Curried Pumpkin, Carrot and Chickpea Soup

curried-pumpkin-carrot-chickpea-soup-with-greek-yogurt-02

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.

curried-pumpkin-carrot-soup-with-greek-yogurt

Here’s the recipe :

Curried Pumpkin, Carrot and Chickpea Soup

10 minutes

40 minutes

Yield: 6 servings

Ingredients

  • 1 clove garlic, minced
  • about 1/3 cup chopped onion
  • about 2 teaspoons minced fresh ginger (or 1/4 tsp powdered ginger)
  • 4 carrots, scraped and diced
  • 1 tbsp Olive Oil
  • 2 tbsp Curry Powder
  • 2 tsp Cumin
  • 3 cups water + 1 more cup
  • 1 cup pureed pumpkin
  • 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.

Instructions

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.

https://www.loulou.to/recipes/curried-pumpkin-carrot-and-chickpea-soup/

If you like the taste of curry, you’ll probably like this vegetarian meal choice.

curried-pumpkin-carrot-and-chickpea-soup-with-greek-yogurt

Thanks for taking a look.  Happy Friday.  I hope you have a great weekend.

xo loulou

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