Description
Roasted Red Kuri Squash Soup with smoky harissa, crispy chickpeas, and toasted pumpkin seeds. A creamy, flavorful vegetarian soup that’s vegan-adaptable!
Ingredients
Units
Scale
- ;2 lb Red Kuri Squash ( or small pumpkin, or acorn squash)
- 1 can chickpeas, rinsed ( or 1 cup soaked, dry garbanzos), patted dry.
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- pinch salt
- pinch pepper
- ------
- 2 tablespoons coconut oil, ghee or butter
- 1/2 onion, diced
- 1 apple, diced
- 3 garlic cloves
- 1-2 tablespoons harissa paste (or sub: 1 teaspoon cumin seeds (or ground),1 teaspoon coriander seeds (or ground) 1 teaspoon caraway seeds, 1 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne (for medium spicy)
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon kosher salt
- 4- 4 1/2 cups water or stock
- Garnish - plain yogurt, "smoked yogurt", crispy chickpeas, toasted pumpkin seeds, chopped cilantro and scallions
Instructions
- Preheat oven to 425°F.
- Roast the squash. Cut the red kuri squash in half lengthwise and scoop out the seeds. Place cut-side down on a parchment-lined baking sheet. Roast for 30–40 minutes, until very tender and caramelized.
- Roast the chickpeas. Drain and rinse the chickpeas, then pat thoroughly dry. Toss with olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a separate baking sheet. Roast alongside the squash for about 20 minutes, until golden and crispy, shaking the pan halfway through. They won’t take as long as the squash.
- Sauté the aromatics. While the squash roasts, heat the coconut oil, ghee, or butter in a medium pot over medium-high heat. Add the onion and apple and sauté for 2–3 minutes. Add the garlic, reduce heat to medium, and cook for another 5 minutes, stirring occasionally, until the onions are tender and garlic is fragrant. Stir in the harissa paste (or spice blend) and cook for 1 minute to toast the spices.
- Blend the aromatics. Transfer the onion and apple mixture to a blender with 1 cup of the water or stock, using the liquid to rinse out the pot. Blend until completely smooth, then return the mixture to the pot. If blending while hot, vent the lid and cover with a towel to allow steam to escape.
- Blend the squash. When the squash is tender, let it cool slightly, then scoop the flesh from the skin. Blend the squash with the remaining water or stock and salt until silky smooth. Add to the pot with the blended aromatics and stir to combine.
- Finish the soup. Warm over medium-low heat. Stir in the apple cider vinegar and maple syrup. Taste and adjust the salt, harissa, or consistency, adding a little more stock if needed.
- Serve. Ladle into bowls and garnish with a swirl of plain yogurt or smoked yogurt, crispy chickpeas, toasted pumpkin seeds, Aleppo pepper, fresh cilantro, and scallions.
- Smoked yogurt: Simply stir a pinch of smoked paprika into plain yogurt to taste.
Notes
- Instead of the spices you could stir in a few teaspoons or more to taste, of harissa paste.
Nutrition
- Serving Size: without yogurt
- Calories: 235
- Sugar: 8.2 g
- Sodium: 898.7 mg
- Fat: 9.3 g
- Saturated Fat: 5.9 g
- Carbohydrates: 33.9 g
- Fiber: 8.1 g
- Protein: 6.9 g
- Cholesterol: 0 mg