A pumpkin plant showed up in my garden this past summer. I didn’t plant a pumpkin, so how it got there is a mystery, but one I’m happy with. It’s a very good one. It was also very large, and after cooking it and taking it off the rind, I had five quarts to freeze. We had Indian food for Thanksgiving this year and I made a pumpkin curry. I made too much, so I turned the rest into soup. First time I’ve made this, but it sure won’t be the last. It’s quick and easy too.
2 cups pumpkin
1-2 cloves garlic, minced
2 Tablespoons onion, minced
1 Tablespoon olive oil
1 cup almond or coconut milk
½ cup water
1-2 teaspoons, or to taste curry, turmeric, ginger, salt & pepper
Sautee the onion, garlic and pumpkin about 5 minutes, then add spices and sautee another 5 minutes. Put in blender or food processor and blend till creamy. Return to pan and re-heat.
I like to serve this with nam bread and a salad.