RECIPE SPONSORED BY RIVERBEND GARDENS
End of SUMMER CSA SEASOn
As the summer CSA draws to a close and the snowy blanket that’s been trying to cover the city finally settles in, I figured there was no better time for a warming bowl of soup. Soup can be a rather light affair, something rather enjoyable at the start of a meal and it can also hold it’s own as the main feature. This particular soup was inspired by my desire to create something pumpkin (that isn’t sweet or “pumpkin-spice-everything).
So, I dug deep in my memory for ideas and came up with this. The flavors are inspired by a popular salad which I created for Riverbend Garden’s some seasons ago. It’s a little sweet and offers a little spicy bite. Perfect for wrapping your hands around a large mug of it while watching the snow dance to the ground.
life made easier with instantpot
Since I cook this recipe entirely from scratch (ie. using dry chickpeas instead of canned) it takes just north of an hour to make. The hands-on time, however, is nowhere near that long. Also, if you were to use leftover chickpeas from another recipe or even canned, you could reduce the time required down to a measly 20 minutes.
I use a pressure cooker to accelerate the process, but you could get around using one entirely if you roasted the pumpkin first and did the rest of the soup on the stovetop. I’ve been there. Done that. Got the tshirt, and truth be told there’s absolutely nothing wrong with this approach other than how long it all takes.
Indulging in an instant pot, and relishing in its pressure cooker abilities, has allowed me to turn simple well-loved recipes that simply took to long to make into quick weeknight favorites.