Aside from pumpkin, the base of this recipe is vegetable or chicken broth, so if you don’t have 3 cups of this on hand, you may want to make this first. Check out my go-to veggie broth recipe, by Rebecca Katz. Or a simple chicken broth recipe I’ve learned along the way.
- 1/4 cup coconut oil
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes (if you don’t want light spice, just omit)
- 1 cup coconut milk
- 3 cups vegetable broth
- About 2 cups of pumpkin, pureed (I usually roast 1 small pumpkin and that seems to do the trick.
- Peel 1 small pumpkin and chop into small chunks.
- Put pumpkin into baking tray, add a very thin layer of water and roast at 180 C until soft, about 30 minutes.
- While pumpkin is cooking, heat the coconut oil in a deep pan or pot.
- Add the onions and garlic and stir-fry until soft.
- Add vegetable broth, curry powder, salt, coriander, and red pepper flakes. Bring to a gentle boil.
- Cover and continue to boil for another 20 minutes.
- Add in the coconut milk and pumpkin, cook for another 5-10 minutes.
- Puree all ingredients either with a hand blender or normal blender. I just dump mine into the Vitamix and blend away. So smooth and creamy. Also, you may want to let it cool, depending on your blender capabilities.
- Freeze in ice cube trays.
- Once frozen, pop them out into ziplock baggies.