For the risotto:
1 large onion, minced
3 tablespoons coconut oil
1 cup arborio rice
½ cup dry white wine
4 cups vegetable stock
3 cloves garlic, minced
¼ teaspoon salt
1 cup puréed pumpkin 
1 tablespoon thyme, chopped

For the roasted pepitas:
½ cup raw pepitas
1 teaspoon olive choice
¼ teaspoon chili powder
1 teaspoon maple syrup
½ teaspoon salt

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