
• 2 x 400g can of butter beans
• 2 cloves of garlic, minced
• 1 tbsp miso paste
• 2 tbsp vegan cream cheese (i use nush almond cream)
• 1 lemon, zest
• 250ml vegan stock (add more if needed)
• Handful of pistachio nuts
• Handful of fresh coriander
• chilli flakes (optional)
• 1 medium pumkpin, sliced
• Salt to taste