Hearty, simple and delicious, this pumpkin gnocchi and portobello mushroom combo is the perfect winter food. Recipe is vegan gluten free.
It’s my birthday today and since I’m not a sweet tooth I didn’t really want cake. All I wanted was a plate of my late Nonna’s luleki.
Luleki are basically gnocchi that are rolled into oblong shapes and panfried (instead of roundish shape and boiled in salt water). The dough is exactly the same as gnocchi but the panfrying gives them a naughty comfort food quality. These luleki are vegan and gluten free.
This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!