One medium onion, chopped
3 or 4 garlic cloves, chopped
Salt and pepper
Sautee in avacodo oil, or whatever you like
Once onions are golden, add a square of curry from a Vermont Curry box (the MSG-full one I think ;) one can of pureed pumpkin and about 8 oz of broth and a can of full fat coconut milk. Use your IMMERSION blender because it's the BOMB.
Let it all warm up. Taste and add more salt and pepper probably. Because it is canned pumpkin you are going to need to up your seasoning.
Serve with a bit of heavy cream poured in a circle with sprinkled dukkah on top.
Serve with crusty bread or what I did which was puff pastry with goat cheese/mascarpone spread, baked with caramelized onion and garlic topping.
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