Roast the pumpkin upright on a flat tray till warmed all the way through, about 20 minutes. Lay bullhorn pepper flat on clean surface and spoon in cashew cream. Wrap the pepper, encasing the cashew curd to get the natural pepper shape. Microwave the quinoa for 45 seconds and spoon on to serving plate. Place stuffed pepper on the side and top quinoa with the roasted pumpkin.