Spicy Curry Pumpkin Soup with Chickpeas
This delicious, smooth Spicy Curry Pumpkin Soup with Chickpeas is totally plant-based but has a rich, comforting flavor that is sure to be a crowd-pleaser!
Servings: 4 servings
Ingredients
CAJUN CHICKPEAS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1-2 Tbsps cajun seasoning blend, homemade or store-bought (See Post for Ingredients)
SOUP:
- 4 cups organic vegetable stock or broth
- 1 tablespoon Extra virgin olive oil
- 1 carrot, peeled + chopped
- ½ red onion, chopped
- 4 garlic cloves, minced
- 2 Tbsps curry powder, organic (You can also use turmeric, if preferred)
- 1 teaspoon sea salt (Add more to taste, if needed!)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- Pinch of ground cinnamon
- Pinch of ground allspice
- 1 cup full-fat coconut milk/cream
- 1 (15 oz.) can organic 100% pumpkin puree (NOT pie filling!)
Instructions
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!
- Bon Appetit!
Notes
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!