Curried Chickpea and Pumpkin Soup! A delicious and nutritious weeknight meal loaded with vibrant curry spices and creamy coconut milk. This soup is undoubtedly different from the classic pumpkin soup you may be used to. But, if you’re up for putting a twist on a seasonal delight, it’s mighty big on flavor, delivering all the pumpkin-ey goodness for those cozy autumnal fuzzies.
What Type of Pumpkin Do I Need?
Any pumpkins that are meant for eating and not carving are ideal for this recipe. The flesh of a pumpkin grown for eating is often tastier and less watery. Typically, the smaller the pumpkin, the sweeter the flesh. Butternut squash or any winter squash are delicious options if pumpkins are not in season.
Before you go thinking this is a typical pumpkin soup recipe with a few Indian spices, it’s probably best to warn you that’s not entirely true. The pumpkin gets sliced into wedges, then is oven-roasted until crispy on the outside and soft on the inside. The wedges are then submerged until smothered in the delicately spiced golden soup. The combination of smooth chickpea soup and crispy roasted pumpkin wedges is divine.
If you love roasted vegetables, then I’ve got plenty more for you to try. What about this reader fave, The Best Crispy Roast Potatoes? Or, an elegant sharing platter of San Marzano Tomato Sauce and Rustic Vegetables.
Why You’ll Love This Chickpea and Pumpkin Soup
- Vegetarian, gluten-free, dairy-free, nut-free, and contains no added sugar!
- A cozy and satisfying weeknight meal
- Loaded with fiber
- So delicious!
To make this Curried Chickpea and Pumpkin Soup, you will need:
- Chickpeas: From a can, drained and rinsed. Chickpeas deliver protein and fiber and, when blended, give the soup a silky smooth texture.
- Pumpkin: Peeled and chopped into wedges, ready to roast. Roasting brings out the sweetness as well as making them soft on the inside and crispy on the outside.
- Mango: Adds natural sweetness to the soup (trust me, it’s delicious!)
- Extra Virgin Olive Oil: A source of healthy fats.
- Mild Curry Powder: A ready-made seasoning can save time and money by combining all the essential curry flavors for you. Just be sure to check the labels and avoid any mixes that include sugar, salt, and anything else that is not a classic Indian spice.
- Ground Turmeric: Curry powder will typically contain turmeric, but I like to add a little extra for a more earthy flavor and a vibrant golden-yellow soup.
- Garlic Granules (or Garlic Powder): For a garlicky flavor injection.
- Tomato Paste (Tomate Purée): Added for its intense tomato flavor.
- Vegetable Stock: Vegetable stock is used for flavor absolutely, but also to thin out the soup.
- Coconut Milk: Adds a rich creaminess to the soup. No coconut milk? No problem. Add more vegetable stock to the recipe instead.
- Lime: Adds acidity to balance the flavors of the dish.
- Eggs: Soft-boiled eggs add a luxurious richness to the soup. To make this roasted pumpkin soup vegan, omit the eggs.
- Sea Salt Flakes: Brings out the flavors of each of the individual ingredients.
- White Pepper: You could also use freshly ground black pepper, but I love the white pepper here as it is invisible in the golden soup.
How to Make Curried Chickpea and Pumpkin Soup: Step-By-Step
This is how to make this chickpea soup in nine simple illustrated steps:
- Prepare Pumpkin
Bake the pumpkin wedges.
- Roasted Pumpkin
Once baked, your pumpkin should be soft and tender on the inside and crispy on the outside.
- Boil Eggs
Meanwhile, boil the eggs.
- Ice Bath
Drain the water and submerge the eggs in ice-cold water.
Next up, put the mango chunks into a blender and blitz until smooth.
Add the chickpeas to the blender and blitz until the chickpeas are smooth.
- Curry Spices
Make a curry paste with the curry spices and tomato paste.
- Bring the Soup Together
Empty the blended chickpeas and mango into the saucepan along with the coconut milk, garlic granules, half the vegetable stock, and the remaining salt. Stir until well combined. Bring to the boil, then lower the heat and let simmer. Just before serving, squeeze in the lime juice.
- Serve and Enjoy!
For a silky smooth soup, blend for a minute or two with an immersion blender. Peel the eggs and slice them in half. Pour the soup into bowls, divide the pumpkin wedges equally, and top with egg halves. Serve and enjoy.
