INGREDIENTS:
½ cup pumpkin seeds
2 tablespoons olive oil
1 small onion – chopped
2 cloves garlic – minced
1 small can mild green chilies – rinsed and chopped
2 teaspoons brown sugar
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon red chili flakes (optional)
1 (15 ounce) can pureed pumpkin (not pumpkin pie mixture)
2 cups gluten free chicken or vegetable stock
1 (14 ounce) can coconut milk
2 pieces GF bread (see CNZ shopping guide for suggested Crossed grain logo accredited brands)
DIRECTIONS:
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