Pumpkin Shrimp Curry - Cindy

2 Tbsp olive oil
1 C sliced onion
1 Tbsp minced ginger
1 Tbsp minced garlic
1 chopped plum tomato
1 15 oz can pumpkin pie filling
2 C vegetable broth
1 C unsweetened coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 C disced, roasted butternut squash
1lb peeled, deveined shrimp
1 1/2 tsp lime juice
Cilantro, lime zest and fried shallots for garnish

Heat oil in a large pan and sauté onion and ginger until soft, about 8 minutes. Add garlic and cook for 1 minute. Stir in tomato and pumpkin and, stirring frequently for 10 minutes until pumpkin is golden brown, about 10 minutes.

Add vegetable broth, coconut milk, curry powder and cayenne pepper. Simmer for 20 minutes. Add squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm.

Serve over steamed rice. Top with cilantro, lime zest and shallots.