This is a new tradition here, and going forward will be the Halloween starter - and the 30th of November's. I feel it's a little Irish and a little Asian, don't ask me why or how I came up with it. I love it, and my friends seem to like it a lot too.
Ingredients:
1 medium pumpkin
1 butternut squash (I feel it's a necessary addition, as it's more flavoursome than the pumpkin)
1 brown onion (don't use the red ones, as pumpkin is sweet enough), diced
1 Lit. vegetable broth (or chicken broth)
2 reduced fat coconut milk tins
2 bay leaves
1 Tbsp turmeric
1 Tbsp smoked paprika
1 tsp cayenne pepper
A slug of vegetable oil
A slug of olive oil
Fine salt
Method:
Cut in half the pumpkin and the butternut squash, remove the seeds and the filaments, wash the seeds and discard the filaments
Roast the seeds in a non stick pan with very little vegetable oil on medium heat - take care to stir them well and keep a close eye, as they burn easily. Set aside
Cut the pumpkin and butternut squash flesh in big pieces, toss them with a little olive oil and some salt
Bake the pumpkin and butternut squash flesh at 200 degrees C for 30 mins, turning them upside down after 20 mins - set aside
TIP: you can do this even a couple of days in advance
Make the vegetable broth, or defrost it if you have it already made
Stir fry the onion in very little vegetable oil
Add the roasted pumpkin and butternut squash flesh, the coconut milk, and the broth
Add the spices, the bayleaves, and some salt
Simmer for 50 mins
Remove the bayleaves, then bliz this all up
Serve sprinkled with the roasted seeds