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    By Rachelle Santos


    Serves 4 to 6 Prep Time 15 minutes Cooking Time 25 minutes

    2 tablespoons vegetable oil

    1/4 cup chopped onion

    1/2 tablespoon grated ginger

    1 tablespoon minced garlic

    800 grams pumpkin, peeled, seeded and cut into large cubes

    3 cups chicken stock

    1 400-ml can unsweetened coconut milk

    1 tablespoon fresh lime juice

    1 teaspoon curry powder

    salt and pepper to taste

    extra coconut milk or yogurt

    1 In a stock pot, heat oil and sauté the onions until translucent. Add ginger and sauté until fragrant. Add garlic and sauté for 30 seconds.

    2 Add the pumpkin and let it cook over medium-low heat for 5 minutes until browned and slightly soft.

    Get the full recipe on yummy.ph


    Photography by Ryan Fernandez

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