Creamy Spiced Pumpkin Soup with Spiced Chickpeas
Yes, girl – Winter is here which means it’s soup-making time! There’s nothing I love more than cosying up inside with a steamy bowl of soup when the weather is cold, and this creamy pumpkin soup packs an extra punch of heat with its soul-warming blend of spices and tasty chickpeas on top.
Ingredients
Soup
- 1 tsp olive oil
- 1 tbsp crushed garlic
- 2 tsp crushed ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 brown onion
- 400g butternut pumpkin, peeled and chopped
- 400-500g kent pumpkin, peeled and chopped
- 1 carrots, peeled and chopped
- 4 cups chicken stock (2 stock cubes)
- 1/2 cup thickened cream
Asian Dressing
- 1 tsp olive oil
- 400g canned chickpeas, drained
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
Method
Prepare all ingredients, peel and chop vegies
Heat oil in large pot
Add onion, garlic and ginger cook for 5 minutes or until onions are soft
Add all spices and cook for 30 seconds
Add pumpkin, carrots and chicken stock and bring to boil
Once boiling, reduce heat and simmer partially covered for 30 minutes to an hour (the longer you cook the more flavoursome it will be!)
As the soup simmers, make the spiced chickpeas:
Heat oil in fry pan
Add all ingredients to pan and cook for 2-3 minutes stirring every 30 seconds until the chickpeas are golden
When the soup is ready, allow to cool then add most of the cream, leaving a little to add on top when serving
Blend soup with a stick blender until smooth and creamy
Serve the soup in bowl, add the chickpeas, and top with a drizzle of cream or some fresh coriander if you’re feelin’ extra!
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