Pumpkin Coconut Stew

From a random combination of recipes from punchfork.com

The Recipe

In a heavy bottomed pot saute the following till golden:
  1 diced red onion            2 cloves of garlic
  1 T ginger                       1 t curry powder
  2 T olive oil                     1 pinch of cayenne pepper 
  1 t paprika

When soft, add the following and cook till soft:
2 c. pumpkin puree        3 c. stock                      salt   
1 can coconut milk        3 carrots chopped         pepper
2 med. yams                  1 handful of chopped kale
4 chopped tomatoes

While above is cooking:
Boil 2 cups of basmati or brown rice to serve with your stew.

The Review

Hearty, filling, creamy, gentle and warming with flavors. Great way to use up November in-season produce.

Pumpkin Bread

From kraftcanada.com

The Recipe

Preheat oven to 350°  F

Combine dry ingredients
   1-3/4 c. whole wheat flour                 2 t. pumpkin pie spice
   2 T. corn starch                                 1 t. baking soda
   1 T. baking powder                            1 T. dry milk powder
   1/8 t. baking soda               

Whisk together: 
  1/2 c. melted butter            1 t. vanilla
     1 c. sugar                        1-3/4 c. canned pumpkin
    
Add:  2  eggs 

Add flour mixture, stir till just moistened, pour into loaf pan, sprinkle with 1/4 c. of chocolate chips, carob chips, or nuts.

Bake 40 minutes, cover with aluminum foil, and bake for another 20 - 25 minutes.

The Review

Nice and moist - pumpkin flavor kind of milk - it might have been the squash I used. Doesn't crumble in lunchbox.