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.