Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.
1 medium sugar pie pumpkin
1 Tablespoon coconut oil
1 onion, sliced
1 clove garlic
4 cups homemade vegetable stock, spring water, or almond milk
1 Tablespoon curry powder
1 Tablespoon balsamic vinegar or red wine vinegar
1 teaspoon cinnamon
1 teaspoon Garam masala (optional)
1/2 teaspoon sea salt
Juice of 1 lemon
- Preheat oven to 425 F.
- Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
- Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
- Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.
Leave me a comment below to share how your fall curry creation came out!