CREAMY PUMPKIN AND CHICKPEA SOUP (Indian)

There is something so comforting about soups, I will never be able to describe what it is. Especially when it’s cold outside, it’s like a warm hug in a bowl. This recipe is very dear to me. It’s one of the few recipes I learnt from my Father.  I always enjoyed this dish when I was little, probably because of the mellow sweetness pumpkin and coconut brought to this dish. While his recipe is a spicy sauté of pumpkin, chickpea and freshly grated coconut; mine is a rendition of his recipe in the form of an aromatic soup that can be served as is or along with a warm bowl of Basmati rice. So go ahead, warm up your heart and soul with this creamy, sweet yet piquant bisque.

Creamy Pumpkin and Chickpea Soup
Prep time: 5 mins and Cook time: 15 mins
Serves: 4

INGREDIENTS

  • Pumpkin puree — 1 can (2 cups)
  • Ginger — 1 teaspoon, finely chopped
  • Garlic — 2 teaspoons, finely chopped
  • Shallot — 2 teaspoons, finely chopped
  • Cooked chickpea (garbanzo beans) — 1 can (2 cups), strained and washed
  • Coconut milk— 1 can (2 cups)
  • Avocado oil — 1 tablespoon
  • Ground cumin — 1/4 teaspoon
  • Ground coriander — 1/4 teaspoon
  • Ground cardamom— 1/4 teaspoon
  • Ground clove — 1/4 teaspoon
  • Ground cinnamon — 1/4 teaspoon
  • Paprika — 1/2 teaspoon
  • Salt — 1/2 to 1 teaspoon

DIRECTIONS

  1. Heat a heavy bottom pot (with lid) on medium heat. Add the oil and wait for about 2 minutes
  2. Add the chopped shallot, ginger and garlic. Sauté until the shallots turn slightly translucent. Then add the spices and sauté it for another minute or two.
  3. Now in goes the chickpea, sauté it for a minute. Then goes the pumpkin puree. Cook for 2 minutes or so.
  4. Stir the coconut milk in and let it simmer with the lid on for another 2 minutes
  5. Add salt and let it continue to simmer on low for 3 to 4 minutes.
  6. Garnish with some chives, coconut flakes or a teaspoon of coconut milk.

NOTES

  • Pumpkin puree: Make sure to look for a 100% pure pumpkin puree with no added sugar. Pie filling won’t work for this recipe. A recipe of homemade pumpkin puree can be found on the blog.
  • Coconut milk: You can replace regular coconut milk with light coconut milk.
  • Paleo and Whole 30 friendly: Skip the chickpea.

One comment

  1. Amy Zou says:

    I made this tonight. I doubled the recipe, it was soooooo good!!!!! Everyone needs to make this on a chilly fall evening.

    Reply

Leave a Reply