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Spiced Pumpkin & Broccoli Soup with Toasted Pita Chips Recipe

Name: Spiced Pumpkin & Broccoli Soup with Toasted Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium pumpkin (about 3 cups diced); 1 large head broccoli; 900 ml vegetable broth; 1 can (400 ml) coconut milk; 1 can (400 ml) chickpeas; 4 cloves garlic; 1 piece (2 cm) ginger root; 1 large orange; 1 medium yellow onion; 1 tsp curry powder; 2 tbsp olive oil; 1/2 tsp salt; 2 whole wheat pita breads

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This is a warm, creamy soup made with pumpkin and broccoli. It's spiced with curry and has a hint of citrus from orange juice. You eat it with crunchy pita chips on top. It's good for cold days and makes you feel cozy.

Ingredients

1 medium pumpkin (about 3 cups diced)

1 large head broccoli

900 ml vegetable broth

1 can (400 ml) coconut milk

1 can (400 ml) chickpeas

4 cloves garlic

1 piece (2 cm) ginger root

1 large orange

1 medium yellow onion

1 tsp curry powder

2 tbsp olive oil

1/2 tsp salt

2 whole wheat pita breads

Method

Preheat your oven to 425°F (220°C).

Wash and dry the pumpkin and broccoli. Peel and dice the pumpkin into medium cubes. Cut the broccoli into bite-sized florets and chop the stems.

Peel and dice the onion. Place pumpkin, broccoli, and onion in a large bowl.

Heat a large pot over medium-high heat. Add 1 tablespoon of olive oil and the diced vegetables. Sprinkle with curry powder and salt. Cook for about 15 minutes, stirring occasionally, until they start to brown.

While the vegetables are cooking, drain and rinse the chickpeas. Spread them on a baking sheet and pat dry.

Peel the garlic cloves but leave them whole. Add them to the baking sheet with the chickpeas. Drizzle with 1 tablespoon of olive oil and a sprinkle of curry powder and salt. Mix to coat everything.

Cut the pita breads into small triangles and add them to the baking sheet with the chickpeas and garlic.

Put the baking sheet in the oven. Bake for 10-12 minutes, until the chickpeas are crispy and the pita chips are golden brown.

Add the vegetable broth and coconut milk to the pot with the vegetables. Bring to a simmer and cook for another 10 minutes, until the vegetables are soft.

Zest the orange and squeeze its juice into a bowl. Peel and mince the ginger and add it to the bowl with the orange zest and juice.

Once the vegetables are soft, remove the pot from the heat. Add the orange zest, juice, and ginger to the pot.

Use a hand blender to puree the soup until smooth. If you don't have a hand blender, you can use a regular blender, working in batches.

Serve the soup in bowls, topped with the crispy chickpeas and pita chips. Enjoy your cozy meal!

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