I have nothing great to say about the winter in Minnesota (Sorry!), but Fall in Minnesota is definitely beautiful. The color gradation of yellow, orange, red lining up the street is just mesmerizing. This is the season that makes you think of all sorts of comfort thing. A bowl of comforting soup and stew. Warm spiced tea. Thick chunky oversized sweater. Leggings. Boots. Halloween. Thanksgiving. Okay..you got it !
I brought home two humangous pumpkins the other day. I’m not sure how much those babies weigh, but they are probably two to three times the size of my head. Waiting for me to be painted. I’m telling myself I would make time to paint them for the kids for Halloween. But the thought of chopping them up and making some pies, soup, and stew is haunting me ! What would I tell the kids ? Hey guys, we are not going to paint on these pumpkins, but we are going to eat them! (Sound pretty reasonable actually!)
I’ve cut up open some smaller ones and look at that beautiful light from the window at the time I was taking photo of them. Now we can no longer open our windows because it’s too cold.
This roasted pumpkin and chickpeas soup is definitely easy and so comforting. They can be made in big batch and freeze if you like. This recipe is adapted from REAL SIMPLE magazine. They use harissa with this soup, but I didn’t have any and just pretty much use whatever I had but they still turned out delicious.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 3 lb pumpkin/squash - peeled, seeded, and cut into 1-inch piece
- 4 roma tomatoes - quartered
- 5 Tbsp cooking oil
- 1 1/2 tsp kosher salt
- Pinch of freshly ground black pepper
- 5 shallots - peeled and finely chopped
- 3 cloves garlic - peeled and finely chopped
- 3 Tbsp Thai red curry paste
- 6 cups of chicken broth
- 2 15.5 oz cans of chickpeas
- Fresh cilantro leaves
- Preheat the oven to 400 F. Line the baking sheet with aluminum foil. Toss the pumpkin and tomatoes with about 3 Tbsp of cooking oil and salt and roast them in the oven until they are tender, about 20 minutes or so
- In a large pot, preheat the rest of the cooking oil. Add in shallots and saute until they are fragrant and soft. Add in garlic and cook for another 30 seconds. Add in the curry paste and saute for about 1 minute. Add in the chicken broth and bring to a gentle simmer. Add in the chickpeas, roasted pumpkin, and tomatoes. Have a taste and season with more salt to your taste if necessary. Sprinkle with some cilantro leaves.
A satisfying meatless meal (coming from a meat-lover like myself !)