Espresso and Lime

0 Preheat your oven to 400 degrees
1 Place the diced pumpkin on a parchment lined baking sheet and drizzle with extra virgin olive oil and season with salt and black pepper
2 Roast the pumpkin for 20-25 minutes or until fork tender
3 While the pumpkin is roasting, place a skillet over medium heat and add the diced yellow onion
4 Cook the onion for 5-7 minutes or until softened
5 Once the onions have softened, add 4 cloves of garlic and cook, stirring consistently, for about 60 seconds
6 Add the ginger paste, serrano peppers, tomato paste, spices and plum tomatoes into the skillet with the onions and garlic and stir to combine
7 Add 1 cup of water and 1/4 cup of brown sugar and bring the mixture up to a simmer
8 Cook until the tomatoes begin to break down
9 Transfer everything into a blender or food processor and blend until smooth
10 Pour the mixture back into the skillet and reduce the heat to medium low
11 Add 1/2 cup of heavy cream and 2 tablespoons of butter into the curry
12 As soon as the pumpkin is fork tender, add it into the curry along with 1/4 cup of finely chopped fresh cilantro and toss to combine
13 Serve with rice and garnish with lime wedges