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Serves 3
2.5 Cups Peeled and Cubed Pumpkin/Butternut Squash (About 1/2 of a medium sized Butternut Squash)
1.5 Teaspoon Olive Oil
1/2 Teaspoon Cumin
2 Dried Red Chili Pepper
1/2 Inch Fresh Ginger, peeled and julienned
1 Teaspoon Crystalline Ginger, chopped + 1 Tablespoon for garnish
Salt
White Pepper
4 Tablespoons Roasted Pumpkin Seeds/Pepitas (Shelled)
4 Tablespoons of Fresh Grated Coconut + 1 Cup of warm Water (or 1 Cup of Coconut Milk)
1 Cup of Water or Vegetable Stock
Mint (or any other herb of your choice) (topping)
More Crystalline Ginger (topping)
Dollop of vegan Yogurt ( I mixed Jalapeno Pepper with the yogurt to make Jalapeno Cream) to Garnish
Fresh Lime
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