For the Curry Base:

• • 2 cups pumpkin purée (use culinary pumpkin, sugar pumpkin, or kabocha squash)

• • 1 medium onion, chopped

• • 3 cloves garlic, minced

• • 1 tablespoon fresh ginger, minced

• • 1 medium carrot, diced

• • 1 bell pepper, chopped

• • 2 cups kale or spinach, chopped

Liquids:

• • ½ to 1 cup vegetable broth (adjust for desired thickness)

• • ¾ cup full-fat coconut milk

• • ½ cup passata or tomato sauce

Spice Blend:

• • 2 teaspoons curry powder

• • 1 teaspoon ground turmeric

• • 1 teaspoon ground cumin

• • ½ teaspoon smoked paprika

• • Salt and pepper to taste

Optional Add-ins:

• • 1 can (15 oz) chickpeas, drained and rinsed

• • Chili flakes or cayenne pepper for heat

• • 2 tablespoons oil for sautéing (or water for oil-free)

For Serving:

• • Fresh cilantro or parsley

• • Lime or lemon wedges

• • Cooked basmati rice, quinoa, or naan