This dish has a decidedly southwestern flavor owing to the combination of pumpkin, pumpkin seeds, and green chili. It’s delicious, and so good for you! We use soy curls to make this, but you can also use cubed tofu. You can either cook this on the stove top, or in a slow cooker (if you have an Instant Pot you can use the slow cook function on it).

We are writing this recipe during the height of Pumpkin Spice season. Of course, most pumpkin spice things are sweet (pumpkin spice lattes, pumpkin spice scones, pumpkin spice everything). This recipe does include pumpkin, and spice, but not pumpkin spice. 🙂

If the only thing that you think that pumpkin seeds are good for is roasting after removing them from your Jack-o-lantern, you’re in for a treat! People have actually been cooking with pumpkin seeds since almost forever! According to JCS Quality Food, “Pumpkin seeds have been consumed for many years and show no sign of going anywhere anytime soon. Pumpkins themselves are thought to have first been discovered in North America and were widely used by Native Americans. Actual pumpkin seeds have been found in Mexico and date back as far as 7000 B.C. Pumpkin seeds have been eaten throughout history for sustenance and medicinal purposes too. For example, pumpkin seeds were given to sick people as a means to expel parasitic worms and intestinal parasites from the body. As a result, they were listed as an antiparasitic in the United States Pharmacopoeia from 1863 to 1936.” How cool is that?

If you’re not yet familiar with soy curls, we talk a bit more about them here in our vegan pastrami recipe.

Soy Curls with Green Chili Pumpkin Seed Sauce