Spiced Pumpkin and Chickpea Soup

Name: Spiced Pumpkin and Chickpea Soup
Cook time: 40 min
Yield: 4 servings
Ingredients: 900 g pumpkin flesh peeled, seeded, and cut into 2.5 cm cubes; 15 ml olive oil divided; 0.5 tsp fine salt divided; 15 ml olive oil divided; 150 g yellow onion finely chopped; 4 clove garlic cloves minced; 10 g fresh ginger peeled and grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 0.25 tsp cayenne pepper optional; 1.5 tsp fine salt divided; 900 ml vegetable broth; 400 ml coconut milk full-fat; 360 g cooked chickpeas drained and rinsed if canned; 120 g cooked chickpeas drained and rinsed if canned; 0.5 tsp black pepper freshly ground; 30 ml lime juice freshly squeezed; 60 ml coconut cream for garnish; 15 g fresh cilantro chopped

This soup starts with roasted pumpkin for deeper flavor, then builds a creamy, spiced base around chickpeas, aromatics, and coconut milk. A portion is blended for body while some chickpeas stay whole for texture, and the finished bowl is sharpened with lime and fresh cilantro.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

900 g pumpkin flesh peeled, seeded, and cut into 2.5 cm cubes
15 ml olive oil divided
0.5 tsp fine salt divided
15 ml olive oil divided
150 g yellow onion finely chopped
4 clove garlic cloves minced
10 g fresh ginger peeled and grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
0.5 tsp ground cinnamon
0.25 tsp cayenne pepper optional
1.5 tsp fine salt divided
900 ml vegetable broth
400 ml coconut milk full-fat
360 g cooked chickpeas drained and rinsed if canned
120 g cooked chickpeas drained and rinsed if canned
0.5 tsp black pepper freshly ground
30 ml lime juice freshly squeezed
60 ml coconut cream for garnish
15 g fresh cilantro chopped

Instructions

Heat the oven to 220 C. Toss the pumpkin with 15 ml of the olive oil and 1/2 tsp of the salt on a large baking sheet. Roast until the edges are browned and the pumpkin is tender, 20 to 25 minutes. Pumpkin is browned at the edges and easily pierced with a fork.
While the pumpkin roasts, heat the remaining 15 ml olive oil in a 5- to 6-quart soup pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more. Onion is translucent and aromatic, without browning.
Stir in the cumin, coriander, smoked paprika, cinnamon, optional cayenne, and the remaining 1 1/2 tsp salt. Cook for 30 seconds to bloom the spices. Spices smell toasted and fragrant.
Add the broth, coconut milk, roasted pumpkin, and 360 g of the chickpeas. Simmer gently for 15 minutes so the flavors meld. Pumpkin is fully tender and the soup tastes cohesive and spiced.
Blend about half the soup until smooth, then return it to the pot. Stir in the remaining 120 g chickpeas and the black pepper. Add up to 250 ml water if you want a looser texture. The soup is creamy but still has visible chickpeas for texture.
Off the heat, stir in the lime juice. Ladle into bowls, swirl each with coconut cream, and finish with chopped cilantro. The soup is brightened with lime and garnished with a visible coconut cream swirl and fresh herbs.