Curried pumpkin powder

This is a recipe that I use regularly as a base for other recipes.

It’s not my recipe. It’s from a wonderful resource I have been using for a while – Hiking recipes and backpacking food ideas | Trail Recipes. Here is the link for curried pumpkin powder. You’ll need to scroll down the page to find the recipe. I’ve adapted the recipe for my own tastes.

Curried Pumpkin Powder

I cook the pumpkin curry, then process it into a paste using an electric mixing wand. I dehydrate the paste. and then powder the brittle dried paste using a small food processor I bought on special at Target.

Curried pumpkin after pureeing with a mixing wand

Ingredients you’ll need:
2 tablespoons olive oil
1 large brown onion, chopped into wedges
A few garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon hot curry powder from Eumarrah
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1 kg peeled, deseeded and cubed kent pumpkin
1 cup vegetable stock – I use Massel vegetable stock
Salt to taste – I use 1 teaspoon

Heat the olive oil in a large saucepan.
Add onions, cook until golden-brown.
Stir in garlic and ginger. Cook for  1-2 minutes.
Toss in curry powder and cumin, heat together for another minute to release the aroma.
Pour in 1 cup of vegetable stock and bring to a boil.
Add pumpkins, stir well.
Reduce heat to low, cover and simmer until tender, about 10 minutes.
Purée pumpkins using hand blender or food processor.
Spread the puree on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate (at 50C if your dehydrator has temperature control) for 8-10 hours until brittle.
Grind the pumpkin bark into a powder.
Store in airtight container in a dark, dry place. I use a ziplock bag.

Curried pumpkin paste, ready to dehydrate