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1
Preheat oven to 400 F. Carve your pumpkin into 4 quarters and remove the seeds and insides.
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2
Put the sections on a rimmed baking sheet and into the oven.
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3
Bake at 400 F for about 45-50 minutes, or until the pumpkin is fork tender.
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4
Remove pan from the oven and allow pumpkin to cool.
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5
After it cools, remove the skin and any stringy insides that you may not have been able to remove earlier.
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6
Then, cut the flesh into cubes.
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7
For me, one small pumpkin produced a good 3-4 cups of cubes.
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8
Measure out 1 1/4 cups of the soup and add to it into a bowl with the garlic, ginger, chilies, and all of the other spices except cumin seed.
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9
Stir well.
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10
Notice how delicious it smells.
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11
Set aside to let the flavors mingle.
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12
Also while pumpkin is roasting, prep your onion, mushrooms and tomatoes.
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13
Heat a dash of oil on a saute pan over medium heat.
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14
Add cumin seeds to the pan and let them toast for about 2 minutes.
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15
Then, add in onion and cook until translucent.
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16
Next, add in cubed pumpkin and mushrooms.
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17
Feel free to add more oil at this point if you need to.
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18
Once the pumpkin has started to brown, add in the cream of mushroom soup mixture, stirring to coat.
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19
Once everything is nicely coated add in diced tomatoes and let everything simmer for 5-10 minutes.
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20
Serve over rice or grain of choice!
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21
Note: You can use coconut milk instead of cream of mushroom soup for a more authentic curry.
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22
Just skip the step of adding the spices to the sauce, and instead add the coconut milk and spices all at once to the sauteing vegetables.
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23
Butternut or acorn squash would also be good with this recipe; follow same roasting instructions, but adjust cooking time for size of the squash.
