MEL × RIVERBEND: Morrocan-Ish Instant Pot Pumpking Soup
RECIPE SPONSORED BY RIVERBEND GARDENS
End of SUMMER CSA SEASOn
As the summer CSA draws to a close and the snowy blanket that’s been trying to cover the city finally settles in, I figured there was no better time for a warming bowl of soup. Soup can be a rather light affair, something rather enjoyable at the start of a meal and it can also hold it’s own as the main feature. This particular soup was inspired by my desire to create something pumpkin (that isn’t sweet or “pumpkin-spice-everything).
So, I dug deep in my memory for ideas and came up with this. The flavors are inspired by a popular salad which I created for Riverbend Garden’s some seasons ago. It’s a little sweet and offers a little spicy bite. Perfect for wrapping your hands around a large mug of it while watching the snow dance to the ground.
life made easier with instantpot
Since I cook this recipe entirely from scratch (ie. using dry chickpeas instead of canned) it takes just north of an hour to make. The hands-on time, however, is nowhere near that long. Also, if you were to use leftover chickpeas from another recipe or even canned, you could reduce the time required down to a measly 20 minutes.
I use a pressure cooker to accelerate the process, but you could get around using one entirely if you roasted the pumpkin first and did the rest of the soup on the stovetop. I’ve been there. Done that. Got the tshirt, and truth be told there’s absolutely nothing wrong with this approach other than how long it all takes.
Indulging in an instant pot, and relishing in its pressure cooker abilities, has allowed me to turn simple well-loved recipes that simply took to long to make into quick weeknight favorites.
MAKES 4 SERVINGS
1 medium squash *
skin & seeds removed, seeds set aside
1 L chicken stock
1 can of chickpeas
or one cup dried chickpeas, soaked and cooked
1 red onion
1 t turmeric
4 cloves of garlic
1 T cumin
1 t chili flakes
2 T olive oil
Salt to taste
*butternut, pumpkin, carnival & acorn work well here
PREP 15 MINS - 25 MINS COOK
If you’re using dried chickpeas, you’ll want to cook them first (if not, skip ahead). Using a pressure cooker/instant pot makes this a breeze.
Once you have cooked chickpeas, in your pressure cooker add oil, spices and let them toast a little. This will infuse the oil with the flavors.
Once your spices are nice and fragrant, add onion, garlic and stir until the onions become translucent.
Cut squash into cubes, add them in along with a pinch of salt and the chicken stock.
Set the pressure cooker to soup for 20 mins then use an immersion blender to make it smooth.
Serve with toasted pumpkin seeds & a dash of pepper flakes.