Oh fall, you really do inspire me to create the coziest recipes. I’m loving apples, pumpkin, winter squash, and red wine right now. And who can turn away spices such as, cinnamon, nutmeg, cardamom, and cloves? Those fragrant lovelies belong in everything.
This morning I ran fourteen miles, much of it in the rain. It was so peaceful and cathartic. The sound, the feel, the smell, it was so tranquil and beautiful. The cool temperatures and the gray skies inspired me. I thought a lot about food and recipes. When I got home I wrote down my ideas, made a big cherry, blueberry, pineapple smoothie, stretched, foam rolled, showered, and cooked.
I made this mouthwatering pumpkin, butternut, and chickpea curry stew, and I baked a pumpkin spice cake. The curry turned out just as I had imagined. The cake, not so much. It tasted amazing, but it was too dense and spongy. I’ll be tinkering with the recipe because I’m on a mission to give you all a wonderful cake that will become a fall tradition.
So this pumpkin curry soup, be still my heart. The savory spices in this delicious and easy stew are the ties that bind. Cinnamon, nutmeg, cardamom, cloves, ginger, coriander, turmeric, and curry gently mingle throughout the vegetable broth and coconut milk and seep into the butternut squash and cauliflower. Every spoonful of this pumpkin curry stew is delightful and satisfying.
This is a perfect fall recipe to make for a crowd. I could totally imagine serving this on game day, at an Oktoberfest party (pretend it’s German), or on Halloween night.
Notes on the Coconut Milk: I used a full fat milk, you can use a light milk if you like, it shouldn’t change the flavor of the stew.
Notes on the Coconut Oil: If you don’t like to cook with oil you can pour a quarter cup of the vegetable broth in the pan and sauté the onions and butternut squash in the broth. I prefer the oil because it helps to caramelize the squash.
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Curried Pumpkin & Butternut Squash Stew
Ingredients
- 1 tablespoon of coconut oil or ¼ cup of vegetable broth
- 1 medium yellow onion – finely diced
- 1 medium butternut squash – peeled seeded, and finely diced
- 2 cloves of garlic – peeled and minced
- 32 ounces of vegetable broth
- 1 14 ounce can of coconut milk – You can use low-fat if you desire.
- 1 14 ounce can of pumpkin puree
- 1 tablespoon of ground yellow curry powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 3 teaspoons of ground sea salt
- ½ teaspoon of ground ginger
- ½ teaspoon of ground coriander
- ½ teaspoon of ground turmeric
- ¼ teaspoon of ground cardamom
- 1 head of cauliflower florets
- 1 large tomato – seeded and finely diced
Instructions
- Heat the oil or broth in a large stock pot on medium heat. When the oil or broth is hot, add the onion and butternut squash and stir well. Cook until the onion is translucent and the edges of the squash are beginning to brown. Approximately ten minutes. Stir frequently.
- When the onion is translucent, add the garlic, and stir to combine, cook for approximately two minutes. You don’t want to burn the garlic or it will taste bitter.
- Add the broth, coconut milk, pumpkin puree, and all of the spices and stir well until the ingredients are well combined. Add the cauliflower and chickpeas, stir well. Bring to a boil and reduce to a low simmer. Stir frequently.
- Cook for approximately forty minutes, stirring frequently. Add the tomato and stir to combine. Cook for ten more minutes.
- Enjoy!
Strength and Sunshine says
If you're going to make a good Fall soup, make sure it's hearty and curried! Sounds delicious, Linda! I'm ready for all the warm foods right now (and it hasn't even gotten that cold yet :O )
Linda Meyer says
Thank you, Rebecca! Same here, it hasn't been cold here, but the rainy/chilly weather is making me crave soup everyday. 🙂
Becky says
Aah you're making me miss distance running a little bit. Congratulations on the 14 miler!
Linda Meyer says
Thank you! I'm already missing marathon training and I'm not done yet-haha! Some would say that I need help! 🙂
Jenn says
This looks so hearty and flavorful. Soups and stews in the fall are the best - so cozy.
Linda Meyer says
Thank you, Jenn! I love the soup you posted today too. 🙂
Dianne says
Your running is very inspirational! And this recipe looks amazing! 🙂
Linda Meyer says
Thank you, Dianne! I really appreciate that.
veggiesdontbite says
It's the time of year where we're all diving into soups again! I just wish the weather here would cooperate. But cozying up with a big bowl of soup and stew is perfect for those cool days. Great twist on a fall soup!
Linda Meyer says
I'll send our chilly weather your way, Sophia! I'm not 100% ready for it. 🙂 Thanks so much!
Kelly Page (@TastingPage) says
What a great bowl to curl up with now that the weather has finally started getting cooler!
Linda Meyer says
It's perfect for the chilly nights we've been having. Thanks, Kelly!
Amy Katz from Veggies Save The Day says
Looks fabulous! I love all things curry.
Linda Meyer says
Thank you, Amy!
Mel | avirtualvegan.com says
This is so perfect for fall. I would love a big bowl with some crusty bread!
Linda Meyer says
Thank you, Melanie! Yes, it goes great with warm bread and a glass of red. 😉
Tazim says
It's raining tonight and I bet this soup would warm me up nicely!
Linda Meyer says
Definitely! Thanks, Tazim. 🙂
Christine @ Run Plant Based says
This sounds perfect, love the blend of hearty and warm fall flavors. Thanks!
Linda Meyer says
Thank you so much, and you're welcome!
Hedi Hearts says
Recipes like yours make me love Autumn even more. Looks and sounds so delicious!
Linda Meyer says
Thank you, Hedi! Such a nice comment. 🙂
Virginia Butters says
I can really imagine this warm, spicy stew emerging after a rainy, cloudy run. That's a beautiful contrast! This sounds amazing and right up my street. Those spices sound toe-curling good! 😀
Linda Meyer says
LOL! Thank you, Virginia! "Toe-curling good" totally made me laugh. LOVE it!
Vegan Heaven says
This stew sounds so amzing! I could definitely need one of those right now.
Linda Meyer says
Thank you, Sina!