Creamy Thai Red Pumpkin Curry

Heat 1 tablespoon olive oil or a little veggie broth in a large saucepan over medium heat

Cook 1 small chopped onion for about 5 minutes, or until translucent

Add 1 tablespoon grated ginger, 4 minced cloves garlic, and 1 small deseeded and minced red chili pepper, and cook for 30 seconds more

Add 1 roughly chopped red bell pepper and cook for 30 seconds

Mix in 3-1/2 cups cubed pumpkin and cook for 1 minute more

Add 2-1/2 tablespoons Thai Red Curry Paste and cook for 1 more minute

Add 3 cups vegetable broth and stir

Bring the broth to a gentle boil. Reduce the heat to a vigorous simmer and cook with the lid on for about 7 minutes, or until the pumpkin is fork tender

Transfer one half of the pumpkin and broth to a blender. Be careful not to include the bell pepper pieces. Blend on high until smooth. Return the blended pumpkin and broth to the saucepan

Stir in the 3 tablespoons tahini, 1 tablespoon tamari, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup

Add more vegetable broth depending on desired consistency. Cook over low heat until warmed through

Adjust the lime juice, maple syrup, and salt to taste. Garnish with chopped cilantro