Pumpkin Shrimp Curry

This creamy and savory blend is spiced just right.  If you prefer a vegetarian option, simply replace the shrimp with hearty lentils!

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 chopped plum tomato

1 15-ounce can pumpkin purée

2 cups vegetable broth

1 cup unsweetened coconut milk

1 1/2 teaspoons curry powder

1/8 teaspoon cayenne pepper

1 cup roasted butternut squash, roasted and diced

1 pound shrimp, peeled and deveined

1 1/2 teaspoons fresh lime juice

Steamed rice

Cilantro

Lime zest

sauteed shallots

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and sauteed shallots.

Serves ~4

Recipe adapted from epicurious.com

Sikil-p'ak pumpkin seed dip

Sikil-p'ak is served in Yucatan today as a dip with fried or toasted tortillas. According to the Mayan ethnologist,Dr.Alfredo Barrera Vasquez,the name for this dish is sikil (pumpkin or squash seed) and p'ak (tomato). Make up a batch for a healthy on the go snack!

1 1/4 cups pumpkin seeds

1 jalapenos (test for spiciness)

2 medium tomatoes

1 1/2 tsp. salt or to taste

2 heaping Tbl. chopped cilantro

2 heaping Tbl. chopped green onions

1 cup cold water

In a frying pan toast pumpkin seeds until well browned, then cool. Directly over gas flame on stove toast chile and tomatoes until blistered. Use blender or vita mix to grind seeds. Add all other ingredients and blend. Serve room temperature as a dip.

Makes about 11/2 cups

Note: This dish may be made raw by combining all ingredients raw in blender.

Find Original Recipe at: http://cafegratitude.com/our-blog/tags/52/?start=10

BLACK BEAN PUMPKIN SOUP

1 large red onion, chopped

4-5 cloves garlic, minced

1 T. olive oil

5 tsp. ground cumin

½ tsp. cinnamon

¼ tsp. cayenne pepper

1 can (14 oz.) chicken or vegetable broth

2 cups cooked mashed pumpkin or orange squash

1 can (~15 oz.) diced tomatoes

2 cans black beans, undrained

Saute onion, garlic in oil until transparent. Add cinnamon, cumin, and cayenne pepper. When onions are just golden brown, add all the rest of the ingredients. Bring to a boil, turn down heat and simmer about 15 minutes.