Pumpkin Hot Pot with Homemade Croutons
Yield: 6-8 Servings | Total Time: 30 minutes
This spicy pumpkin hot pot comes together in 30 minutes or less and is the perfect comfort food for a chilly fall night. I like to ladle it into bowls and top with homemade croutons, but you could just as easily spoon over rice. The curry paste adds a bit of heat, but a dollop of Greek yogurt or sour cream (or the vegan equivalent) cools it a bit and adds rounds out the spiciness.
Ingredients:
2 cans coconut milk (not low-fat)
1 small yellow onion, finely chopped
5 cloves garlic, peeled and minced
2 Tbsp. Panang curry paste (see note)
4 cups vegetable stock
1 1/2 cup fresh pumpkin, peeled and cut into 1/2 inch chunks
2 cans garbanzo beans, drained
Salt and freshly ground pepper to taste
For Serving:
Greek yogurt or sour cream or plain vegan yogurt
Fresh cilantro
Directions:
Open the coconut milk, scoop out the solid coconut oil, and add it to a large heavy bottom pot. Reserve the remaining coconut milk for later. Heat on medium heat and once the coconut oil has melted, add the onion, and garlic and cook stirring occasionally until soft and onions are translucent, about 10 minutes. Add curry paste and continue to cook another 2-3 minutes until vegetables are evenly coated in curry paste.
Add pumpkin, garbanzo beans, remaining coconut milk, vegetable broth, salt, and pepper and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes, stirring occasionally. Adjust seasoning, and serve garnished with fresh cilantro and yogurt.
Cook’s Note: The curry paste (not curry powder!) is the key ingredient to this dish. I like the Arroy D brand Panang curry paste, which can be found at many Asian supermarkets or ordered online from Amazon. The Arroy D brand is vegan but not all brands are so be sure to check the label to make sure there’s no fish oil or shrimp if you want to ensure it’s vegan.
Soup can be kept in the refrigerator in an airtight container for up to one week or in the freezer up to three months.
