FALL COCONUT PUMPKIN CURRY

Chop all your veggies into small bite sized pieces. In a large pot sauté onions and garlic for 2 minutes then add 1/2 cup of coconut milk, curry powder, turmeric powder, ground ginger. Stir and Let simmer on low for 3 minutes. Then add the remainder coconut milk, vegetable broth, maple syrup and soy sauce. Stir then add the chopped kabocha squash. Cook for 6-8 minutes on medium to high heat. Press a fork into the kabocha squash and once it is soft, carefully spoon half the kabocha squash and liquid into a blender. Blend in high for 1 minute then pour back into the pot. Add the remaining vegetables and cook on medium heat for 5-7 minutes or until all vegetables are soft and cooked. Serve with rice or add ramen or rice noodles! Top with sesame seeds, cilantro and chili pepper flakes.