Pumpkin Maharani

• 1/2 whole Hokkaido Pumpkin
• 1/2 whole Onion
• 1 clove Garlic
• 2 Tablespoons Butter
• 1/2 teaspoons Salt
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Curry
• 2 teaspoons Turmeric
• 1/4 teaspoons Coriander
• 1/2 teaspoons Pumpkin Spice
• 1/2 teaspoons Ginger
• 1 can (15 Oz. Size) Diced Tomatoes
• 1/2 cups Tomato Puree
• 1 cup Basmati Rice
• 1/2 cups Heavy Cream
• 1/4 cups Parsley, Dried

1. Wash the pumpkin and remove the seeds, and then cut pumpkin into bite-size pieces.
2. Dice the onion, mince the garlic.
3. Heat butter in a heavy pan.
4. Add onion, garlic and pumpkin and roast for a couple of minutes.
5. Stir in spices and allow them to roast just a bit, until they release their aroma.
6. Add diced tomatoes and tomato puree, stir everything together.
7. Cover and let simmer on low or medium-low heat until the pumpkin is tender, about 15 minutes.
8. (This is also the time basmati rice will need to cook, so start the rice while the pumpkin is simmering.
9. Cook rice according to package instructions.)
10. Just before serving, add cream and parsley to the pumpkin mixture.
11. Adjust seasonings as necessary.
12. Serves three good eaters, or four regular eaters.
13. Enjoy!

onion, clove garlic, butter, salt, cayenne pepper, curry, turmeric, coriander, pumpkin spice, ginger, tomatoes, tomato puree, basmati rice, heavy cream, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pumpkin-maharani/ (may not work)