# What you'll need:
→ Pumpkin Bowls
01 - 2 small sugar pumpkins, approximately 1.5 to 2 pounds each
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Curry Base
05 - 2 tablespoons coconut oil or vegetable oil
06 - 1 large yellow onion, diced
07 - 3 garlic cloves, minced
08 - 1-inch piece fresh ginger, grated
09 - 2 tablespoons curry powder, mild or hot
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - 1/4 teaspoon ground cayenne pepper (optional)
→ Vegetables & Protein
14 - 1 red bell pepper, diced
15 - 1 medium sweet potato, peeled and cubed
16 - 1 medium zucchini, diced
17 - 1 can (15 ounces) chickpeas, drained and rinsed
18 - 1 can (14 ounces) diced tomatoes
19 - 1 can (14 ounces) coconut milk, full fat or light
20 - 1 cup vegetable broth
21 - 1 cup baby spinach, packed
22 - Salt and freshly ground black pepper, to taste
→ Garnishes
23 - Fresh cilantro leaves
24 - Lime wedges
25 - Toasted pumpkin seeds (pepitas)
# Method:
01 - Preheat oven to 400°F (200°C).
02 - Slice the tops off each pumpkin, reserving as lids. Remove seeds and stringy pulp. Brush the inner surfaces with olive oil, and season thoroughly with salt and black pepper. Arrange pumpkins and their lids cut-side down on a parchment-lined baking sheet. Roast for 35 to 45 minutes, or until pumpkin flesh is tender but the shells remain structurally intact. Set aside to cool slightly.
03 - Heat coconut or vegetable oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, approximately 5 minutes. Incorporate minced garlic and grated ginger, stirring for 1 minute until aromatic.
04 - Add curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper if desired. Stir for 1 minute to toast spices and enhance their flavors.
05 - Mix in diced bell pepper, cubed sweet potato, and diced zucchini. Sauté for 3 to 4 minutes, stirring frequently.
06 - Incorporate chickpeas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
07 - Bring mixture to a gentle simmer. Cover pot and cook for 20 to 25 minutes, or until vegetables are tender.
08 - Add packed baby spinach and cook for 2 minutes, until wilted. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot curry into the roasted pumpkin bowls. Top with fresh cilantro leaves, lime wedges, and toasted pumpkin seeds. Optionally place pumpkin lids atop bowls for dramatic presentation.
