Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
n the curry powder and garam masala. Stir in the pumpkin. Slowly
cups water over the pumpkin so the cubes are floating
econds.
5. Add curry powder and stir another 10
t the seeds. Cut the pumpkin into large chunks. Bring a
n it.
Put the pumpkin cubes, mushrooms and onions into
ite-size pieces.
Peel pumpkin and cut into bite-size
et aside.
Add the curry paste to the pan and
o pop; add the chillies, curry leaves, turmeric and (optional) fenugreek
Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.
Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.
n broth. Add apple juice, pumpkin, curry powder, cinnamon and salt. Bring
ook until soft.
Add pumpkin, ginger, fennel seeds, and lemon
Heat wok or deep frying pan over high heat.
Add oil, onions, ginger and curry and cook 1 minute.
Add stock and coconut milk and bring to simmer.
Add the pumpkin, cover and cook for 5 minutes.
Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
Stir in basil.
Serve with rice.
In a saucepan cook onion an d garlic in oil until translucent.
Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
Bring to a boil and reduce to simmer.
Add soy or rice milk and simmer for 20 minutes.
Season with salt and pepper to taste.
ntil tender.
Stir in curry powder, salt, coriander, and crushed
Melt butter in saucepan over med-high heat.
Add onion and garlic; cook stirring frequently, for 2 - 3 minutes or until tender.
Stir in curry powder, salt and pepper, cook for 1 minute. Add broth and pumpkin, bring to a boil.
Reduce heat to low, cook for 15 - 20 minutes (stir occasionally) stir in milk, transfer mixture to blender or food processor.
Cover, blend til smooth. Serve warm.
Melt margarine and cook onion and garlic.
Stir in the curry, salt, and pepper and cook for one minute.
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.
he oil.
Add the curry paste and whisk well until
ff the top of the pumpkin and scoop out seed.
In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
Puree in food processor or with immersion blender until smooth.
return to saucepan, if using food processor; stir in milk until blended.