Pumpkin Beans and Greens Soup! With chestnuts and sriracha.
Put 1 big or 4 tiny turnips (you won’t even taste them- good way to use up those CSA turnips!), 1 pumpkin or other winter squash in oven (halved, cored, and brushed with oil), and 3 large or 5 small carrots cut into slices and tossed in oil and salt into the oven at 350. Cook in oven until soft and maybe even a little dark around the edges of the carrots (30ish minutes maybe?). Caramelize 1 onion in big soup pot in olive oil. Once caramelized or close to it, add 4 cloves garlic and white thick ends of one big bunch bok choy and stir fry until soft-4-5 mins. Add 1/8 tsp ginger, 1/4 tsp curry powder, 1/8 tsp smoked paprika, 1/8 tsp cumin and the leafy ends of the bok choy. Add 2 cups veggie broth (or more if it doesn’t look liquidy enough) and 1 to 1 1/2 cups kidney beans. When the pumpkin is ready (slight give when pressed on the outside), scoop it out of the shell and throw in the pot. Add other veggies from oven and stir all together into the pot. Add 1/2 tbsp apple cider vinegar and 2/3c chopped roasted chestnuts. Add scant 1/2 tbsp sugar and black pepper to taste. Taste and make sure seasonings work. Before serving, dress each bowl with 1/2 tsp roasted sesame oil, 1 tbsp scallions, 1/2 tbsp fresh cilantro. Put the sriracha on the table and make it as hot as you want!
This was basically an accident and blew us away. Can’t forget what I put in there!
Ignore the snowflake plate. Unless you are like us and already excited for Christmas. BBQ squash peppers onions and tomato pizza with cheddar and pepperjack on pumpkin crust. Boo ya.
