INGREDIENTS:

6.5 Cups of pumpkin pulp

5 Cups of carrots

1 Onion

1-2 teaspoons of ginger

4.5 cups of vegetable broth

2 1/4 cups of coconut milk

1-2 teaspoons of turmeric and curry powder combined

1/2 teaspoon of cayenne pepper

2 teaspoons of mild curry paste

Juice of one lemon

Pumpkin seed oil and roast pumpkin seeds

Salt and pepper to taste

DIRECTIONS:

Skin and peel pumpkin, carrots, ginger, and onion. Dice and lightly braise them in butter.  Add the broth and boil for about 15- 20 minutes until the ingredients are soft. Mash thoroughly or use a blender.  Add the coconut milk, salt, pepper, spices and lemon juice to taste.  Garnish with pumpkin seed oil and toast pumpkin seeds.