I pulled this one out for Halloween from an old Sunset magazine (Oct. 2011) They are a good source, especially for seasonal vegetables. I just try to simplify.
4c of 1/2″cubed pumpkin. Be sure you get the small pie pumpkin or use a kumbucha or like flavorful squash. Random pumpkins are dry and best for jack o lanterns.
1 yellow med. onion halved and sliced thin
1c. water
1 tsp. vegetable broth concentrate (mine is from Costco)
1-2 diced serrano chiles. (seeded for gringos)
1 cinnamon stick
2 bay leaves
1 t. fresh turmeric (I buy at whole foods and grate and they store in freezer for later use) I don’t use dried as it may have lead in it. I guess I’m weird.
1t. cumin seeds ground in your Molcajete (crate and barrel has them but expensive. Maybe search online)
1 can (14.5 oz) lite coconut milk
½ c. roasted cashews (in oven 10 min 350)
1 T. lemon juice
Steamed black, wild or your choice rice.
Heat water with vegetable concentrate and sliced onion in dutch oven over med heat.
After onions limp, add chile,bay leaves and cinnamon stick, cook 5 min.
Add turmeric,cumin, 1/2t. salt, and pumpkin.
Cook on med. heat until pumpkin almost tender. Add coconut milk and heat through til pumpkin tender.
Fold in toasted cashews and lemon juice.
Serve over rice with a salad.
Note: I have also roasted pumpkin first in oven then added at end. If you do this, be sure you don’t over bake to where it is mushy.
