Cozy Thai Pumpkin Curry

This Thai Pumpkin curry is the perfect dish to add to your fall dinner rotation. Absolutely bursting with flavor and warming aromatics, it’s one of the coziest meals we can think of curl up with on a drizzly fall evening. Not to mention, it’s full of lot of good-for-you vegetables and nourishing bone broth. Sauté the pumpkin in California Olive Ranch’s Arbosana beforehand to really let the winter squash’s flavor shine through.

Ingredients

1/2 large sweet onion
1 red bell pepper sliced
4 teaspoons curry powder
1 inch freshly minced ginger
2 tablespoons California Olive Ranch Arbosana
1 can (13.5 oz) full fat coconut milk
2 cloves garlic, minced
1 tbs maple syrup
1 small head of cauliflower ,about 1 cup of cauliflower florets, chopped into bite sized pieces
1 cup bone broth
2 cups fresh spinach
3 cups fresh pumpkin or winter squash of your choice, de-seeded and cut into 1 inch cubes
2 tablespoons yellow or red Thai curry paste
1/4 to 1/2 teaspoon salt, to taste
Fresh cilantro and lime, for topping

Instructions

Bring a medium sized soup pot with 2 tbs California Olive Ranch Arbosana to medium heat
Add in pumpkin cubes, onion and garlic. Sauté for 3 minutes, until aromatic.
Add in fresh ginger and curry paste, cook for another minute.
Add in bone broth, coconut milk, bell pepper, cauliflower, and maple syrup.
Cover soup pot with a fitted lid and bring to a boil then lower to lower/ medium heat and let cook for 15 minutes or until pumpkin is tender.
Add in salt to taste and fresh spinach, stir in well and cover for 2 more minutes.
Serve warm with fresh cilantro and a squeeze of lime.