Creamy Turmeric Pumpkin Soup with Chickpeas
Description
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.
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
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.
turmeric, pumpkin