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Curried Pumpkin Soup with Crispy Chickpeas Recipe

Curried Pumpkin Soup with Crispy Chickpeas recipe


This is a warm, creamy soup made with pumpkin and spices. It's topped with crunchy chickpeas. You cook the veggies and blend them to make the soup smooth. Then you bake the chickpeas until they're crispy and put them on top.


1 large Onion
3 cloves Garlic
2 cm piece Ginger
800 g Pumpkin puree
1 Tbsp Olive oil
1 Tbsp Curry powder
750 ml Vegetable broth
1 can (400 ml) Coconut milk
1 can (400 g) Chickpeas, drained and rinsed
1 Tbsp Soy sauce
1 Tbsp Honey
1 Tbsp Olive oil, for chickpeas
1/2 tsp Paprika
Salt and Pepper to taste
4 Tbsp Greek yogurt
2 Tbsp Fresh cilantro, chopped


Preheat your oven to 200°C (390°F).
Toss the chickpeas with 1 Tbsp olive oil, paprika, and a pinch of salt. Spread them on a baking sheet and bake for 20-25 minutes until crispy.
While the chickpeas are baking, heat 1 Tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
Stir in the curry powder and cook for 30 seconds.
Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally.
While the soup is simmering, mix the soy sauce and honey in a small bowl.
Once the chickpeas are crispy, remove from the oven and toss them in the soy sauce and honey mixture.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
Serve the soup in bowls, topped with a dollop of Greek yogurt, a sprinkle of crispy chickpeas, and chopped cilantro.

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