What are the main ingredients in Vegetarian Spiced Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Vegetarian Spiced Pumpkin Soup?

Calories: 492, Carbs: 62 grams, Fat: grams, Protein: 17.3 grams, Sugar: 18.1 grams, Salt: 435 grams

How do I prepare Vegetarian Spiced Pumpkin Soup?

VOILA!: Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadoms. POP IN THE POPPADOMS: Heat the poppadoms in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. PUMPKIN PATCH: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). CRISPY BITS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. SOUPER HERO: When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 300ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes. RICH & CREAMY: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.

What should be prepared from my kitchen to make Vegetarian Spiced Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Vegetarian Spiced Pumpkin Soup

This soup is made with golden roasted pumpkin, sautéed onions, ginger, and curry spices. Simmered with coconut milk and blended until smooth, it’s then topped with crispy chickpeas, sliced chives, and pumpkin seeds. To take it to the next level, we’ve added a crispy poppadom and a dollop of yoghurt.

Vegetarian Spiced Pumpkin Soup

with crispy chickpeas, a poppadom & yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Coconut Milk
Curry Spice
Fresh Chives
Fresh Ginger
Greek Yoghurt
Onion
Onions
Poppadom
Poppadoms
Pumpkin Chucks
Pumpkin Chunks
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 150ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE POPPADOMS
Heat the poppadom in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadom.

Pumpkin Chunks - 250g
Chickpeas - 60g
Onion - 1
Fresh Ginger - 10g
Curry Spice - 10ml
Coconut Milk - 100ml
Poppadom - 1
Greek Yoghurt - 30ml
Pumpkin Seeds - 5g
Fresh Chives - 3g

Download the Recipe

Serves 2

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 300ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE POPPADOMS
Heat the poppadoms in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadoms.

Pumpkin Chunks - 500g
Chickpeas - 120g
Onion - 1
Fresh Ginger - 20g
Curry Spice - 20ml
Coconut Milk - 200ml
Poppadoms - 2
Greek Yoghurt - 60ml
Pumpkin Seeds - 10g
Fresh Chives - 5g

Download the Recipe

Serves 3

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 450ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 3-4 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE POPPADOMS
Heat the poppadoms one at a time in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadoms.

Pumpkin Chucks - 750g
Chickpeas - 180g
Onions - 2
Fresh Ginger - 30g
Curry Spice - 30ml
Coconut Milk - 300ml
Poppadoms - 3
Greek Yoghurt - 90ml
Pumpkin Seeds - 15g
Fresh Chives - 8g

Download the Recipe

Serves 4

PUMPKIN PATCH
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY BITS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
SOUPER HERO
When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated ginger and the curry spice and fry until fragrant, 1-2 minutes (shifting constantly). Add 600ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 3-4 minutes.
RICH & CREAMY
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot and stir through the coconut milk. Return to a medium heat until the soup is heated through. Add a splash of water if the soup is too thick. Remove from the heat, season, and cover to keep warm.
POP IN THE POPPADOMS
Heat the poppadoms one at a time in the microwave until puffed up and crisp, 30-40 seconds. Alternatively, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms, about 30 seconds per side. As soon as it starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
VOILA!
Bowl up the pumpkin soup. Drizzle over the yoghurt. Sprinkle over the sliced chives, the crispy chickpeas, and the pumpkin seeds. Serve with the poppadoms.