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Curried pumpkin and chickpea soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Satisfying pumpkin and chickpea soup with a spicy curry twist - a comforting bowl for cozy days.
Ingredients:
  • 1 large brown onion, chopped
  • 5.00 gm curry powder
  • 1.75kg butternut pumpkin, peeled, cut into 1.5cm pieces
  • 400g cans chickpeas, drained, rinsed
  • 1020.00 gm chicken style liquid stock
  • Tamar Valley Greek Style Yoghurt, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a generous saucepan, warm oil over medium heat. Introduce onion and garlic, sizzle for 5 minutes until onion is tender. Sprinkle in curry powder, cook for 1 minute to release the aroma. Gently fold in the pumpkin, ensuring it's well coated.
  • Mash half of the chickpeas with a fork. Combine mashed chickpeas, stock, and 1 cup cold water in a pan. Bring to a boil, then reduce heat to low. Simmer partially covered for 30 minutes until pumpkin is very tender and soup thickens. Stir in the rest of the chickpeas. Serve in bowls and top with yogurt and coriander. Enjoy!

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