Minimally Invasive

This is really just a base with which to play. Try any winter squash, or even already-cooked carrots or sweet potatoes instead of pumpkin. Make it a more savory, Moroccan-inspired dish by swapping in tomatoes, warm spices, preserved lemon and harissa for the coconut and curry. Maybe try some whole chickpeas tossed in at the end. Play, and enjoy.

1 medium sweet/sugar pumpkin
1 head garlic
1 1/2 tablespoons olive oil or melted butter
1 large onion, chopped
1/2 – 1 tablespoon mild curry powder (to taste)
1/2 teaspoon turmeric
1 sage leaf, chopped (optional)
1 can coconut milk (I prefer full-fat, but feel free to swap in a lite version)
1/2 teaspoon salt
water to cover

Heat oven to 400 degrees F. Cut pumpkin in half lengthwise and scoop out seeds and membranes with a spoon. Place pumpkin cut side up on a baking sheet and brush the cut halves with 1/2 tablespoon oil or melted butter. Slice off the top part of the garlic head, place on a square of aluminum foil, drizzle with olive oil and salt and wrap tightly. Place on baking sheet with the pumpkin. Roast both for an hour or until a knife can be inserted into the thickest part of the pumpkin with no resistance.

Carefully unwrap garlic and set aside until cool enough to handle, then squeeze cloves from the skins and reserve. Scoop out pumpkin flesh and discard skins.

Heat remaining olive oil or butter in heavy pot over medium heat. When hot, sautée onion until translucent, then add curry powder and turmeric and stir until fragrant, about 30 seconds. Add pumpkin, garlic and remaining ingredients. Bring to a simmer and cook for 30 minutes. Blend with immersion blender until creamy or, working in batches, use blender. Adjust seasoning and serve.

See original post here.