1 medium pumpkin
1 diced onion
1 to 2 cloves of garlic
15 mL (1 tbsp) olive oil
5 ml (1 tsp) ground coriander
15 mL (1 tbsp) curry
15 mL (1 tbsp) fresh ginger, finely chopped
15 mL (1 tbsp) vegetable broth concentrate
Water (depending on the size of your pumpkin, see step 6)
Pepper to taste
1-Preheat the oven to 350 °F and place aluminum foil or parchment foil on a baking sheet.
2- Cut the pumpkin in half and remove the seeds.
3- Place the pumpkin pieces on the plate and put a splash of oil on the flesh before adding it salt and pepper. Bake for about 40 minutes or until the flesh is tender.
4- Remove from the oven and let it cool down before removing the bark with a knife. Then, cut the pumpkin into cubes.
5- In a large cauldron, heat the oil over medium-high heat and add garlic and onion. Cook it for about 5 minutes while stirring. Then, add the rest of the ingredients (spices and pumpkin).
6- Pour water until all the ingredients are submerged, and then simmer over low heat for about 15 - 20 minutes.
7- Cool down, and then transfer to a blender to make a smooth purée. (If you find the consistency too thick, add water)
* Note: You can decorate your plate with some pumpkin seeds or croutons.
Nutritional Value per poriton
Energy: 165 kcals
Sodium: 73 mg