This Spicy Curry Pumpkin Soup with Chickpeasrecipe is the warmth of great herbs + spices, savory pumpkin + curry flavors which is beautifully paired with a velvety, creamy base that makes this bowl of goodness completely irresistible. Topped with crispy cajun chickpeas, this soup will be your newest family staple. All Dairy-free, Vegan + Gluten-free ingredients. Whip together in less than 30 minutes.
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I seriously can't contain my excitement when it comes to this Spicy Curry Pumpkin Soup with Chickpeas. It's SO good, ya'll. I promise. If you're into curry flavor, then this soup will bring you so much warmth and comfort.
Pumpkin is a flavor that most either love or hate and trust me---I'm not the biggest fan of pumpkin, however, lately, I've been really into savory pumpkin dishes like this curry pumpkin soup. Honestly, I believe that if you pair pumpkin with the right herbs + spices and other ingredients, you'll actually have the best thing invented on your hands. Haha.
Last week was Soup Week here on Orchids + Sweet Tea and you guys were LOVING all of the recipes, so much so that they've been trending in rotation on the blog. Surprisingly, many of you asked for a Part 2 of Soup Week and so I wanted to share another delicious soup option for all of my fellow soup lovers out there!
Like my infamous Easy Roasted Butternut Squash Soup, this curry pumpkin soup is super easy to make, only uses a few staple ingredients, creamy, velvety, flavorful, and comes with a nice crunchy topping for extra texture. Plus, it's entirely dairy-free, vegan, and gluten-free.
Why You’ll Love This Spicy Curry Pumpkin Soup
Bold flavors—Savory + Spicy marry so well together!
Easy to make. Easy weeknight meal option.
Chickpeas are just so delicious as topping!
Uses simple ingredients.
Completely meal-prep friendly!
Great vegan option for everyone!
Fun cooking activity for entire family.
And just absolutely wholesome and perfect for any kind of weather.
Ingredients for Spicy Curry Pumpkin Soup with Chickpeas
The two components for this curry pumpkin soup recipe are the roasted chickpeas and the delicious soup itself.
Here’s what you need to make this spicy curry pumpkin soup with chickpeas:
Chickpeas. Remove as much moisture from the chickpeas as possible for the crispiest texture.
Carrots. I love adding carrots. You can peel + chop and use them raw or roast them for added flavor.
Red onion. Substitute with yellow or white if that’s what you have.
Olive oil. you can also use avocado oil if you prefer.
Cajun seasoning blend. I like to created my own blend using dried herbs, however, you can use a quality store-bought version.
Pumpkin. I use 100% organic pumpkin puree in the can, NOT pie filling. There's a difference!
Coconut Milk. You can use either full-fat canned coconut milk or cream.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Garlic. I prefer fresh, but you could substitute with 1 teaspoon garlic powder in a pinch.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Dried herbs and spices. I love a combination of salt, black pepper, smoked paprika, garlic, thyme, red pepper flakes, cinnamon, and allspice.
Curry powder. You can use a quality curry powder or turmeric as a substitute, if desired.
Why Chickpea? Any Health Benefits?
For those of you who aren’t aware, another name for Chickpeas are Garbanzo Beans. Despite the most recent craze, chickpeas have been around for thousand of years and originate from the Middle East.
Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.
When it comes to the health benefits of Chickpea, here a few awesome reasons why you should probably add this simple ingredient to your diet more often:
Packed with Nutrients + have a moderate amount of calories!
Rich in Plant-Based Proteins!
Support Blood Sugar Control.
Full of Fiber + might aide digestion.
May protect against Chronic Diseases (such as heart Disease, Cancer, Diabetes, etc.)
May Help keep your appetite under control (Think about how protein + fiber helps to slow down digestion, therefore keeping you full longer!).
CAJUN SEASONING BLEND
To make your seasoning, combine the following herbs + spices (1 teaspoon of each will suffice):
Together, these herbs and spices strike the perfect balance of savory and fresh with a bit of smoky heat.
