Gourd & Whatcha Got Soup with Curried Naan Bread Croutons

 I read a bunch of things saying acorn wouldn’t blend up nice, and it turns out that was a LIE. Remember, food is so subjective and different people like different things. While I am a very picky eater, I also love using up what I have and don’t have to give a previously delicious gourd to my compost pile. 

Also, 👏 regular 👏 pumpkins 👏 are 👏 delicious 👏 food 👏, not just halloween ornaments. Roast ’em up and chuck ’em in this delicious soup instead of letting them rot after one night of carving. Yeah yeah, pie pumpkins are sweeter, we’re not making a pie. Eat the food ❤

Roast 1 gourd — acorn or butternut squash and pumpkin do nicely, but any gourd should be comparable. Not spaghetti squash, that’s obviously insane.

Roast 1 yellow or white onion.

If you use a wood stove, consider roasting them in the wood stove, its giving you that beautiful heat anyway.

While that’s roasting, get the soup going:

Sauté in canola or coconut oil (chop and add as they are ready) over medium heat:

  • 2 coarsely chopped onions
  • 2 coarsely chopped peppers OR sweet potatoes 
  • 3 cloves garlic
  • 1 inch piece ginger, coarsely chopped
  • 1 tbsp curry powder
  • 1 tbsp freshly roasted and groud coriander OR cardamon 

Stir frequently until onions are translucent

Add 

  • roasted gourd & onion (can be a little under cooked)
  • ½ cup grated carrot
  • 1 finely chopped apple (or a TBSP maple syrup if you have no apple)
  • 1 can coconut milk
  • 4 cups stock (measure in coco can to get all milk out) (if can = 400 ml = 2.5 cans ) 

Bring to a simmer and let simmer for a few minutes, then add:

  • ¾ cup red lentils

Simmer for 10 minutes, then puree with an immersion blender and cook for 10 minutes more under low heat (just a simmer).

Meanwhile, chop and rub naan pieces  in evoo + curry powder and toast under low broiler for 2 minutes per side (or at 350 for 10 minutes, but ain’t nobody got time for that).


Serve hot with fresh cilantro and croutons. 

BONUS optional Cashew Cream topping

If you are on top of your game, you can soak the cashews overnight, and if you are in a rush just simmer them in some water. 

Once very soft (can easily be pierced with a fork), put in a magic bullet or blender with a bit of cashew, soy or almond milk, a clove of garlic, some cilantro and the juice of 1 lime. The further you do this in advance, the more flavour it will have. 

Top each bowl of soup with one dollop.

One thought

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s