Who doesn’t like a lil’ punkin’ pie during the holiday season?

Since going gluten-free, I’ve never found a pie crust recipe that rivals the white flower and Crisco kind from the American south. So I’ve vowed to get my pumpkin kick elsewhere. Tonight, I’m doing a “clean out the cupboard” soup/stew in the crockpot. I’m calling it: “A Pot of Not Your Mama’s Pumpkin” and the house already smells great with a few hours left to go.

A Pot of Not Your Mama’s Pumpkin

Start with 2 cans of pumpkin as the base (the no sugar added kind). Add one can of corn (don’t drain it, throw in the whole can). Add one can of diced tomato (the low salt kind). One cup of dry red lentils protein. Add 1/2 yellow onion, chopped. Add 1 1/2 cup of coconut milk for a creamy component without the dairy. Two cups of vegetable broth to thin. A heaping tablespoon spoon full of garlic (or 2). A tablespoon of pure maple syrup. Season with curry, nutmeg, salt, pepper and some red pepper flakes. Serve with a few roasted pumpkin seeds floating on top and avocado. Always avocado. And cilantro sprinkles.

I can imagine many variations on this theme on a warm winter’s evening. Be well and for more information on pumpkin as an Indigenous food that should add more to our diets, check out this page from the American Indian Health and Diet project.