This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

In less than an hour, you’ll be enjoying a rich, beautiful bowl of comfort for dinner. In this video, the Food & Wine team ...

Slowly the last pumpkins are being taken from the fields. As soon as the night frost is coming, they have to be taken from ...

add the rest of the coconut milk and cook for another 5 minutes. Serve with rice. Put the chopped pumpkin into a bowl. Add ½ tsp turmeric, one teaspoon chilli powder, one dessert spoon curry ...

Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

This spooky pumpkin curry Halloween soup -- courtesy of recipe developer Julie Kinnaird -- is all treat and no tricks! Creamy pumpkin puree and coconut milk are blended with a healthy dose of ...

Coconut is a magical ingredient that transforms dishes in many cuisines globally, and Africa holds a special place. From ...

So naturally I had to combine the two and deliver the pumpkin spice curry soup of my dreams ... and sub out the sour cream for coconut cream mixed with a spritz of lemon juice.

Rub the pumpkin with the oil and sprinkle with the ... tip everything from the roasting tin into a food processor and blend with the coconut milk until smooth. Pour into a large saucepan or ...

The venison, cabbage and curried pumpkin salad is warming and will make use of the delicious pumpkins around at this time of the year. This recipe serves 4 as a main meal.