With the fall weather arriving, it is finally time for soups, stews, and all things pumpkin. One of my favorite fall dishes is a good pumpkin curry. I have loved using this recipe because it can easily be adapted to your preferences. While I prefer a vegetable curry, you can easily add chicken, turkey, or other meats to this mix. Try this curry for a quick meal in 30 minutes or less. Add whatever vegetables you have collected from your harvest for a healthy, nutritious, and colorful meal.

Pumpkin Curry Ingredients:

• 1 can Pumpkin Puree
• 3 tablespoons Olive Oil
• ¼-½ teaspoon Cayenne Pepper (add more or less depending on how hot you like)
• ½-1 teaspoon Curry Powder
• 5 cloves garlic minced
• 4 tablespoon Heavy Cream
• 2 cups Chicken Broth
• 1 medium Onion chopped
• ½ teaspoon salt
• 1 head of Cauliflower
• Optional:
• 2 Chicken Breasts cut into bite-size pieces
• 1 small head of Broccoli cut into small florets
• 1-2 sliced carrots

How to Cook Pumpkin Curry:

1. If adding chicken, start by heating 2 tablespoons of olive oil in a large skillet at medium heat. Add bite-sized chicken pieces and cook for 3-4 minutes on each side. Set the chicken aside until your sauce is complete. Wipe the oil from the chicken out with a paper towel and return to heat.
2. Saute your chopped onion in 1 tablespoon of oil until it starts becoming translucent, about 5 minutes. Add your garlic and cook for another minute.

Steps 1-2

3. Stir in the chicken broth, heavy cream, cayenne pepper, salt, curry powder, and pumpkin puree.

Step 3

4. Add chopped cauliflower and optional broccoli and carrots.
5. Bring to a boil, reduce heat and let simmer for 10 minutes or until the vegetables are tender.
6. Add optional chicken to your pumpkin curry
7. Serve over rice or pasta.

Steps 4-6