Spiced Pumpkin Coconut Chickpea Soup (Printable Version)
A warming blend of roasted pumpkin, creamy coconut, and chickpeas with aromatic spices for cozy nourishment.
# What You'll Need:
→ Vegetables
01 - 1 small pumpkin (about 2 pounds), peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, diced
05 - 1 celery stalk, diced
06 - 1 tablespoon fresh ginger, grated
→ Legumes
07 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Liquids
08 - 1 can (13.5 ounces) coconut milk
09 - 3 1/4 cups vegetable broth (low-sodium preferred)
10 - 1 tablespoon olive oil
→ Spices & Seasoning
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon turmeric
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt and black pepper, to taste
→ Garnishes
18 - Fresh cilantro or parsley, chopped
19 - Toasted pumpkin seeds
20 - Fresh lime juice
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and ginger. Sauté for 5 minutes until softened and fragrant.
02 - Add minced garlic and all spices (cumin, coriander, cinnamon, paprika, turmeric, cayenne). Cook for 1 minute, stirring constantly until spices become aromatic.
03 - Stir in the diced pumpkin and drained chickpeas. Sauté for 3 minutes to lightly coat the vegetables with the spice mixture.
04 - Pour in vegetable broth and coconut milk. Stir thoroughly, scraping the bottom of the pot to release any browned bits and deglaze.
05 - Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until pumpkin is fork-tender.
06 - Use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half to a blender, blend until smooth, and return to the pot.
07 - Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, toasted pumpkin seeds, and a squeeze of lime juice.
# Expert Advice:
01 -
- The way coconut milk mellows the spices into something velvety and deeply comforting
- How it somehow tastes even better the next day, making it perfect for meal prep
02 -
- Blending hot soup can be dangerous if using a regular blender, so let it cool slightly first or use an immersion blender directly in the pot.
- The soup will continue to thicken as it sits, so add a splash more broth when reheating leftovers.
03 -
- Taste your coconut milk before adding it, as brands vary wildly in sweetness and thickness.
- Toast your pumpkin seeds in a dry pan while the soup simmers for an extra layer of flavor.