Cook pasta, set aside. Heat the oil over medium heat, add onion, garlic, ginger, and chile pepper and saute 4-5 mins. Add pumpkin and water to pan and cook 15-20 mins, until pumpkin is tender. Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer anoterh 4-5 mins. Place in food processor and process until smooth. Heat remaining oil and pepper, mushrooms, and zucchini. Saute 5 mins. Add corn and broccoli and saute 2 mins. Pour pumpkin sauce into skillet and stir. Bring to a simmer. Cook 1 minute; add pasta. Serve steaming.
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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 293 (82%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 2840.8mg||98 %|
|Potassium 393.6mg||10 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 15.9g|
|Protein 3.8g||5 %|
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Calories per serving: 356
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