Autumn Squash, Bitter Greens & Chickpea Soup

2 faves
More from this source
SF Gate


Add a comment


6 cups low-sodium chicken or vegetable broth

6 ounces kabocha squash, washed, seeded, but unpeeled, cut up into 1- to 2-inch chunks

1/2 bunch bitter greens such as chard, kale or Chinese broccoli

1 (12-ounce) can or 1 cup cooked chickpeas (garbanzos)

1 to 2 cloves garlic, finely chopped

1/4 teaspoon ground cumin, or to taste

1/8 teaspoon ground turmeric

1/8 to 1/4 teaspoon smoked sweet pimenton or sweet paprika

4 ounces pastina or orzo pasta

Prepared red or yellow Thai curry paste, to taste

3 to 4 tablespoons coarsely chopped cilantro, or to taste

1 to 2 limes, cut into wedges, to squeeze in as desired

You might also like

Delicata Squash And Apple Salad
Pamela Salzman
Fettucini With Balsamic Delicata Squash & Bitte...
The Kitchn
Blackberry Farm Harvest Brew Recipe
Food Republic
Red Cooked Butternut Squash
Pumpkin Old Fashioned
Great Pumpkin Bitter
Pumpkin And Split Pea Soup
Chocolate Bourbon Pumpkin Cheesecake
Betty Crocker
Crusted Butternut Squash
Sprouted Kitchen
Maple Syrup Baked Acorn Squash
The Naptime Chef