Curried pumpkin and chickpea soup
Curried pumpkin and chickpea soup combines sweet pumpkin with hearty chickpeas and aromatic curry for a warming dish. This nutritious soup is perfect for cosy evenings.
Cook time 40 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tsp curry powder
8 cups pumpkin
1/3 can canned chickpeas
4 cups chicken gravy
Curried pumpkin and chickpea soup is a warm, hearty dish that combines the sweetness of pumpkin with the earthiness of chickpeas, all infused with the rich, aromatic flavors of curry. It's perfect for a cozy evening meal and is both nutritious and delicious.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Peel and chop the pumpkin into chunks if not already done.
- Drain and rinse the canned chickpeas.
- In a large pot, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, or until the onions become translucent and begin to soften.
- Add the minced garlic and curry powder to the pot. Stir continuously for about 1-2 minutes, or until the garlic is fragrant and the curry powder is well mixed with the onions.
- Add the chopped pumpkin to the pot and stir to coat the pumpkin pieces with the aromatic mixture.
- Pour in the chicken gravy, making sure the pumpkin is fully submerged. If needed, add more liquid (water or additional broth) to just cover the pumpkin.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20-30 minutes, or until the pumpkin is tender and easily pierced with a fork.
5. Blend the Soup:
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Add the Chickpeas:
- Stir in the drained and rinsed chickpeas.
- Allow the soup to simmer for an additional 5-10 minutes, just to heat the chickpeas through.
- Taste the soup and adjust seasoning as needed with salt and pepper.
- Ladle the soup into bowls and serve hot.
Enjoy your flavorful bowl of curried pumpkin and chickpea soup. This dish not only provides warmth and comfort but is also packed with essential nutrients. Serve it with a side of crusty bread for a complete meal that will leave you satisfied and nourished.
Curried pumpkin and chickpea soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.
To adjust the spice level, you can reduce the amount of curry powder. Alternatively, add a pinch of cayenne pepper for extra heat or include a dollop of yogurt or cream when serving to balance the spice.
Yes, you can use fresh pumpkin. Just make sure to peel, seed, and chop it into small chunks to ensure it cooks evenly. Fresh pumpkin will take slightly longer to become tender.
Use canned chickpeas for convenience, as they are pre-cooked. If using dried chickpeas, soak and cook them beforehand since they take longer to become tender.
You can use vegetable broth or a vegan gravy to make the soup vegetarian or vegan. Adjust the seasoning as needed, as these alternatives might have different flavor profiles.
Tips:
- For a richer flavor, roast the pumpkin in the oven at 375°F (190°C) for about 25 minutes before adding it to the soup.
- Use freshly ground curry powder for the best flavor. Adjust the amount to your spice tolerance.
- If you prefer a smoother texture, use an immersion blender to puree the soup after it has cooked.
- For a vegetarian version, substitute chicken gravy with vegetable broth.
- Garnish with fresh cilantro, a dollop of yogurt, or a sprinkle of roasted chickpeas for added texture and flavor.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 7g
Carbohydrates 40g
Fiber 5g
Sugar 11g
Fat 10g
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