Happy Thanksgiving! This comes from great bassist and friend Nicki Parrott from New York. We spent a lovely day in Nashville visiting with her and her father after the Les Paul tribute co­ncert.

Ingredients

Cubed pumpkin (butternut squash) Sweet Potato
equal amount depending upon (servings)
Red curry paste to taste
(maybe a heaped tablespoon)
Fish sauce to taste
(about a tablespoon)
Lemon or lime juice
(about a tablespoon)
Coconut milk
(according to taste, about 1/2 -1 cup)
Water
Brown sugar
Cilantro

Instructions

Cook pumpkin & sweet & water together in large pot until tender – season
Mash veggies (less cleaning up than blending)
In a small pan, fry red curry paste till aromatic & add to pot.
Add lemon or lime juice
Add coconut milk
Stir thoroughly to combine flavors
Add water to obtain desired texture while stirring
Add brown sugar to taste – stir
When serving, garnish with generous amounts of cilantro (a nice contrasting flavor)

Enjoy!