Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced or grated)
  • 1 inch fresh ginger (grated)
  • 1 red fresno pepper (seeds removed + chopped (may use a jalapeno if needed))
  • 2 green onions (chopped)
  • 3 1/2 cups chicken or vegetable broth
  • 1 small pumpkin, peeled + cut into cubes ((about 3 cups cubed))
  • 1 tablespoon rounded creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 large bunch broccolini (stems trimmed)
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup fresh mint (chopped)
  • 8 ounces rice noodles
  • arils from 1 pomegranate
  • 2 (15 ounce) cans chickpeas (drained + rinsed)
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • salt + pepper (to taste)

Instruction

  • Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
  • Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
  • Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
  • Meanwhile, cook the rice noodles according to package directions.
  • Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!