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Curried Chickpea and Roasted Pumpkin Soup in a pan on a black background, surrounded with soup spoons, slices of lime and chilli and soup bowls

Curried Chickpea and Roasted Pumpkin Soup


Description

And just like that, autumn is here and what could be better than a Curried Chickpea and Roasted Pumpkin Soup to warm the cockles. Certainly, not the classic pumpkin soup you may be used to, but if you’re up for putting a twist on a seasonal delight, this recipe is mighty big on flavour and still provides a dose of thick and creamy, pumpkin-ey deliciousness to give you those comforting autumnal fuzzies. 


Ingredients

Units Scale
  • 600 g Pumpkin (Sliced into wedges (each roughly 1.5cm thick))
  • 1 1/2 tbsp Extra Virgin Olive Oil (Divided)
  • 1 tsp Sea Salt (Divided)
  • 1/4 tsp Black Pepper (Freshly ground)
  • 2 Eggs
  • 100 g Mango (Sliced into small chunks)
  • 1x 400g Can Chickpeas (Drained and rinsed)
  • 2 tbsp Mild Curry Powder
  • 1 tsp Turmeric
  • 2 tbsp Tomato Purée (paste)
  • 1x 400g Can Half Fat Coconut Milk
  • 1/4 tsp White Pepper
  • 1/2 tsp Garlic Powder (or granules)
  • 500 ml Vegetable Stock
  • 1/2 Lime (Squeezed)

Instructions

  1. Get Prepped: Gather and prepare your ingredients. Preheat your oven to 200°C/400°F/gas mark 6 and boil the kettle.
  2. Bake: Spread the pumpkin wedges onto a baking tray (sheet) lined with baking paper (parchment) and drizzle with one tablespoon of extra virgin olive oil. Season with ½ teaspoon of the salt and the black pepper and bake in the oven for 30-35 minutes, until tender and crispy on the outside. Turn once halfway through cooking.
  3. Boil: 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 residual heat.
  4. 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.
  5. 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 purée (paste) and cook for a further one minute. Empty the blended chickpeas and mangos straight into the saucepan along with the coconut milk, remaining sea salt, white 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.
  6. Serve: 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. I love to sprinkle with chopped coriander and sliced chili for extra heat. But, pumpkin seeds would add a great crunch, and dunking a wholemeal roti would be a real treat!
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Lunch, Soup
  • Cuisine: American, Indian

Keywords: Autumn Recipes, Fall Recipes, Healthy Soup, Pumpkin Soup