Gluten Free · Main Meals · Recipes · Side dishes · Snacks · Starters

Curried Pumpkin & Chickpea Soup


Curried Pumpkin & Chickpea Soup

This recipe is adapted slightly from a great blog Frugal Feeding . A vegan recipe that is suitable for those on a moderate carb diet, packed full of flavor and goodness

Equipment required

1 large non stick deep based saucepan
1 electric hand blender or similar
1 medium baking tray

Shopping list for 3-4 people

750g of pumpkin or butternut squash peeled
2 onions
4 cloves of garlic
1 thumb sized piece of fresh ginger
1 tin of chickpeas
1L vege stock
1 tsp of ground cumin, coriander and turmeric
Ground Cayenne pepper to taste, I used 1/2 tsp
Olive oil

Method to the madness

Pre heat the oven to 200C

Peel and chop the pumpkin or squash into roughly the same sized pieces, splash with olive oil and roast for 40 mins, or until cooked through and slightly golden

Meanwhile dice the onion, garlic and ginger

Heat your sauce pan to a medium high heat and sweat off the onion, garlic and ginger

Once the onion is almost translucent add the spices and toast amongst the veg until fragrant – 1-2 minutes

Turn the heat off completely until the pumpkin is ready

Once the pumpkin is cooked, heat the pan to high and add in the pumpkin, drained chickpeas and vege stock

Bring the soup to the boil, take off the heat and blend until you get a smooth consistency

Taste for seasoning before serving, top with your fav garnish



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