We can’t help but get smitten with all things pumpkin at this time of year.

We make no secret, either, of tending to veer to the sweet side, with pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin pie, and even pumpkin lattes (which, of course, has no pumpkin in it at all).

However, the savory flip side shouldn’t be relegated to second fiddle.

Not when it means indulging in something savory and sweet, plus spiced and spicy like “Pumpkin Curry.”

This hearty, warming dish is from “Plant-Based Himalaya” (Red Lightning Books), of which I received a review copy, a new cookbook showcasing vegan recipes from Nepal.

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