ASIAN SWEET POTATO CHOWDER & SAVORY PUMPKIN HUMMUS

OCTOBER 2018

ASIAN SWEET POTATO CHOWDER

Ingredients

  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tsp sesame oil
  • ½ tsp curry powder
  • 3 (14 1/2-ounce) cans vegetable broth
  • 4 sweet potatoes, peeled and chopped (2 pounds)
  • 1 cup coconut milk
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped fresh cilantro

Directions

Sauté ginger and garlic in hot sesame oil in a Dutch oven until tender.Add curry powder and stir for 1 minute. Add broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender. Add coconut milk and next 2 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro.

http://www.myrecipes.com/recipe/asian-sweet-potato-chowder

Savory Pumpkin Hummus

http://allrecipes.com/recipe/230466/savory-pumpkin-hummus/

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 cloves garlic
  • 3/4 teaspoon salt
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 teaspoons extra-virgin olive oil
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup toasted pumpkin seed kernels, or more to taste
  • 1 pinch paprika

Directions

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.