Ingredients
1 pumpkin, about 3 to 4 pounds (save the seeds — toast them in a dry pan to serve)
1 tablespoon garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chile flakes (or to taste)
3 tablespoons extra-virgin olive oil
Salt to taste
1 Spanish onion, finely chopped
1 teaspoon freshly grated ginger
2 garlic cloves, finely chopped
3¾ cups vegetable stock
3 ounces heavy cream
Directions
Heat the oven to 350°F. Cut the pumpkin in half and remove the seeds with a spoon. Cut into wedges or chunks (keep the skin on) and tip into a bowl. In a small bowl, combine the garam masala, 1 teaspoon each of the coriander and cumin, and 2 tablespoons of the oil. Season with salt and pepper. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40 to 45 minutes, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
Heat 1 tablespoon olive oil in a large saucepan and sauté the onion with a pinch of salt until transparent, about 10 minutes. Add the ginger, garlic and remaining spices and chile flakes, and sauté for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
When the pumpkin is cool, use a spoon to scoop the soft flesh from the skins. Add pumpkin to the saucepan, discarding the skins. Remove from heat and blend the soup with a hand blender until creamy and smooth. Season to taste. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve. Sprinkle the toasted seeds on top.
Thai Pumpkin Curry
Thai Pumpkin Curry will fill you up and warm you inside.
Will Brinson
“This curry — a perfect blend of creamy and spicy flavors — is nourishing and satisfying.” — Jessica Randhawa, chef and food photographer at The Forked Spoon
Serves 6
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon freshly grated ginger (plus more if you really love ginger)
4 cloves garlic, minced
1 teaspoon salt
3 cups peeled and chopped butternut squash
1 Fresno chile, thinly sliced (plus more for serving)
1 jalapeño pepper, diced (omit if you prefer less spicy foods)
1 cup sugar snap peas, roughly chopped
2 cups shiitake mushrooms, sliced
4 cups low-sodium chicken broth
4 cups water, plus more if needed
1 tablespoon red curry paste
1 15-ounce can pumpkin puree, not pumpkin pie filling
1 13.5-ounce can coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1 lime, juiced
1 pound boneless skinless chicken breasts
3 cups baby spinach
12 ounces ramen noodles (2 ounces per bowl), cooked according to package instructions
Garnish: fresh chopped cilantro, chopped green onion, fresh lime juice, sliced chiles, sesame seeds
Directions
Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2 to 3 minutes, stirring occasionally or until onion just starts to soften. Add the ginger, garlic and salt, and sauté for approximately 1 minute.
Reduce heat to medium and add the butternut squash, Fresno chile and jalapeño pepper. Mix well. Continue to sauté for 5 to 6 minutes, stirring frequently to prevent vegetables and chiles from burning. Add the sugar snap peas and mushrooms.
Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15 to 20 minutes or until chicken is fully cooked.
Remove chicken from the pot and shred. Add the shredded chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste, adding more water (if soup is too thick), salt, pepper, fish sauce or soy sauce to taste.
Divide prepared ramen noodles between bowls and add soup. Serve immediately.
Garnish with chopped cilantro, green onions, fresh lime juice, sliced chiles and sesame seeds, if desired.
Perfectly Pumpkin Hummus With Herb Drizzle
Perfectly Pumpkin Hummus with Herb Drizzle gives the Middle Eastern staple an autumnal twist.
Will Brinson
“When we think of hummus, we think of chickpeas, but this dish can be so much more when you add pumpkin!” — Erin Fletter, CEO and founder of Sticky Fingers Cooking and author of Farm to Table
Serves 4 to 6
Prep time: 30 minutes
Cook time: 5 minutes
Dining and Cooking