Creamy pumpkin curry recipe that can be enjoyed as a topping over rice, or as a soup.
Many people think pumpkins are strictly for pumpkin pies, but it’s a very versatile vegetable filled with nutrients that can be enjoyed any time when in season. The good thing is pumpkins store well for months. So, if you are lucky to grow your own, you can enjoy this vegetable well past autumn.
My favourite way to enjoy pumpkins is in a sweet and spicy curry over rice, but the same recipe can also be considered a soup as well on its own.
(Makes 6 servings)
6 cups pumpkin, seeded, peeled and diced
1 medium onion, sliced
2 cloves garlic
1/2 teaspoon cumin powder
1 red chili, deseeded and chopped (Thai or long Asian chili)
1/2 teaspoon salt
1 can coconut cream (or full fat coconut milk)
In a large, thick-bottomed pot over medium heat, add pumpkin, onion, garlic and chili. Fill with water to just below the level of the Pumpkins. Add salt and cumin powder then mix. Cook for 20 minutes until the pumpkin is softened.
Using an immersion blender, purée the cooked pumpkin until smooth. Add between 1/2 to one full can of coconut cream (to taste) and simmer for 5 minutes stirring regularly to prevent sticking. If too thick, add additional water or cream as desired.
Serve over rice, or enjoy as a soup.
Nutritional Information Per Serving:
total calories = 228 | total fat = 6.45g | saturated fat = 6.22g | cholesterol = 0mg | sodium = 217mg | net carbohydrates = 34.83g | dietary fibre = 7.54g | sugars = 29.42g | protein = 4.59g