Prep Time10 minsCook Time30 minsTotal Time40 minsYields5 Servings

This is such a warming, comforting and nourishing dish. It's perfect for chilly winter evenings, or any evening really. I actually make this soup all year round as my husband loves it, and it's perfect on nights when you feel like something easy and light. By using coconut cream and chickpeas it ensures you get some healthy fats and a little bit of protein into each mouthful. It also contains some great spices to help aid digestion.

This makes quite a large portion, I normally get 4-5 meals out of it as I like to enjoy it the following day for lunch, however you can easily half the ingredients. I also enjoy making a large batch as I often freeze it, so when I want a break from cooking I can easily grab a portion or two out from the freezer and pop it on the stove for a quick easy meal.

Ingredients:

 5 cups pumpkin, chopped into 2 inch cubes
 1 onion, chopped
 6-8 garlic cloves, chopped
 1 knob of ginger, grated or chopped
 1 tbsp coconut oil
 1 can of chickpeas
 1 can of coconut cream
 2 tbsp hot curry powder
 1 tbsp turmeric
 1 tbsp cumin
 1-2 tsp of chilli flakes (optional)
 Sea salt/pepper to taste
 Coriander and olive oil to garnish

Method:

1

Heat oil in a large soup pot (or large saucepan) over medium heat. Add onions and garlic and sauté for 3-5 minutes until translucent.

2

Add all spices, stir and cook for a further 30 seconds. Add pumpkin and coat in spices, onion and garlic mixture.

3

Add coconut cream, chickpeas (including brine) and stock. Give it all a stir then let it sit on medium heat for 25-30 minutes. Checking every 10-15 minutes and giving it a stir.

4

With a hand blender (alternative add soup in portions into a blender) and whizz until all combined into a thick soup.

5

Season with salt and pepper. Pour servings in bowls, top with chopped coriander and a drizzle of olive oil.

Ingredients

 5 cups pumpkin, chopped into 2 inch cubes
 1 onion, chopped
 6-8 garlic cloves, chopped
 1 knob of ginger, grated or chopped
 1 tbsp coconut oil
 1 can of chickpeas
 1 can of coconut cream
 2 tbsp hot curry powder
 1 tbsp turmeric
 1 tbsp cumin
 1-2 tsp of chilli flakes (optional)
 Sea salt/pepper to taste
 Coriander and olive oil to garnish

Directions

1

Heat oil in a large soup pot (or large saucepan) over medium heat. Add onions and garlic and sauté for 3-5 minutes until translucent.

2

Add all spices, stir and cook for a further 30 seconds. Add pumpkin and coat in spices, onion and garlic mixture.

3

Add coconut cream, chickpeas (including brine) and stock. Give it all a stir then let it sit on medium heat for 25-30 minutes. Checking every 10-15 minutes and giving it a stir.

4

With a hand blender (alternative add soup in portions into a blender) and whizz until all combined into a thick soup.

5

Season with salt and pepper. Pour servings in bowls, top with chopped coriander and a drizzle of olive oil.

Curried Pumpkin Soup