Soup. My favorite vessel for nutrients. Filling, hot, comforting, and the best (and tastiest) way to get in all kinds of healthy vegetables and aromatic spices. This Pumpkin Curry Stew with Chickpeas and Spinach is perhaps the epitome of such a wonderful combination and is absolutely perfect for November. Tender pumpkin, hearty chickpeas, and silky spinach make a debut in a zesty mint and lime coconut cream broth spiced with curry, lemongrass, cardamom, and turmeric.

Count me in. I can't get enough of pumpkin soup! Pureed or chunked, it doesn't matter to me.

Pumpkin Curry Stew with Chickpeas and Spinach

Inspired by BBC

Serves 6

--Aromatics--
1 Tbsp. coconut oil
3 Tbsp. red curry paste
2 medium yellow onions, diced
1 garlic clove, minced
2-3 Tbsp. lemongrass paste (or 3 stalks)
2 tsp. ground turmeric
1/2 tsp. mustard powder
1/4 tsp. ground cardamom
dash of ground cloves
--Sustenance--
1 small pumpkin (about 2 lbs.), peeled and diced
1 15 oz. can full-fat coconut milk
3 cups vegetable broth
1 15 oz. can of chickpeas, drained and rinsed
2 large handfuls of fresh spinach
1 Tbsp. brown sugar
1 lime, juiced
small handful of fresh mint leaves, chopped

To start, peel and cube the pumpkin into bite size pieces. If you have a particularly difficult pumpkin to peel, try popping it in the microwave for a few minutes to help soften to peel.

I bought a "Turban" pumpkin/squash/whatever and it was absolutely impossible to peel. It took Todd near an hour, but he did an awesome job. I definitely was not capable of peeling it. So, lesson learned...don't buy the dreaded Turban squash, plus it's super lewd.

It's a tricky squash, and a vulgar one. Anyways, once you've got whatever pumpkin of your choosing peeled and cubed, set aside until ready to use.