Ah, the food subscription box. It gave us a baking pumpkin as a surprise one week and Will was at a total loss what to do with it. Per usual, he went to his faithful cooking blog, The Kitchn, to figure out what to do. While this ultimately was not our favorite recipe ever, I chose to blog about it because a) someone with a pumpkin might be inspired to try it and b) someone could probably figure out some improvements on the recipe. Either way, this recipe has a lot of promise that we did not tap into enough, but perhaps you can! Or maybe our pumpkin was just lacking in personality and with the right pumpkin, this is heavenly. Who knows – that’s for you to tell us! Either way, if you’ve got a pumpkin and you don’t know what to do with it, you could consider giving this a shot to get your creative juices working.
Cooking Notes: We typically don’t have white onions on hand, so Will used a yellow instead of white. We also typically have Thai green curry paste on hand, so he used that instead of red curry paste. Lastly, ours came out pretty thin, so Will pureed half of it and combined it back in to thicken the curry, which is what we recommend doing below.
Slow Cooker Pumpkin Curry (serves 6-8; adapted from The Kitchn)
3-4 lb. baking pumpkin
1/2 medium onion, chopped
1 red pepper, deseeded and chopped
2 tbsp Thai green curry paste
2 tsp turmeric
2 tsp paprika
1 tsp cumin
2 cups water
1 14-oz. can coconut milk
Basmati rice, to serve
Cut the pumpkin in half and scoop out the seeds. Cut into quarters and then using a paring knife or super-sturdy vegetable peeler, very very carefully peel the pumpkin. Cut into 1/2″ cubes. Combine the pumpkin, onion, red pepper, spices, water and coconut milk in the slow cooker. Cover and cook for 2-3 hours on low heat, until the pumpkin is tender.
Once it’s cooked, blend half the curry in the food processor until smooth, then stir it back in with the rest of the curry to thicken. Season generously with S&P, then serve over basmati rice and enjoy!