INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 garlic clove, finely minced
4 cups Seminole Pumpkin, roasted and pureed
1 can (15 ounces) light coconut milk
1 tablespoon (or more) red thai curry paste
8 leaves fresh basil, sliced in chiffonade
2 limes, 1 juiced and 1 cut into wedges for garnish

DIRECTIONS
Saute onion in olive oil until translucent and limp, then add garlic and continue cooking
until soft. Add pumpkin puree, coconut milk, 1 can of water and the curry paste, stirring
well. Let simmer for at least thirty minutes, then stir in basil and lime juice. Simmer for
five minutes and serve hot with lime wedges. Stores well in the refrigerator and can be
reheated in the microwave or on the stove.