Description
A simple recipe for a flavorful and spicy pumpkin soup featuring chickpeas.
Ingredients
Scale
- 1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the curry powder, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add the cubed pumpkin and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the pumpkin is tender.
- Carefully transfer the soup mixture to a blender or use an immersion blender to blend until smooth.
- Return the soup to the pot. Stir in the coconut milk and the rinsed chickpeas.
- Heat the soup gently until warmed through; do not boil.
- Season with salt and pepper to your preference.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
- For a thicker soup, use less vegetable broth initially.
- If you prefer less spice, reduce the amount of cayenne pepper or omit it.
- You can substitute butternut squash for pumpkin if needed.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 10
- Cholesterol: 0
Keywords: spicy soup, pumpkin, curry, chickpeas, vegetarian, easy soup