Tuesday, November 24, 2009

A Different Take on Pumpkin

You can put your pumpkin pie spice away for this recipe!

At my house this soup is one of our longtime fall favorites. I love the fact that there's very little prep required since most of the ingredients come from a can. Add some hearty multigrain bread and maybe a salad and you've got a healthy, warming meal. But beware, your house will really smell like curry!

Curried Pumpkin and Chickpea Soup
Serves 6 to 8
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 T. curry powder
  • 1/2 tsp cumin
  • 2 cans chickpeas, drained and rinsed well
  • 2 large red potatoes, peeled and cut into 1/2-inch chunks
  • 1 quart vegetable stock
  • 1 cup water
  • 1 can pumpkin
  • Salt and pepper
  • 1/4 cup chopped fresh cilantro (optional)
In a large saucepan, saute garlic and onion in oil 4 minutes. Add seasons, then stir to coat. Add chickpeas, stir to coat, and saute 2 minutes more. Then add potatoes, stock, water, and pumpkin. Bring to a boil, then reduce heat to medium-low and keep at a lively simmer for about 12 minutes. When the broth has thickened slightly and the potatoes are tender, the soup is done. Season with salt and pepper, garnish with cilantro, and enjoy!

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