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.
- 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.
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.
Nutrition Facts | |
---|---|
Serving Size | 520 grams |
Energy | |
Calories 230kcal | 12% |
Protein | |
Protein 7g | 5% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 5g | 13% |
Sugar 11g | 11% |
Fat | |
Fat 10g | 12% |
Saturated 2.01g | 7% |
Cholesterol 10mg | - |
Vitamins | |
Vitamin A 1020ug | 114% |
Choline 44mg | 8% |
Vitamin B1 0.23mg | 19% |
Vitamin B2 0.40mg | 31% |
Vitamin B3 2.24mg | 14% |
Vitamin B6 0.31mg | 18% |
Vitamin B9 110ug | 27% |
Vitamin B12 0.00ug | 0% |
Vitamin C 24mg | 28% |
Vitamin E 2.87mg | 19% |
Vitamin K 5ug | 4% |
Minerals | |
Calcium, Ca 100mg | 7% |
Copper, Cu 0.48mg | 53% |
Iron, Fe 3.19mg | 29% |
Magnesium, Mg 55mg | 13% |
Phosphorus, P 220mg | 17% |
Potassium, K 1070mg | 32% |
Selenium, Se 2.89ug | 5% |
Sodium, Na 780mg | 52% |
Zinc, Zn 1.53mg | 14% |
Water | |
Water 460g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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