Silky pumpkin soup infused with Thai flavors and crunchy chickpeas. Balanced, nourishing, and comforting.
# What You’ll Need:
→ Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon salt
→ Soup Base
06 - 1 tablespoon coconut oil
07 - 1 medium onion, chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon Thai red curry paste (ensure gluten-free if required)
11 - 2 lb 3 oz pumpkin or butternut squash, peeled and cubed
12 - 1 can (14 fl oz) coconut milk
13 - 3 cups vegetable broth
14 - 1 tablespoon soy sauce or tamari
15 - 1 teaspoon brown sugar
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ Garnish
18 - Fresh coriander (cilantro), chopped
19 - Lime wedges
20 - Chili flakes (optional)
# How to Make It:
01 - Preheat oven to 400°F. Pat chickpeas thoroughly dry with paper towels. Toss with olive oil, smoked paprika, ground cumin, and salt. Spread evenly on a baking tray.
02 - Roast chickpeas in the oven for 25–30 minutes. Shake the tray halfway through roasting. Cook until golden and crispy.
03 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent.
04 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
05 - Add Thai red curry paste. Stir and cook for 1 minute, allowing flavors to develop.
06 - Add cubed pumpkin, coconut milk, vegetable broth, soy sauce or tamari, and brown sugar. Stir well to combine.
07 - Bring mixture to a boil, then reduce heat. Simmer uncovered for 20–25 minutes until pumpkin becomes very tender.
08 - Remove pot from heat. Use an immersion blender to puree soup until completely smooth, or carefully transfer to a blender in batches.
09 - Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed.
10 - Ladle soup into bowls. Top with roasted chickpeas, chopped coriander, and chili flakes if desired. Serve with lime wedges.
