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
- 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
- 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.