pumpkin curry

3 cloves garlic, minced
1/2 onion, diced
2 tbsp olive oil
1/2 cup vegetable or chicken broth
1/2 milk (cow or soy)
1 1/2 cups pumpkin puree
2 heaping tsp curry powder (or paste*)
1/3 cup chopped walnuts
coconut and pepita seeds to garnish (optional)

Saute onion and garlic for 3-5 minutes in olive oil over low-medium heat.  Reduce heat to low, add broth, milk, pumpkin and curry powder.  Stir gently to combine.  Allow to simmer until flavors are well combined, 8-10 min. Add walnuts, then remove from heat.  Serve with cooked rice or quinoa.

*If using curry paste, stir-fry the paste with onions and garlic for about 1 minute before adding pumpkin and liquids.

Use could also add cooked chicken or tofu before adding walnuts if you want more protein.