Curry + Coconut + Pumpkin
Do it: Pair with cardamom and whiskey cocktail
1 medium-sized pumpkin
1 tablespoon olive oil
¼ cup coconut milk (organic canned is okay – I use Native Forrest)
3 cups veggie broth (a little less if you want a thicker soup)
2 tablespoons curry powder
Dash of salt
Pumpkin seeds (store bought or you can roast the seeds from the pumpkin!)
Swirl of coconut milk
Preheat oven to 400˚.
Cut off the top of the pumpkin and cut into 4 pieces. Remove seeds and set aside if you want to roast them.
Place each quarter of the pumpkin face down on a baking dish and roast for 35-40 minutes or until pumpkin is soft.
In a medium-sized pan heat 1 tablespoon olive oil and curry powder for 20 seconds then scoop out pumpkin meat from skins and add to pan.
Add 2 cups veggie broth to pumpkin and curry mixture. Bring to a boil then reduce to a simmer, and let cook for 2 minutes.
Remove from heat and pour into blender. Feel free to add more veggie broth here if you want a thinner consistency. Blend until smooth then return to sauce pan and add in ¼ cup coconut milk, and let simmer until ready to eat!