2 cups chopped pumpkin
4 shallots
2 chopped carrots
1 granny smith apple--peeled and sliced
1 chopped medium onion
4 cloves garlic
2 T olive oil
1/2 tsp ground coriander
1/2 tsp groun cumin
1/2 tsp turmeric
2 cups vegetable broth
1/2 cup coconut milk
1. heat oven to 425. On cookie sheet combine pumpkin, shallots, carrots, apple, onion, garlic, olive oil, coriander,cumin, and turmeric. Toss to coat and spread in single layer. Roast 30 minutes or until tender.
2. Transfer mix to blender. Add broth and coconut milk. Blend until smooth--add salt and pepper to taste. Makes 5 cups.
My variations: I used canned pumpkin and just added it to the blender at the end (although I will be using this recipe next year on our pumpkin carving night!). I also used more coconut milk and chicken broth because I didn't have veggie broth. If you like Indian flare--this dish is for you! (the spices aren't too pricey--so go for it!)
4 shallots
2 chopped carrots
1 granny smith apple--peeled and sliced
1 chopped medium onion
4 cloves garlic
2 T olive oil
1/2 tsp ground coriander
1/2 tsp groun cumin
1/2 tsp turmeric
2 cups vegetable broth
1/2 cup coconut milk
1. heat oven to 425. On cookie sheet combine pumpkin, shallots, carrots, apple, onion, garlic, olive oil, coriander,cumin, and turmeric. Toss to coat and spread in single layer. Roast 30 minutes or until tender.
2. Transfer mix to blender. Add broth and coconut milk. Blend until smooth--add salt and pepper to taste. Makes 5 cups.
My variations: I used canned pumpkin and just added it to the blender at the end (although I will be using this recipe next year on our pumpkin carving night!). I also used more coconut milk and chicken broth because I didn't have veggie broth. If you like Indian flare--this dish is for you! (the spices aren't too pricey--so go for it!)
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