Perfect for harvest time and colder temperatures...try it out!
1 cup uncooked Kamut® Brand khorasan wheat berries
3 cups of water
Pinch of salt
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon olive oil
3 large sweet potatoes, cubed
2-3 chopped fresh tomatoes
2 cups of cooked garbanzo beans (chickpeas)
2 teaspoons of miso
Pinch of black pepper
Pinch of cayenne pepper
Sour cream (optional)
Serve Soup In: 1 small to medium pumpkin w/small stem for nice presentation
KAMUT® Brand khorasan wheat preparation:
Place 1 cup dry KAMUT® Brand khorasan wheat berries (kernels) and a pinch of salt in 3 cups of water. Bring to a boil, reduce heat and simmer for about 60 minutes or until tender.
Preheat oven to 375° F. Prepare pumpkin by cutting around the stem and removing the lid. Clean out the inside of the pumpkin by removing all the seed and veins. Place on a cookie sheet with lid on and cook for approximately 30 minutes while you prepare the soup.
Brown the onion and green pepper in a skillet with Olive Oil. Place Pepper and Onion in large pot with all the remaining ingredients (Sweet Potato, Tomato, Beans, Kamut® Brand Khorasan Wheat Berries, Miso, Black and Cayenne pepper) except the Sour Cream. Bring to a boil, reduce heat and simmer for about 30 minutes or until Sweet Potato is tender.
Serve soup in Pumpkin and add Sour Cream to the top if desired.