So I’ve posted about a Pumpkin sweet-treat (here), and a crocheted Pumpkin decoration for your home (here), and now I will show you the final Pumpkin related thing I have for you this autumn season. It’s a tasty, filling and nutritious soup, made with Pumpkin Puree, Carrots and Chickpeas, and seasoned with the warm flavours of curry.
A dollop of Greek yogurt is added at serving time, and that, along with the chickpeas, add protein that makes a bowl of this a meal … we had it for dinner and were satisfied.
I used roasted puree that Nick had previously made from pie pumpkins, but canned puree would be fine as well, as long as it’s straight-up pumpkin and not seasoned and sweetened pumpkin pie mix.
1 1/2 cup or so of chickpeas, either home cooked or from a can (drained and rinsed)
2 tsp fresh lemon juice
1/8 to 1/4 tsp cayenne powder, depending on how hot you like it
2 1/4 tsp salt (add 2 tsp if you use canned salted chickpeas).
Roughly mash the chickpeas with a kitchen mallet or the bottom of a glass.
Heat a soup pot. Add olive oil and stir in garlic, onion, ginger and carrots. Saute for 5-6 minutes. Stir in curry powder and cumin to coat vegetables. Stir around for about a minute. Add 3 cups of water. Stir and lower heat to simmer and cook for about 1/2 hour or until the carrots are soft.
Remove from heat and puree with an immersion blender or transfer to a regular blender. Add pumpkin and chickpeas and extra cup of water if needed. Heat up on low-med heat. Add lemon juice, cayenne and salt to taste.
Serve with a dollop of Greek yogurt or sour cream.
Leftovers keep for a few days in the fridge or can be frozen without the yogurt or sour cream.