1 Tablespoon olive oil
1/4 cup scallions, sliced
1 pound fresh carrots, peeled and sliced into coins
1 1/2 teaspoons fresh ginger, minced
1/8 teaspoon cayenne pepper
1 1/2–2 teaspoons curry powder
2 cups (divided) vegetable stock, low sodium
1 cup water
1 handful cilantro sprigs
1/2 cups light coconut milk
1 teaspoon fresh lime juice
salt and freshly ground pepper to taste
Optional garnish: fresh cilantro leaves and pepitas
Place large saucepan over medium heat. Add oil and heat for 1–2 minutes. Add scallions and sauté for about 2 minutes. Add carrots, ginger, pepper and curry powder. Stir well and cook for 3–4 minutes. Add vegetable stock, water and cilantro sprigs (yes, you are throwing in the whole sprigs!). Increase heat to high and bring to a boil. Once boiling, reduce heat to simmer, stir and cover. Simmer for 30 minutes or until carrots are soft. Remove pan from heat and cool for about 10 minutes. Using tongs, scoop out and toss cilantro sprigs.
Pour soup mixture into blender. Add coconut milk and lime juice. Place lid on blender, removing middle section. Hold a towel over top of blender to avoid any splatter and blend for about 1 minute, or until smooth. Return the soup to the saucepan and place over medium heat until warm. Season with freshly ground pepper and salt to taste. Ladle into 4 serving bowls and garnish with cilantro leaves and pepitas if desired. Makes 4 1-cup servings.
Bring pot of water to boil and boil the pasta until al dente. When done, drain the pasta and return it to the pot.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the garlic and onion. Sauté for 5 to 6 minutes, or until the onion is slightly browned. Add the peppers and mushrooms and continue cooking for another 5 to 6 minutes, until the peppers are soft. Stir in the spinach. Add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, salt, and several grinds of black pepper.
Continue to cook over medium-low heat for 8–10 minutes or until thickened, stirring occasionally. While cooking, place a medium skillet over medium-high heat. Add 1 teaspoon olive oil, swirling to coat pan. Add scallops and sprinkle with freshly ground black pepper. Sauté 4–5 minutes per side. Keep warm.
Stir the Greek yogurt into pumpkin mixture until well-blended. Taste and adjust seasonings as desired. Pour the pumpkin mixture and scallops over the pasta and stir well to combine. Garnish with Parmesan cheese and freshly ground pepper. Makes 8 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.