Winter being officially here this week, soup weather has also begun! Unfortunately more often than not, soups can be overly thin and filling for no longer than a hot minute. I prefer thick, chunky soups that are nutrient rich- filled with warming spices, grounding vegetables and a good dose of healthy plant based protein and fats. The addition of my homemade no-knead chickpea flour flatbreads were a lovely addition to the meal.
I had the privilege of finding the most stunning heirloom pumpkin and squash at the farmer’s markets on the weekend. Usually I would roast pumpkin in bulk and have it with my lunch or dinners but I decided to create something a little different this time. My curry obsession continues so I decided to stuff these little heirloom pumpkins. I absolutely recommend this dish!