Serves 4
Fresh pumpkin and or butternut squash (about 4-5 cups pureed)
1 large onion
5 garlic cloves
1 tablespoon of curry (or more)
½ teaspoon ginger and nutmeg
¼ teaspoon cayenne pepper
Vegetable or chicken stock
Coconut milk or coconut cream
Salt and pepper
Sour cream
Garnish with cilantro, pickled jalapenos, pumpkin and sunflower seeds
Drizzle with high quality olive oil
Cut or chop up pumpkin or squash with cone number 3.
Add onion, garlic, and pumpkin/squash to the electric skillet or rice cooker.
Set at 350, cover.
Then set to 200F or low when the valve clicks for about 20 minutes
When soft, remove and puree in a high powered blender.
Add spices, coconut milk and stock (add as much or as little you would like depending on how thick you would like).
Heat and serve!
Garnish with a drizzle of olive oil, seeds and cilantro and a dollop of sour cream.