Description
Roasted Kuri Squash Soup with Harissa, roasted chickpeas, toasted pumpkin seeds and “smoked” yogurt – a hearty, delicous vegetarian soup!
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 Tablespoon 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 425F
- Cut squash in half lengthwise, scrape out seeds with a spoon and place on a parchment-lined baking sheet, open side down. Roast squash in the oven for 30-40 minutes or until very tender and soft and caramelized.
- To make crispy chickpeas, drain and rinse chickpeas, pat dry with paper towels. toss with olive oil ( enough to lightly coat) salt, pepper and smoked paprika and spread out on a separate sheet pan.
- Roast chickpeas,until crispy about 20 minutes.
- In a medium pot, heat coconut oil over medium-high. Saute the onion and apple for 2-3 minutes, stirring, then add garlic, turning heat down to medium. Saute 5 more minutes until garlic is fragrant and golden and onions are tender. Add harissa paste (or spices) and toast for 1 minute, stirring. Remove from heat.
- Add the onion, apple mix to the blender with 1 cup of water (use this to rinse out the pot). Blend well, taking care to cover blender with a towel, holding lid down VERY tightly. Blend until spices and onions are very smooth. Place back in the pot.
- Lift off the skins of the squash and discard. Blend the squash with the remaining water (or stock) and the salt until very smooth, and place back in the pot, stirring. Heat over medium-low heat, adding vinegar and maple. Adjust salt to taste.
- Serve with a swirl of plain yogurt or “smoked yogurt”, crispy chickpeas, toasted pumpkin seeds, Aleppo chili flakes, and fresh cilantro.
- Instead of the spices you could stir in a few teaspoons or more to taste, of harissa paste. The “smoked Yogurt” is basically plain yogurt mixed with a bit of smoked paprika.
Notes
- Instead of the spices you could stir in a few teaspoons or more to taste, of harissa paste.
- The “smoked yogurt” is basically plain yogurt mixed with a bit of smoked paprika. You could actually cold smoke yogurt- place a shallow pan of yogurt over a bigger pan of ice in a smoker and smoke for 30 mintues.
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