Curried Pumpkin, Carrot and Chickpea Soup


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.


Here's the recipe :

Curried Pumpkin, Carrot and Chickpea Soup

10 minutes

40 minutes

Yield: 6 servings


  • 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.


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.

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


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

xo loulou
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5 Responses to Curried Pumpkin, Carrot and Chickpea Soup

  1. Kim says:

    I’ll show this to the chef!

  2. Julie says:

    oooh, looks delicious! I’ll have to try it!

  3. Vix says:

    That looks delicious, I’m definitely trying that! Thanks for sharing! xxx

  4. Hollie says:

    good heavens that looks awesome

  5. A says:

    This looks delicious and my Mom had that dish pattern when I was a kid. lol

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