Roasted Kuri Squash Soup with Smokey Harissa and Crispy Chickpeas
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Roasted Kuri Squash Soup with Smokey Harissa and Crispy Chickpeas

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 15%
CARBS 44G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC21G OTHER14G TOTAL SUGAR
FAT 11G34% OF CAL
6G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted kuri squash blended into a silky soup with harissa spice, topped with roasted chickpeas, pumpkin seeds, and smoked yogurt. A hearty vegetarian dish with warm spice.

mainmoroccansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 lb Red Kuri Squash ( or small pumpkin, or acorn squash)
  • 1 can chickpeas, rinsed ( or 1 cup soaked, dry garbanzos), patted dry.
  • 2 teaspoons olive oil
  • 1/2 teaspoon smoked paprika
  • pinch salt
  • pinch pepper
  • ——
  • 2 Tablespoon coconut oil, ghee or butter
  • ½ onion- diced
  • 1 apple – diced
  • 3 garlic cloves
  • 1-2 tablespoons harissa paste (or sub: 1 teaspoon cumin seeds (or ground),1 teaspoon coriander seeds (or ground) 1 teaspoon caraway seeds, 1 ½ teaspoon smoked paprika ¼ teaspoon cayenne (for medium spicy)
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon kosher salt
  • 4- 4 ½ cups water or stock
PREP
10M
SODIUM
693MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.