As we continue to move deeper into the season and things start to get a little chilly (even here in Mexico!) yoga teachers across the world are having their student’s twist, rest, and breath in the change. Off the mat and into the market, there are other obvious signs we are in the depths of Fall. Colors.
Vibrant, beautifully colored freshly harvested produce. The yummy seasonal veggies that become available at the local farmers market make fall not only beautiful but delicious as well. The most famous of the autumn vegetables… the pumpkin.
So orange and cute they beg to be picked up and placed in the cart. An easy and delicious dish to make with the beautiful squash is the irresistible pumpkin, coconut, curry. I love curries, coconut milk, pumpkin, and spicy… So I happily put them all together and ta-da! Magic in my mouth.
It should be obvious that as the world leans more and more towards vegan, vegetarian, gluten free, etc., there are many places in the recipe where substitutions can be made. For me, even though I eat very little gluten and low dairy… when I’m cooking, unless I have some serious diet restrictions at the table, I opt for the real thing. In this particular recipe I chose to use whole milk instead of cream but hey, the choice is up to you! 😉
1 small/medium sweet pumpkin
2-4 tablespoons curry powder (up to you…I use 3)
1 teaspoon Chinese 5 Spices
a sprinkling of crushed red pepper and paprika (how spicy do you want it!?)
2 tablespoons chopped garlic
1 white onion
1 box vegetable low sodium broth
1 can organic coconut milk
1 teaspoon crushed sea salt
1/2 stick of butter
1 can organic whole milk (I refill the coconut milk can with the milk)
*If you are dairy-free try substituting avocado in for the milk and butter… that way you don’t miss out on the creaminess we all love)
½ cup brown sugar
To Prepare the Pumpkin:
Chop the small/medium sugar pumpkin up into quarters. Scoop out the seeds and set them aside for later. Drizzle the cleaned pumpkin with olive oil, salt and pepper and bake it at 375 for about an hour. Let it cool for 20-30 min. and then peel the skin off leaving you with yummy cooked and ready to use pumpkin!
Making the Soup:
Put the pumpkin in the blender with the vegetable broth. Fill the blender ¾ full with pumpkin and ½ full with the broth. Blend it until it is smooth, thick and creamy.
In a big soup pan put the butter, garlic and chopped onion… add the spices. Cook a couple of minutes, until the aroma of the spices fill up the kitchen. Add in the blended pumpkin and simmer for 5 min. Add in remaining vegetable broth. Put the mixture back in the blender (at this point split the batch into half, there will be too much to blend all together). Put the soup back onto the stovetop, add in the milk, the coconut milk, and simmer for 10 min. Add in any additional spices to taste.
Serve hot and enjoy!
Pumpkin Seed Snack:
If you want a delicious small snack to take with you on the go, clean the pumpkin seeds, place them on a baking sheet and leave them to dry out for a few hours. Then drizzle with olive oil, garlic salt and pepper and bake for 10-15 min at 375. Bake until they are golden brown. Let them cool and they are done! Easy.