Health Benefits of Pumpkin
It must be noted that this recipe (and most sweet or savory pumpkin recipes) calls for 100% pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling is quite literally the sweet pumpkin custard that you find in traditional pumpkin pie. It already contains sugar, cinnamon, clove, and other ingredients that make a pie filling.
Adding pumpkin pie filling to a dish that calls for 100% pumpkin puree will add an un-welcomed sweetness, essentially ruining the dish. Even if you are unsure of what type of pumpkin a recipe is calling for, go for the 100% pumpkin puree.
How to Make Your Own Pumpkin Puree
If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
Step 3: Always season your pumpkin pieces (salt, black pepper, + smoked paprika) and lightly grease with olive oil until coated.
Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
Tips For Making Good Soup Every Time:
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Spicy Curry Pumpkin Soup:
Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
ALWAYS sauté your veggies, especially the garlic, onions, etc.
Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
If adding dairy or an alternative, always stir it in last or during the final few minutes.
To thicken (if needed), always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
Serving Suggestions for This Spicy Curry Pumpkin Soup
I like to add some extra texture to creamy soups like this Spicy Curry Pumpkin Soup. Most people might enjoy this vegan soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up outside of using roasted chickpeas!
Other topping ideas include:
Crispy bacon (if you're not plant-based, of course)
Melted cheese (vegan or regular if you're not vegan!)
Definitely! This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies.
You can add roasted cauliflower, broccoli, bell peppers, asparagus, green peas, roasted herb tomatoes, mushrooms, or leafy greens (kale, spinach, collard greens). All will be delicious! And you can roast the veggies alongside the chickpeas so everything is ready at the same time. And fewer dishes!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Spicy Curry Pumpkin Soup with Chickpeas. Everything from my fave baking sheet, liners, immersion hand-blender, high-powered blender, dutch ovens, and more. SEE THEM HERE!
Storing Leftover Spicy Curry Pumpkin Soup
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
1-2Tbspscajun seasoning blend, homemade or store-bought(See Post for Ingredients)
4cupsorganic vegetable stock or broth
1tablespoonExtra virgin olive oil
1carrot, peeled + chopped
½red onion, chopped
4garlic cloves, minced
2Tbspscurry powder, organic(You can also use turmeric, if preferred)
1teaspoonsea salt(Add more to taste, if needed!)
1teaspoonred pepper flakes
Pinch ofground cinnamon
Pinch ofground allspice
1cupfull-fat coconut milk/cream
1(15 oz.) canorganic 100% pumpkin puree(NOT pie filling!)
ROAST THE CHICKPEAS:
Line a baking sheet with parchment paper. In a medium bowl, add the chickpea, olive oil, and cajuns seasoning blend, stirring them together until well coated.
Add chickpeas to the prepared baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Once done, remove from the oven and let the cool.
BLEND EVERYTHING TOGETHER:
In a high-powered blender, add the pumpkin puree, vegetable stock, chopped carrots, and onions and blend on high-speed until everything is fully broken down and smooth.
TO MAKE THE SOUP:
In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and sauté until translucent + fragrant, about 1-2 minutes.
Add in the blended pumpkin mixture along with the coconut cream/milk, salt, black pepper, smoked paprika, garlic powder, curry powder, thyme, red pepper flakes, cinnamon, and allspice, stirring everything together until combined.
Let everything boil for 2-3 minutes and then reduce heat to low to allow a simmer for another 2-3 minutes.
At this point, the soup should be thickened as it continues to simmer.
Remove from heat and serve immediately into prepared bowl(s), top with roasted cajun chickpeas, and wallah!
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Spicy Curry Pumpkin Soup with Chickpeas. Everything from my fave baking sheet, liners, immersion hand-blender, high-powered blender, dutch ovens, and more. SEE THEM HERE!