Find the recipe card with exact ingredients and full recipe instructions at the bottom of this page. ⇩
Make-Ahead Recipe Tips
When curry spices are present in a recipe, their flavors intensify overnight, making leftovers of this soup taste even better the next day. However, the toppings don’t fare as well. Here are some tips for tackling any potential topping issues:
- Roasted Pumpkin Wedges: Keep the roasted pumpkin wedges separate from the soup if you plan to store the soup for leftovers. Then when it’s time to eat, pop the wedges on a baking tray and reheat in the oven to maintain the crispy exterior. If you store the pumpkin wedges in the soup, you will lose that roasted, crispy exterior. It will still taste good, just not roasted, crispy good.
- Eggs: Freshly boiled eggs will provide the best texture, especially if you want a runny yolk. So, boil up a fresh batch as you’re reheating your soup.
More Soup Recipes
If you enjoyed this Curried Chickpea and Pumpkin Recipe, here are some more delicious and nutritious soups you can try next:
- Vegan Cauliflower Soup
- Easy Broccoli Cheese Soup
- Homemade Tomato Soup with Basil
- Roasted Butternut & Carrot Soup
Thinking of making this recipe? Share your thoughts in the comment section and provide a star rating! ⭐️⭐️⭐️⭐️⭐️ I always LOVE hearing from you.
Printable Recipe Card
Curried Chickpea and Pumpkin Soup
If you love this recipe, rate it with 5 stars below!PRINT PIN RATE
- x2 Saucepans, medium and small saucepan
- Bowl, for ice bath
- Small Blender
- 21 ounces (600 grams) pumpkin , sliced into ½ inch wedges
- 1 ½ tablespoon extra virgin olive oil , divided
- 1 teaspoon sea salt flakes, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 large eggs
- ⅔ cup (110 grams) chopped fresh mango
- 15 ounce can (400 gram tin) chickpeas, drained
- 2 tablespoon mild curry powder
- 1 teaspoon turmeric
- 2 tablespoon tomato paste (tomato purée)
- 15 ounce can (400 gram tin) reduced fat coconut milk
- ½ teaspoon garlic granules, or garlic powder
- 2 ½ cups (600 ml) vegetable stock, or vegetable broth
- ½ lime , freshly squeezed
- Prepare: Gather and prepare your ingredients. Preheat your oven to 200°C/400°F/gas mark 6 and boil the kettle.
- Roast Pumpkin: Spread the pumpkin wedges onto a baking tray (sheet) lined with baking parchment and drizzle with 1 tablespoon of the extra virgin olive oil. Season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and bake in the oven for 30-35 minutes, until soft on the inside and crispy on the outside. Turn once halfway through cooking.
- Boil Eggs: Meanwhile, add the eggs to a small saucepan, carefully pour in the boiling water from the kettle, being careful not to pour the water directly onto the eggs (as they are more likely to crack), and boil the eggs for 6 minutes. The egg whites should be set and have a runny yolk. For hard-boiled eggs, cook for a total of 9 minutes. Once cooked, submerge the eggs into ice-cold water to prevent them from continuing to cook from residue heat.
- Blend: Next, add the mango chunks to a blender and blitz until smooth. Then, add the chickpeas (no need to remove the mango) and blitz until the chickpeas are smooth.
- Soup: In a large saucepan, heat the remaining extra virgin olive oil over medium heat, and add the curry powder and turmeric, stirring continuously for 1 minute until fragrant. Then, add the tomato paste (purée) and cook for a further one minute. Empty the blended chickpeas and mangos straight into the saucepan along with the coconut milk, remaining salt and pepper, garlic granules, and half of the vegetable stock. Stir until well combined. Bring to a boil and then reduce the heat and simmer until the pumpkin is nicely roasted. Just before serving, squeeze in the lime juice. For a silky smooth soup, pour into a blender and pulse for a minute or two, adding more of the vegetable stock if the soup is too thick. However, if you prefer a little texture, you can skip a final blend and go straight to pulling the meal together.
- Serve and Enjoy! To serve, start by peeling the eggs and slicing them in half. Pour the soup into bowls, dividing the pumpkin wedges equally between each bowl. Top with egg halves. If you'd like, top with fresh coriander and fresh red chili.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.