Pumpkin Curry

1 Preheat the oven to 425* F. Line two baking sheets with parchment paper.
2 Add the sweet potatoes, 1 tablespoon of olive oil and 1/2 teaspoon of salt to a large bowl and toss to coat the sweet potato evenly. Spread evenly onto one of the parchment-lined baking sheets and roast for 45 minutes.
3 In the same bowl add the broccoli, 1 tablespoon of the olive oil and another 1/2 teaspoon of salt and toss to coat. Spread the broccoli in an even layer onto the remaining baking sheet and bake at 425*F for 20-25 minutes.
4 While the vegetables roast heat a dutch oven (or large pot) over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, add the onions and 1/2 a teaspoon of the salt and sauté until the onions are golden brown and lightly caramelized, about 7-8 minutes.
5 Add the ginger to the onions and stir while it cooks, about 1 minute. After one minute, add the garlic and stir for an additional minute.
6 Next, add the pumpkin, coconut milk, broth, honey, curry powder, remaining teaspoon of salt, lime juice, smoked paprika, pumpkin pie spice, and black pepper to the pot and stir to combine. Bring the curry to a simmer and continue to simmer covered for 10 minutes.
7 Add the roasted sweet potatoes and broccoli to the pot and stir to combine.
8 To serve, pour the curry into a bowl and garnish with a generous pinch of basil.