Roasted Pumpkin Chowder with Pumpkin Naan
Servings 0
Ingredients
Chowder
- 300 g frozen pumpkins thawed 1/2 H before
- 400 g frozen bell peppers thawed 1/2 H before
- 4 garlic grated
- 4 green onion thinly sliced
- 1 tbsp olive oil
- 150 g roasted pumpkin cubed (roast fresh pumpkin at 425 F for an H)
- 1/3 c x 5 pumpkin puree
- 2 bay leaves
- 2 generous pinches dried oregano
- 1 carton vegetable broth
- 10 whole black peppers
- a pinch of pepper flakes
- 6 tbsp peaches and corn kernels
Naan
- 1/2 c almond milk unsweetened
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1/4 c almond milk unsweetened
- 1 tsp white vinegar
- 1/4 c pumpkin puree 250 g roasted pumpkin pureed with 4 tbsp water, use only 1/4 c of the puree
- 2 tbsp olive oil
- 3-4 garlic grated
- 1 1/2 tsp Hungarian Vegeta powder
- 2 1/2 c flour
- 1 tbsp olive oil
- 2 tbsp vegan margarine
Instructions
- Heat oil, saute garlic until fragrant, the stir in green onion
- Stir in half bag of the bell peppers, cook for 2 minutes
- Stir in frozen pumpkins, cook covered for 2 minutes
- Add in the rest of the ingredients (but pumpkin puree) and bring to boil, covered for 15 minutes
- Stir in puree and adjust flavoring, cook for another 10 minutes.
Naan
- Heat 1/2 c almond milk for 35 seconds (lukewarm) in microwave, stir in sugar and yeast. Let stand until bloomed.
- Mix the other almond milk with vinegar, set aside
- Mix flour and Vegeta powder
- Once yeast is ready, pour into flour mixture, add in vinegar milk and add in grated garlic, stir to combine. Knead in pumpkin puree and 2 tbsp olive oil
- Coat dough with additional olive oil and cover with cling wrap until doubled in size
- Divide dough into 4 portion. Roll flat.
- Heat 1 tbsp margarine, fry-toast a slice for 2 minutes on medium heat, covered with lid. Flip naan, cook for another 2 minutes, covered with lid.
- Fry another naan. After the second naan, add the other tbsp of margarine and fry the other two naan