The trouble is that many pumpkin-based recipes needlessly include substantial amounts of fat in the form of milk, cream, or eggs. The recipes that follow show pumpkin in its tastiest and healthiest forms. There are no cholesterol-raising animal products, yet the texture of these recipes is smooth, substantial, and creamy. The trouble is that pumpkin flesh requires a whole lot of simmering time to cook down. So in the recipes that follow, I've used canned pumpkins.
Canned pumpkins produce wonderful results with far less time and effort.
Heat the oil in a large pot then add the onion and garlic and cook over medium heat until the onion is soft, about five minutes. Add the mustard seeds, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly. Whisk in the water or vegetable stock, pumpkin, maple syrup, and lemon juice. Simmer 15 minutes.