Name: Creamy Turmeric Pumpkin Soup with Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 teaspoon Olive Oil; 50 grams Onion; 1 teaspoon Fresh Ginger - Minced; 1 teaspoon Garlic - Minced; 200 grams Pumpkin; 1/2 teaspoon Ground Cumin; 1/5 teaspoon Ground Turmeric; 220 milliliters Lite Coconut Milk - Organic; 100 grams Chickpeas; 1 pinch Salt And Pepper To Season

Creamy Turmeric Pumpkin Soup with Chickpeas

Indulge in the wholesome goodness of Creamy Turmeric Pumpkin Soup with Chickpeas, a nourishing blend of vibrant flavours and nutritional benefits. This heartwarming soup combines the rich, velvety texture of pumpkin with the exotic warmth of turmeric, creating a comforting dish that delights the senses. The addition of protein-packed chickpeas not only enhances the soup's texture but also contributes to a satisfying and balanced meal. Packed with essential nutrients, this soup invites you to savour the comforting embrace of each spoonful while reaping the health benefits of its wholesome ingredients. A true culinary delight that nourishes both body and soul.

Courses: Dinner, Lunch

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Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Difficulty: Beginner Servings: 1 Calories: 322

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
Add minced garlic and grated ginger to the pot, stirring until fragrant.
Add diced pumpkin to the pot, followed by powdered turmeric and cumin. Stir to coat the pumpkin with the spices.
Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow the pumpkin to cook until tender.
Once the pumpkin is soft, use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
Return the blended soup to the pot. Stir in the drained and rinsed chickpeas. Simmer for an additional 5-10 minutes until the chickpeas are heated through. Add water if the soup is too thick.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh coriander if desired.

Creamy Turmeric Pumpkin Soup with Chickpeas

Ingredients

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.

Add minced garlic and grated ginger to the pot, stirring until fragrant.

Add diced pumpkin to the pot, followed by powdered turmeric and cumin. Stir to coat the pumpkin with the spices.

Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow the pumpkin to cook until tender.

Once the pumpkin is soft, use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches.

Return the blended soup to the pot. Stir in the drained and rinsed chickpeas. Simmer for an additional 5-10 minutes until the chickpeas are heated through. Add water if the soup is too thick.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh coriander if desired.

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