Once autumn hits, you can't go anywhere without seeing pumpkin-flavored everything. This recipe emerged from an experiment to try adding pumpkin into some out-of-the-way places - in this case, coconut milk curry. You can adjust the amount of curry powder depending on the product and your preference - I generally add 1 tablespoon plus 2 teaspoons of curry powder. As is, this recipe is vegan and gluten-free...but it is also tasty with shredded chicken, if you like that sort of thing.

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