This recipe is inspired by the sudden change in temperature and the beautiful orange vegetables available at the shuk.
BT's Roasted Pumpkin, Carrot and Chickpea Soup
Ingredients:
1 small pumpkin or 1/2 calabaza squash
4 carrots
1 small potato
1 yellow onion
1 cup (220 grams) cooked chickpeas
1 tablespoon vegetable oil
2 tablespoon olive oil
1 small potato
2 whole cloves new garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon celery salt
1/8 teaspoon peperoncino flakes
1 teaspoon Greek thyme
1/2 teaspoon harissa
1 teaspoon honey
1 tablespoon Arak
6 cups (1.5 l) filtered water
1 teaspoon kosher salt
ground black pepper
Directions:
Heat oven to 400 F. (200 C.)
Place pumpkin (rind side down) and peeled carrots in a baking dish
Rub 1 tablespoon olive oil over surfaces
Sprinkle with kosher salt, ground black pepper and peperoncino flakes
Roast for 50 - 60 minutes or until vegetables are soft
Remove from oven and let cool
Dice onion into small pieces
In a heavy gauge cocotte, add vegetable oil
Bring heat up to medium low
Add onion and sauté for 2 minutes
Add cumin, paprika and celery salt and kosher salt
Remove flesh from pumpkin and add to pot
Chop carrots into coins and add to pot
Raise heat to medium
Add Arak and honey
Boil water and add to pot
Add garlic
Peel potato and rough chop
Add to pot
Reduce heat to medium low
Cover soup and let simmer for 20 minutes
Remove soup from heat
Purée soup using wand blender
In a small fry pan, add a drop of olive oil and harissa
Turn flame on medium
When harissa begins to bubble, add chickpeas
Toss until they are thoroughly coated in harissa
Add chickpeas to soup
Serve with fresh coriander and labne
Enjoy! !בתיאבון
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