Updated: Jun 14, 2019
1 tbsp EVOO
1 med chopped onion
3 cloves chopped garlic
1 inch grated fresh ginger
1/4 cup pumpkin puree
2 cups butternut squash cubed
1 pt stock (veg., chicken)
Juice of a lime
1 tsp ground cumin
1 tsp ground coriander
1/2 cup chopped fresh coriander or parsley
1/4 tsp cayenne (or less if too spicy)
1 tbsp curry powder
sea salt and ground fresh ground pepper
Garnish - Whipped coconut cream/creme fresh or sour cream and toasted pumpkin seeds
In the instant pot press saute and add onions, garlic and ginger, cook till soft then add spices, cook for a few minutes. Add squash and stir for a few mins, add pumpkin puree, stock and fresh coriander. Switch the saute button to cancel, press manual and set the timer for 15 mins on high pressure, making sure the vent is sealed. When the time is complete, allow the vent to slow release. Serve with coconut cream and spicy pumpkin seeds (recipes to follow).
Spicy Pumpkin Seeds
Spread a cup of pumpkin seeds on a baking sheet and add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp sweet paprika and cayenne to spice pref. Salt and pepper and a light coating of EVOO. Cook at 350 for approx. 20 mins turning frequently. Ovens vary so adjust time accordingly.
Place a can of coconut cream in the fridge till cold, whisk until light and fluffy. You can also use coconut milk and separate the cream from the liquid.