Pumpkin Curry

Preheat oven to 400 F. Carve your pumpkin into 4 quarters and remove the seeds and insides. Put the sections on a rimmed baking sheet and into the oven. Bake at 400 F for about 45-50 minutes, or until the pumpkin is fork tender. Remove pan from the oven and allow pumpkin to cool. After it cools, remove the skin and any stringy insides that you may not have been able to remove earlier. Then, cut the flesh into cubes. For me, one small pumpkin produced a good 3-4 cups of cubes.

Measure out 1 1/4 cups of the soup and add to it into a bowl with the garlic, ginger, chilies, and all of the other spices except cumin seed. Stir well. Notice how delicious it smells. Set aside to let the flavors mingle. Also while pumpkin is roasting, prep your onion, mushrooms and tomatoes.

Heat a dash of oil on a saute pan over medium heat. Add cumin seeds to the pan and let them toast for about 2 minutes. Then, add in onion and cook until translucent. Next, add in cubed pumpkin and mushrooms. Feel free to add more oil at this point if you need to.

Once the pumpkin has started to brown, add in the cream of mushroom soup mixture, stirring to coat. Once everything is nicely coated add in diced tomatoes and let everything simmer for 5-10 minutes.

Serve over rice or grain of choice!

Note: You can use coconut milk instead of cream of mushroom soup for a more authentic curry. Just skip the step of adding the spices to the sauce, and instead add the coconut milk and spices all at once to the sauteing vegetables. Butternut or acorn squash would also be good with this recipe; follow same roasting instructions, but adjust cooking time for size of the squash.