Coconut Curry Pumpkin Soup - fairytale Pumpkin

Coconut Curry Pumpkin Soup 
using Fairytale Pumpkin

from  allrecipes.com

• 2 tablespoon coconut oil
• 1/2 cup chopped onions
• 1 garlic minced cloves 
• 1 1/2 cup vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flaskes
• 8 oz cup fresh pumpkin
• 1/2 cup coconut milk

1. Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Coconut Curry Pumpkin Soup - fairytale Pumpkin

Coconut Curry Pumpkin Soup 
using Fairytale Pumpkin

from  allrecipes.com

• 2 tablespoon coconut oil
• 1/2 cup chopped onions
• 1 garlic minced cloves 
• 1 1/2 cup vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flaskes
• 8 oz cup fresh pumpkin
• 1/2 cup coconut milk

1. Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.

Sticky and Sweet Potatoes

Sticky and Sweet Potatoes

Ingredients

• 3 1/2 pounds of sweet potatoes
• 2 avocados
• 2 limes, juice and zest
• 3/4 cup lite coconut milk
• 1/4 cup honey, plus more for drizzling
• 1/3 cup brown sugar
• 1 scant tablespoon red curry paste
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sweetened coconut
• 1/2 cup chopped pistachios

Peel and cube sweet potatoes. Place in a large saucepan and cover with water. Bring to a boil for between 15 and 18 minutes, until tender.

Preheat oven to oven to 300 degrees. Then place the coconut in a single layer on a baking sheet and stir halfway through toasting.

Drain the potatoes and place them back in the saucepan. Begin mashing in lime juice and zest, avocados and milk. Then mix in the honey, brown sugar, curry paste, salt, pepper and half of the coconut.

Place in serving dish and top liberally with the rest of the coconut, pistachios. Drizzle the finished dish with honey to top it off.