Many of you understand my deep obsession with pumpkin. As soon as it’s acceptable to make anything with pumpkin, I’m probably already in my kitchen doing so. For some non-gluten free ideas, check out my blog post “One Can of Pumpkin.”

I also need to admit I am also drinking a pumpkin spice latte as I blog. Thank you Starbucks for making these accessible at home by providing a pumpkin spice via. Go out to your nearest store, buy these, and enjoy. You will hate me because somehow they are still high in calorie and ridiculously addictive.

Anyway. We received a pumpkin from our farm share. I was so excited! A pumpkin! This farm share has definitely been better this year than last. Less egg plant, more fun foods, more corn, more tomatoes and holy moly a pumpkin. And this week we receive a baby squash. I don’t know what I can from it, but it’s so cute!

I decided to roast the pumpkin and make a curry. Bon Appetit had a recipe a million years ago that I ear tagged but never got around to making. Here’s what you need –

• 2 tbsp olive oil (note, I totally eye ball this)
• 1 onion, chopped
• 1 tbsp of ginger (fresh or powdered)
• 1 tbsp minced garlic
• 1 plum tomato, chopped
• 1 small sugar pumpkin, roasted and pureed or to make your lives easier, 1-15 ounce can
• 2 cups vegetable broth
• 1 cup of unsweetened, light coconut milk
• 1 1/2 tsp curry powder
• 1/8 tsp cayenne pepper
• 1 large sweet potato, peeled and cut into cubes
• 1 pound of shrimp, deveined and peeled
• 1 tsp lime juice
• cilantro as garnish and to taste

In a large pot (we’re talking like a big Le Crueset or something you’d make soup in), add the olive oil to heat, then the onions. Cook until they are transparent and soft (3 – 4 minutes). Add the ginger and cook for an additional minute, stirring frequently so it doesn’t stick. Add the garlic and cook for another minute. Dump in the plum tomato and pumpkin. Cook until the pumpkin turns a more golden brown shade. This is about 5 – 7 minutes.

Add your broth, coconut milk, spices and sweet potato to the pot. Stir frequently as this simmers for 20 minutes. Try stabbing a sweet potato to see if it’s cooked through after 20 minutes has passed. Once this happens, add your shrimp and stir to incorporate. Let cook for a few minutes until it’s pink and curled up. Remove from the heat, add lime juice and separate into bowls. Add cilantro garnish, and if you like, rice or quinoa.