It’s been rather chilly for the last couple of days. This was probably a sign to start making soup again. Since pumpkins and squashes are in season right now, what is better than a bright orange, creamy pumpkin soup?
For this soup, I used a small red kuri squash, also called hokkaido squash, which is a very popular squash in Germany. (We actually call it pumpkin.) It has a great size and since its skin is edible, it is very easy to handle.
I had a leftover fennel, which I used instead of an onion and for extra protein, I threw in some beans. This soup is warming and filling, freezes well and can be made a day in advance, to increase the flavour. I made a huge pot and enjoyed it for the last few days.
Squash or pumpkin soup with two kinds of beans (4 servings)
1 tablespoon olive oil
4 cloves garlic, minced
2-3 fresh Thai chilies, minced (or to taste)
180 g (1 small) fennel, cubed
750 g red kuri squash (1 small) or pumpkin, cubed
1000 ml (4 cups) vegetable broth
1 tablespoon curry powder
1 tablespoon paprika powder
2 tablespoons vegan dried tomato pesto
1 teaspoon smoked paprika
1 tablespoon smooth peanut butter
1/8 teaspoon saffron threads
1 tablespoon lemon juice
1/2 tablespoon liquid smoke
1 can (14 oz.) chickpeas, drained and rinsed
1 can (14 oz.) kidney beans, drained and rinsed
salt to taste
In a large pot, heat oil. Add garlic, chilies, and fennel. Fry for five minutes. Add cubed squash, vegetable broth, curry powder, paprika powder, pesto, smoked paprika, peanut butter, and saffron. Cook over medium heat until fennel and squash pieces are soft, about 25 minutes. Remove from heat, purée (an immersion blender works best here) and stir in remaining ingredients, season with salt. Reheat and serve immediately.