Sautee onions, celery and carrots until slightly caramelized. Add apples, and canned pumpkin and Thai curry. Add chicken stock and simmer for 45 minutes. Puree with hand blender. Add lime zest and ...

We’ve all been there—buying a can of pumpkin puree that somehow ends up forgotten in the back of the pantry. Or maybe you spotted a new squash at the market, couldn’t resist, but now have no idea what ...

In sauce pan heat coconut oil, onions, curry paste, garlic, and ginger, over medium heat, for 2 minutes. Add coconut milk, pumpkin puree, butternut squash, diced tomatoes, roast red peppers, and ...