+GF +SF
What is it about the word stew that makes a meal just sound cozy? Like all you want to do is wrap yourself up in your favorite blanket and eat it in front of a fireplace. Well, for this particular stew, that’s exactly what you’re going to want to do. Let the warmth of the spices, pumpkin, and butternut squash break through a cold winter’s day. —LM + AM
SERVES 4
1 tbsp (14 g) coconut oil
1 medium yellow onion, diced
1 medium butternut squash, peeled, seeded and finely diced
2 cloves garlic, minced
4 cups (945 ml) vegetable broth
1 (15-oz [420-ml]) can coconut milk
1 (15-oz [425 g]) can pumpkin purée
1 tbsp (7 g) yellow curry powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp (15 g) fine sea salt
½ tsp ground ginger
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp ground cardamom
1 head cauliflower, core removed and broken into florets
1 (15-oz [425-g]) can chickpeas, rinsed and drained
1 large tomato, seeded and finely diced
In a large stockpot, heat the oil over medium heat. When the oil is hot, add the onion and butternut squash. Stir well. Cook the onion until it is translucent and the edges of the squash are beginning to brown. This should take about 10 minutes. Make sure you’re stirring the mixture frequently.
When the onion is translucent, add the garlic and stir to combine. Cook for another 2 minutes. Stir frequently to prevent the garlic from burning. If the garlic burns, the soup will taste bitter.
Add the broth, coconut milk, pumpkin purée and all of the spices. Stir well until the ingredients are well combined. Add the cauliflower and chickpeas. Bring the soup to a boil and quickly reduce to a low simmer. Stir the soup frequently.
Cook for about 40 minutes, stirring frequently. Add the tomato and stir to combine. Cook for 10 more minutes, and serve.