Of recipes, winging it, and pumpkin curry

The other day, we made pumpkin curry. You read that correctly--pumpkin curry. Never heard of it? That's because we invented it. In fact, Google it, and you'll find...[verifying what "pumpkin curry" brings up on Google]...well, I guess there are a lot of recipes out there of pumpkin curry. But this is our unique version. The best part was that we made it up on-the-go. If you'd like to try that, ignore what follows:

1. Saute onion, garlic, and yellow bell peppers.
2. Blend half a can of garbanzo beans with a can of pumpkin puree (the stuff you use in pumpkin pie) and a handful of baby carrots. Add some soup/broth (we used red pepper-tomato soup) if you need more liquid. If you don't use it here, add it during the next step.
3. When onions, garlic, and peppers are soft and sufficiently sauteed, add the other half-can of garbanzo beans and the pureed mixture. 
4. Add half a can of coconut milk.
5. Season with salt, pepper, curry powder, ginger, soy sauce, and a pinch of brown sugar.
6. Let it cook until you are convinced that both it and you are ready. 
7. Eat with rice, noodles, rice-noodles, etc. We were out of rice, so we used spaghetti noodles. 

Mmmmm. That's the smell of love, with hints of Thailand and Thanksgiving. Enjoy!