Pumpkin is my absolute favorite winter squash! I love pumpkin so much because it’s super versatile and super tasty--and it comes in all kinds of different shapes and sizes. On a recent trip to family friends’ wonderful little farm in NJ, I received a gigantic sweet pumpkin, among other delicious home-grown goodies, as a gift.
I decided to make a soup out of half of it and use the rest for a vegan lasagna. The best part about this soup is that it’s so easy to make. Once your pumpkin is roasted, you only have to blend all ingredients together and re-heat it. Et voilà!
Arguably a guilt-free soup, this delicious blend features a wealth of nutrition. Pumpkin is one of the best-known sources of beta-carotene (which the body converts to vitamin A). This antioxidant gives pumpkin its beautiful, bright hue. It's also been associated with a reduced risk of certain cancers and may even help protect from heart disease and asthma. In addition to beta-carotene, pumpkin is also a source of fiber, potassium, and vitamins C and E!
Vegan Indian Recipes: Pumpkin Curry with Crispy Chickpea Croutons
Recipe Type:
Detox Soups and Stews
YIELDS
4 portions
PREP TIME
COOK TIME
TOTAL TIME
- 1 14 oz can chickpeas
- 1 tablespoon cococnut oil
- 1 teaspoon tandoori spice mix
- pepper to taste
- salt to taste
- 5 cups sweet pumpkin
- 1 14 oz can coconut milk
- 1 tablespoon mellow miso paste
- 1 teaspoon red pepper flakes
- 3 shallots
- cilantro for garnish
Directions
1. Start by baking your pumpkin at 400°F for about 35-40 minutes. Allow to cool a bit before scraping out the meat.
2. Drain chickpeas and mix with oil, tandoori spice, and salt and pepper until well coated.
3. Roast chickpeas at 400°F for about 15-20 minutes (until crunchy).
4. In a small pot, fry sliced shallots until golden brown.
5. When the pumpkin is ready, blend it with coconut milk, miso paste, fried shallots, and red pepper flakes until smooth and creamy.
6. Reheat in a pot and top with cilantro, red pepper flakes, and cilantro to serve.
2. Drain chickpeas and mix with oil, tandoori spice, and salt and pepper until well coated.
3. Roast chickpeas at 400°F for about 15-20 minutes (until crunchy).
4. In a small pot, fry sliced shallots until golden brown.
5. When the pumpkin is ready, blend it with coconut milk, miso paste, fried shallots, and red pepper flakes until smooth and creamy.
6. Reheat in a pot and top with cilantro, red pepper flakes, and cilantro to serve.
Also by Isabelle: Pear Coconut Crumble with Coconut Whip
Related: Vegan Red Curry Risotto
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Photos: Isabelle Steichen
