Preheat the oven to 200C, gas mark 6. Toss the pumpkin cubes with 2 tbsp of oil, season with a little salt and pepper and cumin seeds and roast in the oven for 35-40 minutes until tender and lightly caramelised.
Meanwhile, heat 2 tbsp vegan butter in a large skillet over medium-low heat. Add chopped shallots and garlic cloves, stirring to coat. Cook until very soft and golden. Set aside.
Once cool, place the roasted pumpkin and sauteed shallots into a food processor together with the remaining ingredients including the final tablespoon of oil. Whizz until the mixture is smooth.