Pumpkin Curry

Directions

1. Preheat the oven to 400º,. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of olive oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool. When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2-inch pieces. Find some more tender pieces and mash enough to fill a ¼, cup measure and set aside.
2. In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the olive oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer for about 3 minutes more. Remove from heat and let cool slightly.
3. Add the 1/4 cup of mashed pumpkin and ¼, cup water to the coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth, return the sauce to the pot.).
4. Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes. Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.